Korean Egg Roll (Gyeran Mari) is a very easy and simple side dish that is a favourite in lunchboxes. It is wonderfully soft, fluffy, savoury and mild, tasting very similar to an omelette but a little firmer and chewier…
Korean Egg roll
- 1 large eggs
- Fresh milk
- Spring onion
- Olive oil
- In a bowl, beat eggs. Use chopsticks or fork – don’t’ make a beat till foamy but just well broken up with no lumps.
- Chop spring onions,half a Carrot About 1 Spring onion for 2-3 eggs.
- To beaten eggs, add water, salt (and optionally sugar). Add your prepped ingredients from 1. Stir well.
- Heat a non-stick frying pan on Medium Low heat. Add a little swirl of oil.
- Pour about 1 full cup of egg mixture into a 10 inch frying pan. Immediately lift the pan and swirl it around to make sure it covers the whole pan evenly.
- LOWER heat to low. Wait patiently (about 2-3 minutes) until the edges are cooked and some parts are beginning to get cooked. And not so watery.
- Then start rolling one edge with a spatula or use 2patulas – just like you are rolling a blanket or sleeping bag. Kind of tightly but very gently and delicately.
- Don’t roll all the way. Leave a little part unrolled so you can continue to add more eggs and continue the roll. Basically stop rolling when you are starting to reach the end where if you roll one more time, you would finish rolling.
- Start pouring the egg in the area of the unrolled egg. So that the newly added uncooked egg mix will merge and stick to the unrolled, not yet fully cooked part and the egg roll can continue.
- Transfer to a cutting board and let it cool for a couple of minutes then cut into 1 inch thick slices.