First Korean restaurant opens in Carmel

In the mood for some Korean food? Well, you’re in luck! Just two days ago, Carmel’s first Korean restaurant opened its doors. Omoni, which means “mother” in Korean, is operated by a mother-daughter duo, who fell in love with the idea of bringing authentic Korean food to the people in and around Indianapolis.

EGGBOWLToday on Indy Style, Diana and her daughter Julia, make a few dishes for Tracy and Amber that may be a little hard for them to pronounce, but are lacking nothing in terms of flavor! The restaurant’s menu will have a few trendy “fusion dishes,” but Diana says it’ll mostly include traditional Korean flavors. Omoni is open daily for lunch and dinner at Meridian Village Plaza at 136th Street and U.S. 31.

Here are today’s dishes and recipes!

Korean BBQ Marinade (Bulgogi Sauce)

  • 1/2 cup Soy Sauce
  • 2 T Dark Sesame Seed Oil
  • 1/2 cup pear juice
  • 2 T honey
  • 2 tsp black pepper
  • 3 garlic cloves chopped
  • 3 green onions chopped
  • 1 tsp toasted sesame seeds
  • 2 T water

Mix ingredients thoroughly.  This is a great marinate for chicken, beef, ribs, tofu, salmon, or even mushrooms.  Just place the meat and sauce into a container overnight and either grill or brown it in a skillet.  It’s a great marinade to make a popular Korean BBQ beef dish called Bulgogi.

SOUPTteokguk Soup Recipe:

1 lb flank steak or chuck roast – trim fat and slice into thin strips
1 pkg rice cakes – pre-soak for 15-20 minutes in cold water. Drain.
2 eggs – wisked
4 green onions – sliced diagonally separating the dark green portion from the white
4 garlic cloves
1/2 tsp black pepper
1 Tbsp soy sauce
1 tsp dark sesame oil
7 cups of water
Seaweed paper cut into thin strips
2 Tbsp vegetable oil
Salt to taste

Place a pan on medium heat with the vegetable oil.
Add the garlic, soy sauce, black pepper, white portion of green onions, and beef and stir until browned.
Add the water and bring to a low boil.
Add the rice cakes.
Cook the rice cakes until they begin to float, usually around 6-8 minutes.
Turn off the heat.
Whisk 2 eggs and drizzle in a circular motion around the pot. Let it rest for a minute before stirring.
Ladle the soup into bowls and top with green onions, seaweed strips, sesame oil, and sesame seeds.

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