Omelet-rice dosirak (Omeu-raiseu dosirak) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 272) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on October 20, 2020

    I had problems with the omelet. I tried one egg, strained as instructed in my cast iron skillet. Even though my pan is well seasoned it was impossible to flip and keep intact. Maybe I wiped out too much of the oil? Next I tried two eggs and used my non stick Swiss Diamond pan - it flipped a lot better but I still ripped it in several places. I used turkey instead of ham in my rice mixture. While mine wasn't as pretty as Maangchi's it was delicious.

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