Folded egg and rice with easy pantry sauce
An old-school Korean rice omelette is often served with a tangy demi-glace inspired sauce which was common in restaurants serving western-style food known as gyeongyangsik during the 80s. This simple homestyle version uses a few easy ingredients such as tomato ketchup and Worcestershire sauce to replicate the nostalgic charm.
Ingredients
- water100 ml
- Olive Oil5 ml
Instructions
5 steps- 1
To make the sauce, combine all the ingredients in a bowl with 100ml/3½fl oz water and set aside.
- 2
To make the folded eggs, first put the cooked rice into a bowl. Whisk the eggs and olive oil with a pinch of salt. Melt some butter in a small frying pan over a medium heat and pour in the egg. You should notice the edges of the egg mixture start to set.
- 3
Using a spatula, decisively pull the eggs towards you while tilting the pan away from you so that runny egg can pool at the bottom. Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of the rice.
- 4
Add the combined sauce ingredients to the same frying pan. Bring to a rapid simmer to reduce and thicken the sauce while stirring for 1-2 minutes. The sauce should have the pourable consistency of gravy and appear glossy. Taste to check the seasoning: it should taste sweet with a hint of tanginess. Adjust with a pinch more sugar if necessary.
- 5
Pour the sauce over the rice and egg. Garnish with the chives, if using. Enjoy while warm with a twist of black pepper.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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