Description
A light and fluffy Korean rolled omelette made with seasoned eggs, often filled with vegetables, and sliced into bite-sized pieces for a simple side dish or snack.
Ingredients
- 4 large eggs
- 2 tablespoons milk or water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped bell pepper (optional)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon vegetable oil (for cooking)
Instructions
- Crack eggs into a bowl, add milk (or water), salt, and black pepper. Beat until well combined.
- Stir in carrots, green onions, and bell pepper if using.
- Heat a nonstick pan over low-medium heat and lightly grease with vegetable oil.
- Pour a thin layer of egg mixture into the pan, tilting to spread evenly.
- When the egg is half set, gently roll it from one side to the other using a spatula or chopsticks, pushing it to one side of the pan.
- Pour in more egg mixture, let it cook slightly, then roll again over the first roll.
- Repeat until all egg mixture is used and the omelette is fully rolled.
- Remove from pan, let it cool slightly, then slice into bite-sized pieces.
- Serve warm or at room temperature as a side dish, snack, or in a lunchbox.
Notes
- Cook over low heat to prevent burning and to achieve a soft texture.
- Customize fillings with ham, cheese, or seaweed.
- For a traditional flavor, drizzle a little sesame oil into the egg mixture.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Pan-fry
- Cuisine: Korean