Tofu and Kimchi Omelet Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox dish combines sweetly stir-fried tofu and kimchi wrapped in eggs. The kimchi’s spicy flavor comes through between the tender tofu and fluffy egg.
This lunchbox dish combines sweetly stir-fried tofu and kimchi wrapped in eggs. The kimchi’s spicy flavor comes through between the tender tofu and fluffy egg. Packed with rice, it makes an easy lunch or a satisfying dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 493g serving): 638.5 kcal · protein 30.3g · carbohydrate 66.9g · fat 26g · sodium 542.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the kimchi lightly before using it, since too much kimchi juice can make the rolled omelet tear easily.
Tips: Drain the tofu thoroughly so it doesn’t become watery while stir-frying and cooks up with a nutty flavor.
Tips: Let the rolled omelet cool slightly before slicing so the cut surface stays neat.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu — 120 g
- Napa cabbage kimchi — 70 g
- Egg — 2 pc
- Cooked rice — 180 g
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Toasted sesame seeds — 1 tsp