Bulgogi Omelette Recipe

Authenticity's a common word when describing food, despite the increasing backlash towards the term. I've been guilty myself of looking for an 'authentic' restaurant especially when trying new cuisines or traveling to other destinations. Closer to home though, I have a newfound appreciation for fusion cuisine (hypocrisy is delicious, try some!) 

I like dishes that blends aspects of different cuisines together. Cenk, who writes on Cafe Fernando, experiments with Turkish flavours in Western desserts, which does a good job showcasing local palates to the rest of the world. Melbourne has several restaurants shining a spotlight to Asian flavours, and usually to rave reviews. 

Over the last few years, I've enjoyed my French omelettes stuffed with Korean pork bulgogi. 
A French omelette has a creamy interior wrapped in a soft exterior envelope, and while the traditional pairings could be cheese or chives, I find that the seared meat goes well with the velvety omelette. 

French omelettes can be finicky. You do need a perfect non-stick frying pan to make one, and a trip to a nearby IKEA would sort that out quite nicely. I've done extensive research (ie read an article), and it seems that purchasing and replacing inexpensive nonstick pans are a better option than springing for the expensive cousins, which still doesn't last long. The Kavalkad is quite a good price; so, why not? Get the budget-friendly saucepan for less a tenner, and treat yourself to a nice soft-serve on the way out. 


Bulgogi Omelette Recipe
Bulgogi recipe adapted from The Good Fork Cookbook
I've used four eggs here, but there's no reason not to make a larger omelette, à la omurice, and as R pointed out, would have looked more photogenic as well. Have you made a French omelette before? Well, check out Jacques Pepin making one anyway; his is sheer poetry in motion. 

Ingredients
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(For the Bulgogi)
120ml light soy sauce
60g sugar
50g onion, chopped finely 
1 tbsp minced garlic
1 tbsp sesame oil 
1 tsp minced fresh ginger
1 tsp black pepper

1 kg pork slices (the variety used for steamboat)
1 medium onion, thinly sliced

(For the Omelette)
4 large eggs
White sesame seed, for garnishing
Spring onion, chopped, for garnishing

Steps
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1. Combine the ingredients for the marinade together. Add the pork and marinate for at least 30 minutes. 
2. In a large skillet, stir-fry the pork until cooked thoroughly. Set aside. Cook the onion slices in the same pan until soft, and set aside. 
3. Make a French omelette. Slice lengthwise and stuff with bulgogi, about 100g. Top with onions and garnish with sesame seed and spring onion, if using. Discard the leftover pork slices*.  
4. Serve immediately. 

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* please don't do this