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Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
Press-down inner lid keeps vegetables submerged during fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean cabbage — banchan, fried rice, stew, pancakes
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
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Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
Press-down inner lid keeps vegetables submerged during fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fermented Korean cabbage — banchan, fried rice, stew, pancakes
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
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To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside while you make the omelet. In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.