Gyeran Mari (Korean Rolled Omelette)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp sliced green onion (optional)
- 1 tbsp finely chopped carrot (optional)
- 1 tbsp finely chopped yellow onion (optional)
- 4 large eggs
- Generous pinch of kosher salt
- Small pinch of sugar
- 1/2 tbsp neutral-tasting oil
Instructions
- 1
Optionally, finely chop some green onion, carrot, and onion.
- 2
Beat the eggs really well in a small container. (Optionally, pour it through a fine sieve to get a more silky smooth texture.) To the eggs, add the chopped vegetables, salt, and sugar. Mix together.
- 3
To a nonstick pan, add 1/2 tablespoon of oil. Coat the bottom of the pan with some paper towels. Heat it over low heat.
- 4
Once it gets nice and hot, pour about a third of the egg mixture. Swirl the pan and make a thin layer of the eggs. Cook for 30 seconds or until the bottom of the eggs are set, but the top is still a bit runny.
- 5
Using two spoons, gently start rolling. Once fully rolled, move it to the lower part of the pan. Again, coat the bottom of the pan with paper towels. Add another third egg mixture and spread it out. Cook for 30 seconds. Using the spoons, roll again. Repeat with the remaining egg mixture.
- 6
Lightly sear it on all sides. Each side will take about 30 seconds. Transfer it to a cutting board. Cut it into bite-sized pieces. Serve with hot rice and a few side dishes.