In a bowl, beat the eggs together with the mirin. Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes. Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.
