A favorite amongst foreigners coming to Korea for the first time this omelette and fried rice special is probably also on the list of top 10 Korean recipes you should take back to the west.
You’ll find this at every Kim-bab joint across the country. You can also make this at home very easily. Perfect for a Sunday morning that you have very little to do, very little motivation and are tired of the same old three fried eggs in the morning.
Preptime: 10 minutes
Cook time: 10 minutes
Yield: 1 person
What you’ll need (필요한 것):
- two fry pans of equal (or similar) diameter**
- a whisk
- a small mixing bowl
- 3 eggs (계란)
- 1/3 cup milk (우유)
- 3 tbl soy bean oil or other oil (콩기름)
- 1/4 Korean white squash diced into tiny pieces (애호박)
- a small bunch of Neu-Ta-Li mushrooms diced into tiny pieces (느타리 버섯)
- 1/2 red bell pepper diced into tiny pieces (팝리카)
- 1 small Korean sausage (hot dog) diced into tiny pieces (소세지)
- 1 cup of rice (밥)
- 1 tsp. sesame oil (짬기름)
- salt and pepper to taste
- don-ga-seu sauce (돈까스소스)
Process (만든 방법):
- Put the milk, salt, pepper, and eggs in the small mixing bowl and beat with either a whisk or a fork until smooth.
- Heat 2 tbl of the oil in a fry pan until very hot.
- Add the mushrooms (and onions if using**) and fry for two minutes.
- Add the remainder of the vegetables and sausage and fry for 5 minutes or until soft.
- Once ready add the rice and lower the heat to medium low.
- Stir to mix in the vegetables.
- Add the sesame sauce and stir again.
- Fry for 5 minutes stirring occasionally so that the mixture doesn’t mix to the pan.
- While the rice is cooking add 1 tbl of oil to the other fry pan and heat until hot.
- Lower the heat and add the egg, milk mixture to make the omelette.
- Cook until the bottom is firm and the omelette is nearly cooked through.
- Flip the omelette and cook through making sure it doesn’t over cook and turn brown.
- If you’re talented you can wrap the omelette around the fried rice and make it more like a pouch, but I’m not that good so I tend to just lay the omelette over the bap.
- Drizzle some don-ga-sau sauce over the top to add a bit of flavor and serve. see also : Hot Bowl Bibimbap recipe (돌솥비빔밥)
- The “dongaseu” sauce is merely a suggestion. You can substitute it with anything you want. Most people use ketchup or chili pepper sauce, but ketchup is extremely hard to find in more rural areas. The last time I went to Seoul I had a wonderful variation made with mushrooms, brocoli and a cream sauce!
- With most Korean recipes you can just throw whatever vegetables you have into the mix. So mix and match. See what you like.
Words to know:
돈까스소스: “Dongaseu Sauce”: This is the sauce that they usually put over the fried pork cutlets. Don-ga-seu (돈까스) is the Korean version of a Japanese dish that’s based off of the German schnitzel. (Did you follow that?). This is the brown sauce that Korean restaurants put over it. Very tasty! Also goes good with eggs and steaks.
느타리버섯: “Neugh-Tah-Lee Beo-Seot” are also known as enokitake mushrooms. They’re stringy white mushrooms that grow in bunches. You’ll also see varieties in full bloom with grey tops and slightly larger stems. That’s what I use in this recipe. Sorry for the lack of pictures.