Kimchi added to a western style omelet can really ramp up the flavor. This became an often requested “Off Menu” dish at our former restaurant after patrons witnessed us eating kimchi omelets for our lunch.
Chop or mince the kimchi and place on a plate or flat dish.
Chop the meat, season lightly with salt and pepper, and quickly stir fry in toasted sesame oil. Place the meat next to the chopped kimchi.
Chop or mince the onion and green onion, mix together, and place on the plate with the meat and kimchi.
Divide the rice in half, and place on the plate with the other ingredients.
Divide the shredded cheese in half and put on the ingredient plate.
Chop or mince any other desired add ins: Red or green chili peppers, bell peppers, carrot, etc, and place on the ingredient plate.
Whip the eggs together in a medium bowl.
Heat a shallow skillet or grill pan over low heat.
Ladle 1/2 the egg into the skillet and quickly but gently spoon a portion of each add-in onto one side (or in the center) of the cooking egg sheet.
Gently insert a spatula under the filled edge (either edge if add-ins are centered) and roll the omelet to the opposite edge (fold edges over if using centered technique).