Gyeran Mari (Korean Rolled Omelette)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Crack the eggs into a medium bowl.

2. 2

   Add the finely diced carrot, finely chopped green onion, salt, and black pepper to the bowl.

3. 3

   Whisk the egg mixture thoroughly until all ingredients are well combined and the eggs are slightly frothy.

   Ca. 2 min.

   Kokkens note: Ensure there are no large pieces of egg white remaining.

4. 4

   Heat a non-stick pan or skillet (about 8-10 inches in diameter) over medium-low heat.

   Ca. 1 min.

   Kokkens note: Using a rectangular pan can make rolling easier, but a round one works too.

5. 5

   Add the cooking oil to the pan and swirl to coat the bottom evenly.

6. 6

   Pour about one-third of the egg mixture into the pan, tilting it to form a thin, even layer covering the bottom.

   Ca. 1 min.

   Kokkens note: Keep the heat low to prevent the egg from cooking too quickly.

7. 7

   As the egg sets but is still slightly wet on top, gently roll it from one side of the pan to the other using a spatula or chopsticks.

   Ca. 2 min.

   Kokkens note: Don't let it cook completely solid, or it won't stick when you add the next layer.

8. 8

   Push the rolled egg to one side of the pan.

9. 9

   Pour another one-third of the egg mixture into the empty space in the pan, making sure some of the new mixture goes underneath the rolled egg to help it adhere.

   Ca. 1 min.

10. 10

    Once this new layer is mostly set but still a little wet, roll the existing egg roll over the new layer, continuing to create a thicker roll.

    Ca. 2 min.

11. 11

    Repeat with the remaining egg mixture, adding it to the pan and rolling the omelette until all the egg is used and you have a thick, multi-layered roll.

    Ca. 4 min.

    Kokkens note: Press gently while rolling to ensure the layers stick together.

12. 12

    Cook the finished roll for another minute or two, rotating it to ensure all sides are lightly golden and cooked through.

    Ca. 2 min.

13. 13

    Transfer the Gyeran Mari to a cutting board.

14. 14

    Let it cool slightly for a few minutes before slicing into 1-inch thick pieces.

    Ca. 3 min.

    Kokkens note: Cooling helps the omelette hold its shape better when cut.

15. 15

    Serve warm and enjoy.