Gyeranmari (Rolled Egg Omelette)

Name: Gyeranmari (Rolled Egg Omelette)
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 4 Eggs; 2 tbsp Carrot, finely diced; 1 stalk Green onion, finely chopped; 2 tbsp Onion, finely diced; 1/4 tsp Salt; 1 sheet Toasted seaweed (gim) sheet, optional; as needed Neutral oil, for the pan

A soft, savory egg omelette rolled around finely chopped vegetables and sliced into pinwheels — a lunchbox favorite and easy drinking snack.

Источник

Автор рецепта Korean home kitchens · 🏠 Домашняя кухня

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.

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Смотри, как это готовят · 2 видео

Chef Chris Cho Saemmul Song

⏱ 15 мин🍽 2 порций🔥 190 ккал🇰🇷 Южная Корея

ВегетарианскоеБез глютенаБез молочного

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Приготовление

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.