OHM RICE
My parents inherited this recipe when we adopted my Korean sister. As odd as it sounds, it's surprisingly good. I prefer it without the egg or sauces and just drizzle it with butter and my dad eats it with egg and tabasco sauce. It's a matter of personal taste.
Provided by PuglyDuckling
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions.
- Cook beef, potato, carrot and onion until done.
- Season with salt and pepper as desired.
- Add rice and combine.
- Optional: Fry egg, like omelette, to serve over rice.
- Serve with ketchup, soy or tabasco sauce as desired.
Nutrition Facts : Calories 256.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 38.6, Sodium 51.4, Carbohydrate 30.1, Fiber 1.9, Sugar 1.1, Protein 13.4
KOREAN OHM RICE
Make and share this Korean Ohm Rice recipe from Food.com.
Provided by Dienia B.
Categories Korean
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take rice and water and cook covered 15 minutes on low.
- In another pan, stir fry in order given; cook separately.
- Add vegetables and meat to rice.
- Season with soy sauce and salt.
- Mix.
Nutrition Facts : Calories 750.5, Fat 15.8, SaturatedFat 3.3, Cholesterol 64.6, Sodium 454, Carbohydrate 113, Fiber 9.2, Sugar 8.7, Protein 37.9
KOREAN RICE BALLS (JUMEOKBAP) RECIPE BY TASTY
This dish literally translates to "fist rice." It's a super easy, kid-friendly dish that is packed with umami and savory flavors. We dare you to try and eat just one-it's hard!
Provided by Jasmine Pak
Categories Snacks
Time 50m
Yield 12 balls
Number Of Ingredients 13
Steps:
- Add the sushi rice to a fine-mesh sieve and rinse under cold water until the water runs clear.
- Add the rice and 3 cups of water to a rice cooker. Cook according to the manufacturer's instructions. Once the rice has finished cooking, let cool until safe to handle.
- Meanwhile, add the ground beef, 2 tablespoons soy sauce, the brown sugar, garlic, green onions, 2 teaspoons sesame oil, and black pepper to a medium bowl and mix well to combine. Refrigerate for about 30 minutes, or until the rice has cooled.
- Heat the canola oil in a large nonstick skillet over medium heat. Add the ground beef mixture and cook until the meat is browned and cooked through, about 5 minutes. Remove the pan from the heat.
- In a large bowl, combine the cooked rice, furikake, remaining ½ tablespoon soy sauce, remaining ½ teaspoon sesame oil, and ¼ teaspoon kosher salt and mix until well combined.
- Add the cooked ground beef to the rice mixture and gently stir until evenly incorporated. Season with more salt to taste.
- Shape the rice balls: Scoop ¼ cup of the rice mixture into your hands and roll into a ball. Repeat with the remaining rice mixture.
- Garnish the rice balls with sesame seeds and furikake.
- Enjoy!
Nutrition Facts : Calories 167 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, Sugar 17 grams
SOONYE'S KOREAN FRIED RICE
This is a great recipe of an Americanized version of fried rice that will be a great meal in itself. Some basic ingredients include Jimmy Dean® Sausage and napa cabbage. Serve with a cup of green tea for full enjoyment.
Provided by Snapper
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 47m
Yield 10
Number Of Ingredients 11
Steps:
- Cook sausage in a large skillet over medium-high heat, breaking meat apart into small pieces until completely browned, about 10 minutes. Drain and remove sausage from the skillet.
- Place cabbage, onion, carrots, celery, green onions, and garlic in the skillet. Cook and stir over medium heat until bright but still crunchy, about 4 minutes. Add sausage and cook for 2 minutes more. Mix in soy sauce, sesame oil, and red pepper flakes until evenly combined, about 1 minute.
- Combine cabbage mixture and cooked rice in a large bowl; mix until rice is evenly distributed.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 27.4 g, Cholesterol 26 mg, Fat 12.9 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 3.9 g, Sodium 685.1 mg, Sugar 2 g
KOREAN-STYLE FRIED RICE
Two of my roommates are Korean, so I threw this fried rice together for dinner. They loved it and it was so easy to make. Add a fried egg on top, if you like.
Provided by DieKartoffel
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
- Remove from heat and drizzle sesame oil on top.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 35.5 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 0.9 g, Protein 16.7 g, SaturatedFat 2.9 g, Sodium 686.4 mg, Sugar 0.5 g
KOREAN BEEF AND RICE
Our Korean Beef and Rice is the easiest meal you'll make ALL week. It's ready in less than 20 minutes, and it tastes just as good as takeout! Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.
Provided by Camille
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
- Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
- Serve over steamed rice and top with green onions.
OMURICE (JAPANESE RICE OMELET)
Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.
Provided by Hannah Kirshner
Categories dinner, for two, lunch, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
- Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
- To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
- Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
- Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
- Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram
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OMURICE (OMELETTE RICE) - KOREAN BAPSANG
From koreanbapsang.com
4.5/5 (32)Estimated Reading Time 4 minsServings 2
- Heat a large skillet over medium high heat with 2 tablespoons of oil. Add the onion, scallion, carrot, and beef, and stir fry until the onion turns soft and the meat is cooked through. Stir in 1 tablespoon of soy sauce and salt and pepper to taste.
- Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add 1-1/2 tablespoon ketchup and salt and pepper to taste, and continue to stir until the ketchup is evenly incorporated into the fried rice. Transfer to a plate if using the same pan (non-stick) for the eggs.
- Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a lightly oiled small non-stick pan over medium low heat. Add the egg mixture to the pan and swirl it around to cover the pan.
OM RICE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 351 per servingServings 5
- To prepare pork, combine first 4 ingredients in a small zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add pork mixture; stir-fry 2 minutes or until pork loses its pink color. Remove pork from pan. Cover and keep warm.
- To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
- Heat vegetable oil in pan over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add carrot; stir-fry 1 minute. Add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes. Add rice; stir-fry 2 minutes or until thoroughly heated. Drizzle soy sauce mixture over rice mixture; stir well to combine. Cover and keep warm.
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