Korean

Cheesy Omelet Duvet With Gochujang Fried Rice

June 23, 2022
4.7
9 Ratings
Photo by MJ Kroeger
  • Prep time 1 hour
  • Cook time 30 minutes
  • Serves 2
Author Notes

This recipe is brought to you from the mystic land of Japan where the word "omelet", let's face it, really needs a new definition. Among many other unique styles of omelet invented in Japan, this particular one which I call "omelet duvet", is typically served on top of grilled eel rice bowl. A super fluffy, silky, almost fabric-like sheet of gently cooked eggs is folded up into a plushy square, yes, looking like a duvet. It's not only airy in appearance, and warm comfy and inviting, but in taste as well, giving almost a mouthful of hug to whatever vehicle it is delivered on. Especially, did I mention, that it is filled with gooey melty cheeses. It is the perfect flavor, textural and emotional contrast to this salty, spicy, and assertive fried rice boosted with caramelized kimchi, anchovies, and seasoned with Korean chili paste. A hug and a spank all in one bite. —Mandy @ Lady and pups

What You'll Need
Watch This Recipe
Cheesy Omelet Duvet With Gochujang Fried Rice
Ingredients
  • Fried Rice
  • 1/3 pound ground beef or pork
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 1 tablespoon toasted sesame oil
  • 3 anchovy fillets
  • 4 garlic cloves, finely minced
  • 2 teaspoons chile flakes (optional)
  • 1/4 cup gochujang paste
  • 2 1/2 cups cooked short-grain sushi rice
  • 3 tablespoons mushroom powder (optional)
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 3 scallions, finely diced
  • 1/2 cup packed chopped kimchi (optional)
  • Cheesy Omelet
  • 2 1/2 teaspoons cornstarch
  • 1 tablespoon whole milk
  • 3 large eggs
  • 1/4 teaspoon kosher salt
  • 3 tablespoons clarified butter, melted, divided
  • 65 grams The Laughing Cow spreadable cheese, room temperature
  • 2 slices Gouda cheese
Directions
  1. Fried Rice
  2. If using, stir fry the chopped kimchi with 1 tbsp vegetable oil over high heat until moisture has evaporated and browned on the edges, about 5 minutes. Transfer to a bowl.
  3. Mix the ground beef, fish sauce, and cornstarch together until even. In a large skillet, heat the canola oil and sesame oil over medium-high heat. Add the ground beef and anchovy fillets, breaking them apart with a spatula, and cook until the beef is browned on the edges and the anchovies have dissolved into the oil. Add the minced garlic, chile flakes, and kimchi, if using, and cook for 30 seconds until fragrant. Add the gochujang and cook for another 30 seconds, until the oil has taken on a dark red color. Add the cooked rice, breaking it apart with the spatula, then add the mushroom powder (if using), allspice, and black pepper. Stir and cook until the grains are evenly coated. Turn off the heat and mix in the diced scallions.
  4. Transfer into a medium bowl and use your spatula to make a tall, rounded mound out of the fried rice. Set aside.
  1. Cheesy Omelet
  2. In a bowl, whisk the cornstarch and milk together until no lumps are left. Add the eggs and salt and whisk until even and no streaks of egg whites are left. Add 2 tablespoons of the melted clarified butter and whisk until combined. Pour into a 12” nonstick skillet and set over medium to medium-low heat. Continuously stir the eggs with a spatula to let the mixture warm up. Once the eggs start to curdle, swirl the skillet slowly to let the eggs run around the edges of the skillet. After about 1 minute, the eggs will thicken.
  3. Turn off the heat. Place a slice of Gouda in the middle, top with Laughing Cow cheese, and then top with another slice of Gouda. Use tongs to very gently lift up one edge of the omelet, just so you can slide your spatula underneath, and fold it over the cheese. Repeat with the opposite sides, then fold the other two sides over each other so the omelet looks like a folded duvet. Place the omelet seam side down on top of the mount of fried rice, then brush the rest of the melted clarified butter over the surface of the omelet. Serve immediately.

See what other Food52ers are saying.

  • Lisa Steele
    Lisa Steele
  • QueenOfGreen
    QueenOfGreen
  • Valerie Bell Chew
    Valerie Bell Chew
  • bear_on_fire
    bear_on_fire

11 Reviews

Lisa S. July 18, 2023
This is the first recipe of Lady and Pups that I've tried and while mine wasn't nearly as beautiful as hers, it was delicious! Note: I just made the omelet, not the rest of the recipe.
 
QueenOfGreen July 2, 2023
Had to practice my Japanese omelette-making skills a couple times first, but then made the full recipe for a brunch of 6. Rave reviews all around!
 
bear_on_fire December 9, 2022
This looks amazing! After a friend turned me on to it, I started mixing butter 1:1 with gochujang. A quick stir into some fluffy rice and OMG. A local restaurant mixes Frank's Red Hot into butter for their chicken and waffles, that's what gave me the idea.
 
Isengrim September 19, 2022
Deliciously different and more beautiful than any other fried rice I've made. While gochujang is the star, the allspice sneakily steals the scene. We ate it with arugula and avocado on the side and it made a excellent well-rounded lunch. Pair it with a fruity beer.

My wife loved the flavor but not the heat, so I would cut the chili powder by 1/2 for her next time. If you are sensitive to heat, tread lightly.
 
waltharr July 19, 2022
Hi Mandy. During your presentation you said you're a horrible egg cracker and always get shells in your cracked eggs. The reason is because you are cracking the eggs on the edge of a bowl which you should not do because it forces pieces of shell to get into the eggs. You should always crack your eggs on a flat surface like your cutting board to prevent this. And for easier cleanup, first put down a piece of paper towel on the surface before cracking the eggs in case some egg whites seeps from the shell.
 
Mandy @. July 19, 2022
Thanks!!!
 
Lynne C. July 9, 2022
What’s NOT to love about Mandy Lee!
 
Valerie B. July 8, 2022
Can't wait to make and Mandy you are so funny loved the video!
 
WM&z2&VNatdmV4x July 7, 2022
Any suggestions for source/tyoe of mushroom powder? Never cooked with this and excited to try!
 
Adina A. July 5, 2022
The recipe notes mention kimchi, but I don't see that anywhere in the recipe itself.
 
bsmila July 6, 2022
Mandy didn't use it in the video but it is listed in steps 1 & 2 under Directions for the fried rice, as optional. Hope that helps! :)