Korean Rolled Omelette
Thin layers of beaten egg are rolled into a Korean side dish. Finely chopped vegetables help the layers roll evenly without tearing.
Ingredients & seasoning
Main ingredients
- Egg4
- Carrot30g
- Green onion¼ stalk
Seasoning
- Salta pinch
- Water1 tbsp
- Cooking oil1 tbsp
Method
- 01
Beat the eggs, then mix in the finely chopped carrot, green onion, salt and water.
- 02
Lightly oil a pan and warm it over low heat. Pour in a thin layer using one-third of the egg mixture.
- 03
Roll from one edge and push to one side. Add a little more oil and egg mixture, repeating until used up.
- 04
Gently turn over low heat until the center is fully cooked. Cool for 1–2 minutes, then cut into thick slices.