Rolled Omelette (Gyeran Mari)
I love that this Korean dish can be a quick breakfast with rice or a side dish to compliment lunch/dinner. You can even add diced ham if you're feeling meaty. I also recently purchased a Tamagoyaki Japanese Omelette Pan from @amazonhomethat makes the process even easier.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (2 Servings)
3 EGGS
1 GREEN ONION, CHOPPED
1 TBSP CARROT, MINCED
1 TBSP WATER SALT
PEPPER
VEGETABLE OIL
Instructions
I like to mix all ingredients except for the oil in a measuring cup to make it easy to pour into a pan.
Heat a tablespoon of oil in a pan on low heat and swirl to coat. Add a thin layer of the egg mixture (don't use all of it at once.
As the egg begins to cook, start folding 1-2 inches of one edge toward the center. Continue folding until you have about 2 inches left.
Move the whole roll toward the center and pour an additional thin layer into pan that overlaps the unrolled 2 inches so it connects. Repeat until mixture is gone.
Cut the roll into 1 inch pieces.