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Kimchi Omelet Rice (Ome-Rice)


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Kimchi Omelet Rice (Ome-Rice)

hannaone | Jun 15, 2009 01:28 PM

I've been getting quite a few hits on my web site searching for Kimchi OmeRice, so once again thought I would share:

Kimchi Omelet Rice
김치오므라이스 (Kimchi Omu Rice)
Servings: 2

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 Baekchu 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


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.

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.

A trick for making a perfect fried rice omelet:
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.

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