Pollock Roe Rolled Omelette · Ryu Soo-young

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.