Korean rolled omelette
A Korean rolled omelette with finely chopped carrot and green onion.
- Prep
- 8 min
- Cook
- 8 min
Scale the recipe
Ingredients
- egg Approximately the weight of three raw eggs excluding the shell
- 150 g
- carrots
- 25 g
- Large green onion (daepa)
- 15 g
- cooking oil
- 2/3 T
Seasonings
- fine salt
- about 0.08 T
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 until no streaks of white remain.
-
Beat the eggs
Stir in the finely chopped carrot 25 g, green onion 15 g and salt about 0.08 T.
-
Heat the oiled pan
Warm a small nonstick pan over medium-low heat and brush it with the oil 2/3 T.
-
Cook the first layer
Spread about one-third of the egg mixture in a thin layer. Cook until the bottom is set and the top still looks glossy.
-
Roll the first layer
Fold the egg over from one edge, roll it and push it to the edge of the pan.
-
Add more egg and keep rolling
Pour the remaining egg mixture into the open space in two batches, letting it touch the roll. As each new layer starts to set, roll it up.
-
Cook all sides of the roll
Turn the roll over low heat so all sides cook.
-
Check the centre of the omelette
Press gently on the thickest part. Take it out when the center is set and no liquid egg seeps out.
-
Let the omelette roll cool
Let the roll cool on a clean board for about 5 minutes.
-
Slice the rolled omelette
Slice the roll 2 cm thick.
