Baek Jong-won Creamy Omurice

Name: Baek Jong-won Creamy Omurice
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: rice 2 bowls; egg 5~6 pieces; onion 1/2 piece; carrot 1/5 piece; flour 2 tablespoons; vegetable oil as needed; ketchup 4 tablespoons; soy sauce 4 tablespoons; sugar 2 tablespoons; vinegar 2 tablespoons; water 2 cups; black pepper a pinch

A creamy omurice featuring softly cooked eggs with a runny, velvety texture, served over fried rice and topped with a rich brown sauce made by sautéing flour and oil—perfect for enjoying a French-style restaurant dish at home.

Recommended for

Those who want to enjoy a smooth, restaurant-quality French-style omurice at home
People looking to replace plain ketchup omurice with a richer, more complex homemade sauce
Anyone wanting to prepare a special, crowd-pleasing dish that delights children and family alike

20 min Difficulty Normal Rice bowls

Main ingredients

eggflourketchupsoy sauceonioncarrot

Ingredients needed 2 servings

rice 2 bowls
egg 5~6 pieces
onion 1/2 piece
carrot 1/5 piece
flour 2 tablespoons

Shop ingredients on Coupang(Ad)

egg flour ketchup soy sauce onion carrot

Ttukdak Hyung's Super Simple Omurice

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Ttukdak Hyung's Omurice

A delicious omurice made by topping soft scrambled egg on fried rice prepared with bacon, onions, carrots, and other vegetables.

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vegetable oil as needed

ketchup 4 tablespoons

soy sauce 4 tablespoons

sugar 2 tablespoons

vinegar 2 tablespoons

water 2 cups

black pepper a pinch

Recipe

Heat a pan over medium heat, add vegetable oil and flour, and stir continuously to create a dark brown brown roux.
Once the roux is complete, add water, sugar, soy sauce, and ketchup, stirring thoroughly to dissolve any lumps and bring the sauce to a boil.
When the sauce begins to bubble, add vinegar and black pepper for enhanced flavor, then simmer briefly before turning off the heat. (For extra depth, a small amount of beef stock powder may be added according to preference.)
Finely chop the onion and carrot, then sauté them in a pan with a light coat of vegetable oil until fully cooked. (Optional: add ham or bacon for additional flavor.)
Season the sautéed vegetables with soy sauce and black pepper, then add the rice and mix well, ensuring it’s evenly coated and not clumped. Transfer to a serving bowl and shape into a neat mound.
Preheat a well-seasoned pan thoroughly, add a light layer of vegetable oil, then pour in the eggs (2–3 per serving) and spread them out.
Cook until the bottom of the egg easily releases from the pan but the top remains soft and uncooked, creating a moist, creamy semi-runny texture. Remove from heat immediately.
Carefully place the soft egg on top of the shaped fried rice, generously pour the prepared brown sauce over the entire dish, and finish with a sprinkle of black pepper.

Make a brown roux by sautéing flour and oil, then add water, soy sauce, ketchup, sugar, and vinegar to create a homemade sauce.
Sauté finely chopped onion and carrot, then mix in rice, soy sauce, and black pepper to form a well-seasoned fried rice, shaping it into a mound in a bowl.
Pour beaten eggs into a non-stick pan and cook until soft and creamy on the inside, then place the egg over the rice and generously drizzle with the sauce.

Cooking tips

If available, using Worcestershire sauce instead of soy sauce will give a deeper, more authentic French-style flavor.
When making the roux, avoid cooking it too white—continue frying until it reaches a dark brown color just before burning to achieve a rich, nutty aroma.
Use a well-seasoned non-stick pan and avoid excessive oil when cooking the egg to prevent tearing and ensure a smooth, silky texture.
The key to the egg is keeping it partially cooked. For maximum creaminess, leave a soft, custard-like consistency intact so it blends seamlessly with the rice.

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