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Korean Rolled Omelette Breakfast Sandwich

Korean Rolled Omelette Breakfast Sandwich

This Korean Rolled Omelette Breakfast Sandwich looks complicated but it's really not. All you need is a little patience when rolling the omelette and you can skip the whole make-your-own bun thing by picking up a batch of your favs from a local. A good brunch doesn't have to be complicated but if you want it to be, it can be a great adventure.
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Prep Time 3 hours
Cook Time 20 minutes
Course Breakfast, brunch
Cuisine American, Korean
Servings 2

Ingredients
  

Pain au Lait Breakfast Buns

  • 315 g (11 oz) 2% milk
  • 15 g (0.5 oz) dry active yeast
  • 30 g (1 oz) honey
  • 2 tsp salt
  • 3 1/2 cups all-purpose flour
  • 1/4 cup unsalted butter softened, cut into cubes
  • 1 egg
  • 1 tbsp water

Gochujang Mayo

  • 1/2 cup mayonnaise
  • 1 tbsp gochujang
  • 1 tsp mirin

Korean Rolled Omelette

  • 6 eggs
  • 3 scallions thinly sliced
  • 1 carrot minced
  • 1/2 tsp salt

To Finish

  • 1 cup coleslaw mix
  • 1/2 cup kimchi

Instructions
 

For the Buns

  • Pour the milk into a small saucepan and place over low heat. Heat until the milk is just lukewarm. Take the pan off of the heat and sprinkle the yeast over the surface of the milk. Let stand for 10 minutes or until foamy.
  • Pour the yeast and milk mixture into a large stand mixer fitted with a dough hook. Add the salt, honey and a cup and a half of the flour. Mix on low speed until the dough comes together.
  • Add the remaining flour in 1/4 cup increments, waiting until the flour is well-integrated before adding more. Add only as much flour as the dough needs. The dough should be slightly tacky, silky to the touch and capable of cleaning the sides of the bowl.
  • Start adding the butter to the dough, 4-5 cubes at a time. Only add more butter when the previous pieces are no longer visible.
  • Transfer the dough to a well-floured surface and knead by hand until silky and smooth. This should take anywhere from 5-10 minutes. Form the dough into a ball and transfer to a bowl greased with vegetable oil. Cover the bowl with a tea towel and let rise in a dry, warm place for an hour and a half or until the dough has doubled in volume.
  • Punch the dough down and, using a kitchen scale, measure out pieces of dough weighing 100 g. Form the dough pieces into balls and place them on a large baking sheet lined with parchment paper leaving 2 inches of space around them on all sides. You should have anywhere from 8-10 buns. Cover the baking sheet with a tea towel and set aside to rise again.
  • While the buns are rising, preheat the oven to 375°F. Once the buns have doubled in volume, whisk the egg and water together in a small bowl. Using a pastry brush, brush the egg wash over the surface of the buns.
  • Place the buns in the oven and bake for 10 minutes. Rotate the pan and bake for another 10 minutes or until golden. Take the buns out of the oven and transfer to a cooling rack. Let the buns cool completely before storing in a brown paper bag.

For the Gochujang Mayo

  • Place all ingredients in a medium-sized bowl and whisk to combine. Cover and refrigerate until ready to use.

For the Omelette

  • Place the eggs, scallions, carrot, and salt in a large bowl and whisk to combine.
  • Heat a small amount of vegetable oil in a large non-stick skillet. Pour in a quarter of the egg mixture and scramble the egg. Form the egg into a rough-rectangular shape and push it to the end of the skillet closest to you.
  • Pour a little more of the egg mixture into the pan and swirl to ensure even coverage. Once the egg starts to turn opaque, flip the scrambled egg rectangle away from you onto the fresh egg mixture. Continue to push the rectangle forward until it reaches the opposite end of the skillet. Push the egg back to the end of the skillet closest to you and repeat until you run out of the egg mixture.**
  • Transfer the finished omelette to a cutting board and trim the uneven edges. Cut the remaining omelette in two and set aside.
  • To Assemble
  • Cut two buns in half and toast. Spread Gochujang mayo on both sides of both buns. Place a few pieces of kimchi on each of the bottom buns and place the omelette pieces on top of the kimchi. Top the omelettes with a handful of the coleslaw mix and place the top bun on top. Secure with a cocktail pick and serve immediately.

Notes

**If you're having trouble picture the omelette rolling process, use this helpful video as a reference.
Keyword breakfast sandwich, brunch, eggs, gochujang, kimchi, omelet, omelette, sandwich