Kimchi Omelet Rice

김치 볶음밥
Kimchi Fried Rice wrapped in an egg sheet.

Servings: 2

Ingredients

6

ounces

pork (shoulder, steak, or loin chops)

1/4

teaspoon

salt

1/4

teaspoon

pepper

1/2

each

medium onion (about 2 ounces)

3

each

cloves garlic

2

each

large scallion/green onion

1

each

sweet green pepper (substitute bell pepper)

2

cups

steamed white rice

1/2

cup

Baechu Kimchi (cabbage kimchi)

6

each

eggs

1

ounce

Korean chives

4

teaspoons

soy sauce

2

tablespoons

vegetable cooking oil (more as needed)

Chili Ketchup Sauce

4

tablespoons

ketchup

1

tablespoon

gochujang

1

teaspoon

rice vinegar

1

tablespoon

fine ground red chili pepper

1

teaspoon

soy sauce

 

Product
Visual
Where to Buy
Food Scale by Gallette Cuisine Multifunction Kitchen Scale
TENDOMI Digital Kitchen Scale/Lab Scale
Kitchen Food Scale, Digital Multifunction Accurate Postage Scales
INEVIFIT DIGITAL KITCHEN SCALE
Kitchen Scale - Bakers Math Kitchen Scale

 

Procedure

Preparation

Cut the pork into thin strips roughly 1/8 inch thick/wide, and about 1 1/2 inches in length, then lightly salt and pepper.

Coarse chop the onion and sweet pepper

Thin slice the garlic from top to bottom.

Trim the scallion/green onion, removing any discolored leaves, then chop.

Chop the chives.

Cut kimchi into roughly 1/2 inch pieces.

Break two of the eggs into the steamed rice and mix well.

Break the remaining eggs into a mixing bowl and beat lightly.

In a separate bowl, combine all sauce ingredients and mix well. Add a small amount of water if needed to thin the mixture.

Cook

Lightly coat a pan with oil and heat over medium high heat.

Add chopped onion and sliced garlic, cook for thirty seconds to one minute.

Add seasoned pork and stir fry about on minute or until very lightly browned.

Add soy sauce, kimchi, chives, and scallion, and stir fry about two or three minutes.

Remove from heat/pan and set aside.

Add more oil to pan and heat over medium high heat.

Add rice/egg mixture and stir fry until the rice separates/no longer clumps (about four minutes).

Add pork/kimchi mixture and stir fry about three more minutes.

Remove from heat and set aside.

Lightly oil a separate large pan and heat over medium low heat.

Pour 1/2 of the beaten egg into the pan and heat until the top just begins to set.

Spoon 1 half of the stir fried rice mixture into the center of the egg sheet, fold the edges over the rice, and flip/turn once.

Repeat for second omelet.

Serve hot with chili ketchup sauce.

Tips

A trick for making a perfect fried rice omelette:

Pour the egg into a heated pan and cook until the top is set, then place the cooked egg sheet into a large bowl. Spoon the filling into the center and fold edges over. Invert the bowl onto the serving plate.