Kimchi Omelet With Sriracha Syrup

• 1/2 cup rice vinegar
• 13 cup sugar
• 1 to 2 teaspoons sriracha hot sauce, more to taste
• 1 tablespoon vegetable oil
• 1/2 cup kimchi, coarsely chopped
• 2 large eggs, beaten
• Salt, as needed
• Black pepper, as needed
• Toasted black sesame seeds, for garnish
• Cilantro leaves, for garnish

1. To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar.
2. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes.
3. Remove from heat and allow syrup to cool slightly.
4. Stir in sriracha sauce and set aside while you make the omelet.
5. In a small nonstick pan set over medium-high heat, add oil and warm until shimmering.
6. Add kimchi and cook, stirring, until warm, about 30 seconds.
7. Add eggs and quickly scramble mixture with a fork.
8. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes.
9. Season with salt and pepper.
10. Slide omelet onto a plate, folding half of it over the filling.
11. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.

rice vinegar, sugar, hot sauce, vegetable oil, eggs, salt, black pepper, black sesame seeds, cilantro

Taken from cooking.nytimes.com/recipes/1015053 (may not work)