The Taylor Team tearing up the kitchen with this ultimate omelette.
Ingredients / method:
For the paste – one quarter of an onion, three cloves of garlic, a big ‘ole chunk of ginger, 5 teaspoons of gotchujang, 1 tbsp gotchu-gado, half a tablespoon of coriander seeds and cumin seeds, splash of soy sauce, rice wine, rice vinegar, fish sauce and sriracha. Add three anchovies and their oil and BLEND TOGETHER TO CREATE A FINE PASTE.
For the sauce – take half of the paste and add it to half a tin of chopped tomatoes. Add two more teaspoons of gotchujang and BLEND TOGETHER TO CREATE A SECOND PASTE (KEEP THIS WARM ON A LOW HEAT IN A SAUCEPAN)
For the rice – finely dice three rashers of bacon and the rest of the onion from before (you should have three quarters left from the first paste). Fry in light oil (sunflower, canola or peanut) until aromatic. Add the paste (FROM STEP ONE) and cook until PUNGENT AND AROMATIC. Once aromatic, add cooked rice until heated through and mixed together.
For the omelette – beat together four eggs and some cream. Add some gotcha-gado flakes. Cook in butter and rapeseed oil.
Garnish – two spring onions finely chopped.