Kang’s Kitchen Omurice (Omelette Rice)

Omurice is a fried rice often sauced in a ketchup base and topped with a fluffy egg. It’s a simple fusion dish that combines Asian flavors with a Western twist. When I was a kid, my mom used to make me fried rice topped with a egg and a ketchup smiley face or heart decorated on the egg. Today’s version is a little more upgraded but nonetheless still simple!

Kang’s Kitchen was a one-season spin off from a popular Korean TV show where cast members run a restaurant in Jeju Island. The restaurant is run by popular TV comedian, Kang Ho Dong where he leads the kitchen serving pork cutlet, kimbap, ramen and omurice. Famous celebrity chef Baek Jong Won comes by to their kitchen to lend a hand in some of the recipes, one being the omurice! Baek Jong Won’s omurice is heavy on the ketchup and sauces to make it very soupy. He also lends tips to make it “mass production ready” which I’ve tweaked back to home-cooking.

1) In Baek Jong Won’s original recipe, he uses chopped vegetables. In his version for Kang’s Kitchen, he blends the onion and carrot, in a mixer to make it easier for large quantities (particularly for non-chefs who can’t chop fast enough). I chopped the vegetables like his original recipe but you can blend it if you prefer. It will make the sauce a bit more liquidy.

2) He makes a batch of the meat and ketchup mix (10 servings), so the chefs can easily mix just a large serving spoonful of the sauce and stir fry it quickly with the rice when ordered. For us, I don’t think we need that so I just made it for 2 servings and immediately put the rice in.

The recipe looks like there’s a lot of steps but it’s actually really really easy. Stir-fry some rice, make a sauce and top it with eggs. So simple! Sometimes, I’m too lazy for the sauce and skip it to just top with ketchup like the good old simple days. As you wish! Enjoy!

Ingredients:

Fried Rice

• ½ onion
• ¼ carrot
• 1 large or 2 medium celery stalks
• 1 ½ Tbsp butter
• ½ Tbsp minced garlic
• 3 ½ oz (100 g) ground beef , about ½ cup
• 1 Tbsp mirim
• 4 Tbsp ketchup
• 1 ⅓ Tbsp worcestershire sauce
• 2 servings of cooked rice (about 350 g or 2 ½ cups), slightly dry rice that has been out on the counter for a few minutes or day old rice
• 1 tsp dried herbs (parsley, thyme, oregano)

Donkasseu Sauce

• 2 Tbsp butter
• 2 Tbsp flour (any kind)
• 2 Tbsp Worcestershire sauce
• 2 Tbsp ketchup
• 2 tsp sugar
• 2/5 cup (100 ml) water (equal to approx 6 Tbsp)
• 1/4 cup (67 ml) milk  
• A sprinkle of salt and pepper

Finishing Touches

• 4 eggs
• 4 Tbsp milk
• Sprinkle of salt

Instructions

1. Chop the onion, carrot and celery. Set aside.
*As noted above, the carrots and onion can be blended in a food processor mixer and the celery omitted.

2. In a medium sized frypan, melt 1½ Tbsp butter. Once the butter has begun to melt, add in the minced ½ Tbsp garlic. As the garlic aroma fills the air, add in the ground beef and 1 Tbsp of mirim. Cook until the pinkness from the meat is no longer visible and is slightly browned.

3. Toss in all the vegetables and stir-fry together until the onions become translucent.

4. Top with a mix of 1 tsp of dried herbs. Add in the 4 Tbsp ketchup and 1 ⅓ Tbsp worcestershire sauce. Mix well.

* Baek Jong Won’s version looks more saucy than what I made but his version was too much ketchup for me. If you want the rice more saucy, mix in more ketchup and worcestershire sauce. The important piece is to keep the ketchup to worcestershire ratio at 3:1.

5. Before all the moisture is evaporated, add the two servings of rice to the pan . Mix and stir fry well until the rice and ingredients are all incorporated and no rice pieces are white anymore. Sprinkle with salt and pepper to taste.

6. *If you want somewhat pretty bowl, take a small bowl and fill it with rice. Tap and press down lightly on the rice. Take a flat bowl and flip the rice bowl upside down onto the plate. Now you have a nicely shaped bowl of rice!  Repeat on another plate for the 2 servings.

Donkasseu Sauce

7. In a saucepan, make the roux. Slightly melt the butter over medium-low heat, and then add the flour. Stir constantly with a wooden spoon. Stir until the roux turns into a light brown.

8. Add in the 2 Tbsp Worcestershire sauce, 2 Tbsp ketchup and 2 tsp sugar. Mix well until any clumps are gone. Add in the water and milk and continue to stir until the sauce thickens. Sprinkle in salt and pepper to taste.

*Do not overheat the sauce to make it too thick.

