Korean Rolled Omelet | Gyeran-mari
25 min
Knuspr-Küche
Preparation method
Preparation
Peel the carrot and cut it into very fine cubes. Finely chop the spring onion as well.
In a large bowl, whisk the eggs. Add the diced carrot, spring onion, and a pinch of salt, and mix everything well.
Instructions
Heat ½ tbsp of rapeseed oil in a small pan over medium heat. Reduce the heat to low to medium and pour about ⅓ of the egg mixture into the pan. Spread the mixture evenly like a pancake and let it set. After approx. 1–1.5 minutes, the bottom should be firm and the top still slightly liquid. Now carefully roll up the omelet by one-third – this is best done with two spatulas.
Chef's tip
For a particularly fine texture, you can strain the egg mixture through a sieve before adding the vegetables. Traditionally, serve the omelet with some rice or as part of a bento box.
30 min
Under an hour
