Ttukdak Hyung's Authentic Demi-Glace Omelette Rice

Name: Ttukdak Hyung's Authentic Demi-Glace Omelette Rice
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Rice for 2–3 servings; Green onion; Carrot; Bacon; Onion; Ketchup; Oyster sauce; Cooking oil; Eggs 2; Butter; Flour; Water 1 cup; Worcestershire sauce (or tonkatsu sauce); Soy sauce; Sugar; Parsley powder

A nostalgic, authentic omelette rice featuring a rich brown roux-based demi-glace sauce made by sautéing the flavors yourself, topped with a moist, tender egg omelette.

20 min Difficulty Normal Rice bowls

Main ingredients

Green onion Carrot Bacon Onion Egg

Ingredients needed 2 servings

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Aha Bujang's Omurice

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Recipe

Cut green onions lengthwise in a crosshatch pattern and finely chop them. Finely dice the carrot, bacon, and onion to create a harmonious texture that’s easy to bite into.
Heat cooking oil generously in a frying pan, then add the minced green onion, carrot, bacon, and onion. Sauté slowly until the onion becomes translucent.
Once the vegetables are softened, add the fluffy rice and sprinkle ketchup and oyster sauce to enhance the umami. Stir thoroughly so each grain is evenly coated with oil, then shape into a round mound in a serving bowl.
In a clean pan, lightly coat the bottom with just one spoonful of cooking oil. Pour in the beaten eggs and cook until the bottom is set but the top remains softly runny—about 80% done. Gently place this over the rice mound.
Transfer the cooked egg pan to a new one. Add equal parts butter and flour, stirring gently without burning, until a light golden-brown, smooth roux forms.
Slowly pour in 1 cup of water into the finished roux, then gradually add Worcestershire sauce, soy sauce, ketchup, and sugar while stirring gently over low heat to prevent lumps and allow the sauce to simmer and thicken.
When the sauce bubbles and thickens, turn off the heat. To preserve the yellow hue of the egg omelette, generously pour the sauce around the edges of the bowl, avoiding direct contact with the egg. Finish with a sprinkle of parsley powder.

Finely chop bacon and assorted vegetables, sauté them, then mix in rice, ketchup, and oyster sauce to make a fragrant fried rice.
Beat two eggs and cook them in a pan until the bottom is set but the top remains soft and slightly runny (about 80% done), then gently place on top of the fried rice.
Make a roux using butter and flour, add seasonings, simmer the sauce, and pour it around the edge of the bowl to avoid covering the egg.

Cooking tips

If the egg omelette is fully cooked through, it will become stiff and separate from the rice. Always adjust the heat to achieve a soft, glossy, semi-runny top layer for a tender texture.
If you don’t have Worcestershire sauce at home, you can easily substitute it with an equal amount of store-bought tonkatsu sauce to maintain the deep, authentic flavor.
For a more refined presentation, serve the thickened demi-glace sauce around the rim of the bowl rather than covering the entire rice and omelette—it looks much more elegant and restaurant-worthy.

Recommended for

Those who want to enjoy the classic, deeply flavorful omelette rice they remember from old-school Western restaurants at home.
People looking to move beyond store-bought ketchup sauces and experience the rich, handmade taste of a proper roux-based sauce.
Anyone wanting to use up leftover vegetables in the fridge to create a delicious, hearty, and impressive family-style restaurant dish.

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Ttukdak Hyung's Authentic Demi-Glace Omelette Rice

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Ingredients needed 🛒2 servings

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