egg

Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi

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Ingredients

3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper, Jarlsberg cheese, nori sheets, olive oil, Korean zucchini (finely shredded).

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Directions

  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little olive oil.
  4. Cook the onions and the zucchini. Add to the egg mixture.
  5. Pour about ⅓ of the egg-onion-zucchini mixture on the pan and spread it thinly by tilting the pan.
  6. Layer cheese and nori over the egg pancake.
  7. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  8. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  9. Make a long rectangle box shape by cooking 4 sides.
  10. When the omelette cools down, cut it into bite size and serve it with rice.

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