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Korean Rolled Omelette

Korean Rolled Omelette
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The Korean Rolled Omelette is a simple, fluffy, and flavorful dish perfect for breakfast or snacks. Made with everyday ingredients, this rolled egg omelette provides tender layers and a melt-in-your-mouth texture. It’s quick to prepare, kid-friendly, and versatile enough for customization to suit any palate or dietary preference.

Ingredients

Scale

Main Ingredients

  • 4 large eggs
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 green onions, finely chopped
  • 1 tablespoon vegetable oil

Optional Ingredients

  • 1 tablespoon finely chopped carrot or bell pepper (for sweetness and color)

Instructions

  1. Whisk the eggs thoroughly: Crack the eggs into a bowl, then add salt, sugar, and finely chopped green onions. Whisk everything together until the mixture is uniform and slightly frothy to help achieve a fluffy texture.
  2. Heat the pan and oil: Place a non-stick or rectangular tamagoyaki pan over medium heat. Add a small amount of vegetable oil and spread it evenly with a paper towel to prevent sticking and ensure even cooking.
  3. Pour a thin layer of egg mixture: Pour enough egg mixture to thinly cover the pan bottom. Cook for about 30 seconds until it is partially set but still slightly runny on top, ensuring the layers stick together when rolled.
  4. Roll the first layer: Using a spatula or chopsticks, gently roll the egg layer toward the far edge of the pan.
  5. Apply more egg and roll again: Move the rolled egg to the near side of the pan. Add another thin layer of egg mixture under the roll, allow it to spread, and cook partially. Then roll the entire mass again toward the far edge.
  6. Repeat layering and rolling: Continue layering and rolling until all the egg mixture is used, building fluffy layers for a beautifully textured omelette.
  7. Shape and rest: Gently press the omelette to shape it evenly, transfer to a cutting board, and let it rest briefly before slicing to achieve the best texture.

Notes

  • Use medium-low heat to prevent browning too quickly and allow layers to form smoothly.
  • Pour thin layers of egg mixture for easier rolling and perfect fluffiness.
  • A rectangular or square non-stick pan is ideal for shaping, but a round pan can work with practice.
  • Do not overcook; slight undercooking results in moist and tender bites.
  • Chop vegetables finely to ensure quick cooking and smooth texture integration.

Nutrition

Keywords: Korean Rolled Omelette, Gyeran Mari, Korean egg recipe, rolled omelette, fluffy eggs, easy breakfast, Korean snack

Find it online: https://marysplate.com/korean-rolled-omelette/