Egg and Finishing Touches:

9. In a medium sized bowl, combine the eggs, milk and salt. Mix well.

*If you want very fluffy eggs, pour the eggs through a small strainer or sieve. (Sometimes I’m too lazy for this step.)

10. In a medium sized non-stick pan, drop about ½ Tbsp of oil on medium-low heat and make sure the pan is preheated. Pour half the egg mix on to the frying pan.

11. Swirl and stir chopsticks around on the egg mixture, particularly near the edges, to fluff the eggs until it is about 40% cooked.
Then continue to swirl the pan around (no more chopsticks) until the egg is about 80% cooked.

12. Take off the heat and very prettily top on the rice.  Repeat again for the second bowl of rice.

13. Add the sauce on top of the egg. And enjoy! Take a spoonful of both the egg, rice and sauce. Delicious!

and of course some fun clips from the episode! 

Chef Baek Jong Won showing Kang Ho Dong and team how to make omurice
swirling the eggs around
Finishing touches looking delicious!
Take a bite! And so happy it’s delicious!

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5 from 2 votes

Kang's Kitchen Omurice feat Baek Jong Won

Omurice is a fried rice often sauced in a ketchup base and topped with a fluffy egg. It's a simple fusion dish that combines Asian flavors with a Western twist.

Prep Time5 mins

Cook Time25 mins

Course: Main Course

Cuisine: Korean

Servings: 2 people

Jennifer | Chopsticks and Flour

Ingredients

Fried Rice

• ½ onion
• ¼ carrot
• 1 large celery stalks (or 2 medium)
• 1 ½ Tbsp butter
• ½ Tbsp minced garlic
• 3 ½ oz (100 g) ground beef about ½ cup
• 1 Tbsp mirim
• 4 Tbsp ketchup
• 1 ⅓ Tbsp worcestershire sauce
• 2 servings cooked rice (about 350 g or 2 ½ cups) slightly dry rice that has been out on the counter for a few minutes or day old rice
• 1 tsp dried herbs (parsley, thyme, oregano)

Donkasseu Sauce

• 2 Tbsp butter
• 2 Tbsp flour any kind
• 2 Tbsp worcestershire sauce
• 2 Tbsp ketchup
• 2 tsp sugar
• 2/5 cup (100 ml) water equal to approx 6 Tbsp
• 1/4 cup milk 67 ml
• A sprinkle of salt and pepper

Finishing Touches

• 4 eggs
• 4 Tbsp milk
• Sprinkle of salt

Instructions

• Chop the onion, carrot and celery. Set aside.
• In a medium sized frypan, melt butter. Once the butter has begun to melt, add in the minced garlic. As the garlic aroma fills the air, add in the ground beef and 1 Tbsp of mirim. Cook until the pinkness from the meat is no longer visible and is slightly browned.
• Toss in all the vegetables and stir-fry together until the onions become translucent.
• Top with a mix of 1 tsp of dried herbs. Add in the ketchup and worcestershire sauce. Mix well.
  * Baek Jong Won’s version looks more saucy than what I made but his version was too much ketchup for me. If you want the rice more sauced up, mix in more ketchup and worcestershire sauce. The important piece is to keep the ketchup to worcestershire ratio at 3:1.
• Before all the moisture is evaporated, add the two servings of rice to the pan . Mix and stir fry well until the rice and ingredients are all incorporated and no rice pieces are white anymore. Sprinkle with salt and pepper to taste.
• *If you want somewhat pretty bowl, take a small bowl and fill it with rice. Tap and press down lightly on the rice. Take a flat bowl and flip the rice bowl upside down onto the plate. Now you have a nicely shaped bowl of rice! Repeat on another plate for the 2 servings.

Donkasseu Sauce

• In a saucepan, make the roux. Slightly melt the butter over medium-low heat, and then add the flour. Stir constantly with a wooden spoon. Stir until the roux turns into a light brown.
• Add in the worcestershire sauce, ketchup and sugar. Mix well until any clumps are gone. Add in the water and milk and continue to stir until the sauce thickens. Sprinkle in salt and pepper to taste. *Do not overheat the sauce to make it too thick.

Egg and Finishing Touches:

• In a medium sized bowl, combine the eggs, milk and salt. Mix well. *If you want very fluffy eggs, pour the eggs through a small strainer or sieve. (Sometimes I’m too lazy for this step.)
• In a medium sized non-stick pan, drop about ½ Tbsp of oil on medium-low heat and make sure the pan is preheated. Pour half the egg mix on to the frying pan.
• Swirl and stir chopsticks around on the egg mixture, particularly near the edges, to fluff the eggs until it is about 40% cooked. Then continue to swirl the pan around (no more chopsticks) until the egg is about 80% cooked.
• Take off the heat and very prettily top on the rice. Repeat again for the second bowl of rice.
• Add the sauce on top of the egg. And enjoy! Take a spoonful of both the egg, rice and sauce. Delicious!