“Exquisite Korean Brunch: Spicy Bulgogi Omelette and Kimchi Fried Rice”

Allergens

Egg, Soy

Ingredients

• 12 large eggs
• 400g beef sirloin, thinly sliced
• 2 cups cooked white rice
• 1 cup kimchi, chopped
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tsp sesame oil
• Salt and pepper, to taste
• Cooking oil, for frying

Instructions

1. In a large bowl, whisk together eggs, salt, and pepper until well combined. Set aside.
2. In another bowl, mix soy sauce, brown sugar, gochujang, garlic, sesame oil, and cook the beef in a skillet over medium heat for 5 minutes or until cooked through. Remove from heat and set aside.
3. Heat 1 tbsp of oil in a non stick skillet over medium heat. Pour half of the whisked eggs into the skillet and cook until set. Flip and cook the other side. Transfer to a plate and repeat with the remaining eggs.
4. In a separate pan, heat 2 tbsp of oil over medium heat. Add green onions and cook for 1 minute. Add cooked rice, kimchi, soy sauce mixture, and cooked beef. Stir well and cook for 5 minutes or until heated through.
5. To assemble the dish, place a portion of kimchi fried rice in the center of one omelette, then fold the omelette over to enclose the filling. Repeat with remaining omelettes and rice.
6. Serve immediately and enjoy this spectacular Korean brunch!

Chef’s Insight

The key to a perfect Korean brunch is balancing the flavors of umami-rich bulgogi and tangy kimchi, while also ensuring a pleasing texture contrast between the soft omelette and crispy fried rice.

Notes

Be sure to use good quality beef for the bulgogi to enhance the overall flavor of the dish.