初級
Korean
Kimchi Jjigae (Kimchi Stew)
出典: 伝統
30 分3420 kcal
乳製品不使用🌶️🌶️
Gyeranmari (Rolled Egg Omelette)
A soft, savory egg omelette rolled around finely chopped vegetables and sliced into pinwheels — a lunchbox favorite and easy drinking snack.
出典
レシピ提供 Korean home kitchens · 🏠 家庭料理
Korean home-style / 한국 가정식 — A modern Korean home-style side dish (banchan) and popular anju (a snack eaten with drinks). Thin rolled omelettes folded around chopped vegetables or gim became an everyday staple of Korean cooking through the twentieth century and a fixture of packed lunches.
Watch it being made · 2 videos
⏱ 15 分🍽 2人分🔥 190 kcal🇰🇷 韓国
ベジタリアングルテンフリー乳製品不使用
作り方
Beat the eggs with the salt, then stir in the carrot, onion and green onion so the pieces are evenly suspended.
Heat a nonstick pan over medium-low, wipe it with a thin film of oil, and pour in about a third of the egg to coat the base.
When the surface is just barely set, lay the gim sheet on top and roll the egg tightly from one side to the other.
💡 Roll while the top is still slightly wet — the tacky surface glues each new layer to the last.
Push the roll to the far edge, oil the empty pan, pour in more egg, and let it run under the roll before rolling again.
Repeat until the egg is used up, pressing the roll square with the spatula to firm the shape.
Rest 2 minutes, then slice into 2 cm pinwheels.
💡 コツ
- Low, steady heat keeps the omelette tender and golden instead of browned and dry.
- Straining the beaten egg once gives an extra-smooth, uniform roll.
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