Cheese Rolled Omelet (Gyeran Mari)
Roll a thin sheet of egg around mozzarella and build up the roll with the remaining egg.
- Cuisine
- Korean
- Prep
- 10 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Egg Weight of raw eggs, beaten until uniform, without shells
- 150 g
- Low-moisture mozzarella
- 30 g
- Neutral cooking oil
- 1 T
Seasonings
- Fine salt
- 1 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Beat the eggs
Beat the eggs 150 g and fine salt 1 g with a fork until no streaks of white or yolk remain.
-
Strain the mixture
Pass the eggs through a fine sieve to remove thick strands and any pieces of shell. Give the strained eggs a quick stir in a clean bowl.
-
Cut the cheese into sticks
Cut the mozzarella 30 g into straight sticks slightly shorter than the width of the pan.
-
Preheat the pan
Warm a wide pan over low heat. Put the oil 1 T in a small dish. Brush a thin coat onto the pan and reserve the rest for the later layers.
-
Cook the first layer
Pour in 1/3 of the eggs and tilt the pan to spread them in a single layer. Cook over low heat until the base sets and the top no longer runs when tilted but is still moist.
-
Add the cheese and roll
Line up the cheese along the near edge. Lift the egg with a thin spatula to wrap the cheese once. Fold up the rest of the layer and push the roll to one side.
-
Add the second layer
Lightly oil the empty side and pour in the next 1/3 of the eggs. Lift the roll slightly so egg flows underneath. Once the new layer begins to set, roll again to attach it.
-
Roll the last layer
Spread the rest of the oil on the empty side, pour in the remaining egg, and roll as before. Set the seam down to seal it.
-
Cook through to the middle
Over low heat, rest the roll on each broad side in turn to cook the center. Once the egg around the cheese is firm and no longer runny, turn off the heat.
-
Rest and slice
Move to a clean board, rest about 2 minutes and slice about 1.5 cm thick. If the egg around the cheese is still liquid, return the omelet to the pan and cook it longer.
