Photograph of the finished Omurice Korean

Korea · Cơm chiên kimchi bọc trứng kiểu Hàn

Omurice Korean

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Pickled cabbage Pickled cabbage 1.1 lb
  • Photograph of Sausage Sausage 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Ketchup Ketchup 6.3 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Spring onion Spring onion 3.5 oz

Method

  1. 1 Sauté the drained kimchi with diced sausage and onion for 6 minutes.
  2. 2 Add the leftover rice, then season with gochujang and a little ketchup, and stir for 4 minutes.
  3. 3 In Korean cuisine, gochujang is added to the rice instead of just ketchup, resulting in a deep red and spicy flavor.
  4. 4 Beat three eggs and fry them into a thin sheet on a non-stick pan over the lowest heat.
  5. 5 Place the rice in the center of the egg sheet while the top surface is still wet, then fold the two edges to cover it completely.
  6. 6 Turn it upside down onto a plate, spread ketchup on top, and sprinkle with chopped green onions and sesame oil.

With an appliance

  • Oven 36 min

    Replace steps 4 and 5: pour the egg mixture into a thin sheet in a rectangular mold, bake on the middle rack at 170 degrees for 4 minutes, rotate the mold after 2 minutes, then place the rice in while the egg surface is still moist and fold it closed; step 6 remains unchanged.

Start cooking