Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Pollock Roe Rolled Omelette · Ryu Soo-young
Whole sacs of white pollock roe and two slices of cheddar go in as one thick core, so every slice shows a molten centre. Finished not with ketchup but with green onion, chili flakes and sesame oil.
Source
Recipe by 류수영 · ⭐ Celebrity · Ryu Soo-young — actor (b. 1979); appears as '어남선생' on KBS2's Fun-Staurant (신상출시 편스토랑). The nickname puns on his legal name, 어남선.
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Broadcast recipe by 류수영, scaled for home / 류수영 방송 레시피 (가정용 분량) — Ryu Soo-young's pollock-roe rolled omelette from Fun-Staurant, where it was made as a '대왕달걀말이' with a much larger quantity of eggs. Flagged as adapted for one reason and stated plainly: the amounts here are a home-sized 6-egg version, as recorded by the linked blogger who notes explicitly that she used 6 eggs rather than the broadcast's 15. A second independent write-up (10000recipe.com/recipe/6964209) lists the same 6-egg proportions. The filling — whole white roe sacs plus cheese, finished with chili and sesame oil rather than ketchup — is his.
Cook: 류수영
Watch it being made
⏱ 25 min🍽 3 servings🔥 290 kcal🇰🇷 South Korea🌶️
Pescatarian
Steps
Chop the green onion finely and set it aside with the chili flakes — these are the finish, not a filling.
Crack the 6 eggs into a bowl and add the sugar, sesame seeds and a little pepper. Beat until the whites and yolks are completely uniform in colour.
💡 Streaks of unbeaten white show up as rubbery white patches in the finished roll. Beat it more than you think you need to.
Pat the pollock roe sacs dry with kitchen paper and leave them whole — do not squeeze the roe out of the membrane.
Set a rectangular or small pan over LOW heat and add the oil, wiping it over the whole surface with kitchen paper.
💡 Low heat from the very start. If the egg hisses when it hits the pan, the pan is already too hot.
Pour in about a third of the egg and tilt the pan so it spreads into a thin, even sheet.
Wait until the surface is set but still glossy and slightly wet-looking on top, about 1–2 minutes.
💡 Rolling a fully-dry sheet is what makes omelettes crack. The tacky surface is the glue that welds the layers together.
Lay the two roe sacs end to end along one edge and put the two cheese slices on top of them.
Roll that edge over the filling and keep rolling into a fat cylinder, then push the roll back to the far edge of the pan.
Pour in more egg to fill the empty pan, lifting the finished roll slightly so the raw egg runs underneath and joins on.
When the new layer is set but tacky, roll again. Repeat until all the egg is used — you should end with a thick, pale-yellow log.
Press the roll gently against the pan sides for 30 seconds to square it off, then slide it onto a board and rest it 2–3 minutes.
💡 Cutting it hot makes the cheese run out and the slices collapse. Let it firm up.
Slice into thick rounds with a sharp knife, arrange them cut-side up, and finish with the chopped green onion, a pinch of chili flakes and a drizzle of sesame oil.
💡 Tips
- Beginners' most common mistake: the heat. Rolled omelette is a low-heat dish from first pour to last — any browning means the pan won, and browned egg tears instead of rolling.
- No baek-myeongran? Regular salted pollock roe (명란젓) works — rinse it briefly and pat dry, as it is saltier. Or use 2 tbsp of tuna mayo for a version kids will eat.
- Because the roe and cheese are both salty, there is no salt in the egg at all — the 1/2 tbsp of sugar is the only seasoning, and it is there to balance them.
- A small round pan works — just roll toward yourself and use the curved edge to shape it. A square tamagoyaki pan is easier but not required.
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