Kimchi egg roll is a traditional dish in Korean cuisine usually served as an appetizer. It perfectly combines the soft texture and mild flavor of egg to neutralize the leafy texture and spicy salty flavor of kimchi to create a flavorful and refreshing dish.

Serves 10

• 2 Large eggs
• 1/2 cup kimchi
• 1 bunch green onion, chopped
• 1 tsp sesame oil
• 1 pinch sugar
• 1 pinch white pepper
• 1 tsp sesame seeds
• 1/2 tsp ketchup

Beat the eggs and add the chopped green onion. Chop the kimchi, mix with sesame oil, sesame seeds, sugar, white pepper, and ketchup.

Heat a non-sticky pan over medium-low heat with a little cooking oil and pour the egg when the oil is hot. When the egg is almost solid, add kimchi on one side, then gently roll up the kimchi with the egg and cook each side for 1-2 min. Transfer to a chopping board and cut into a slices.