Korean Omelet Rice Dumpling
A delightful and colorful Korean omelet stuffed with vegetables, sausage, and rice, perfect for a light yet satisfying meal.
Equipment
- Pan
- Bowl
Ingredients
- 5 oz red bell pepper
- 5 oz green bell pepper
- 2 oz celery
- 2 oz carrots
- 5 medium-sized white mushrooms
- 4 oz onions
- 1 garlic clove, cut into strips
- 1 smoked sausage
- 2 tbsp ketchup
- 7 oz cooked sticky rice
- salt and pepper to taste
- 4 cheddar cheese cubes
- 4 small spicy green chilis
- 2 eggs
- 1 pinch salt
- 1 pinch sugar
Instructions
- Cut all ingredients into medium-sized pieces. First fry the smoked sausage, stir in the garlic, and finally add the remaining vegetables to the pan.
- Stir the cooked sticky rice into the other ingredients. Stir in the ketchup, salt, and pepper and let everything cook together.
- Put half of the rice mixture in a small round bowl. Put the 4 cheddar cheese cubes on top of the rice and slightly press them down. Then fill the bowl with the remaining rice and spread the sliced chilis over the top.
- Whisk the eggs, season with salt and sugar, and then pour the mixture through a sieve to make it very fine. Heat some oil in a pan, pour the egg mixture in, and swirl it around the pan so that it will make a very thin omelet, similar to a crepe.
- Gently flip the bowl of rice onto a plate and cover the rice dome with the thin omelet.
- Garnish the omelet rice dumpling with ketchup, and this spicy tasty work of art is ready to go.