Korean Rolled Omelette
- Serving Size: 1 (753.7 g)
- Calories 1166.2
- Total Fat - 82.9 g
- Saturated Fat - 24.7 g
- Cholesterol - 2711.9 mg
- Sodium - 1110.8 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.3 g
- Sugars - 3.1 g
- Protein - 91.7 g
- Calcium - 414.1 mg
- Iron - 12.9 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Crack eggs into a bowl and beat eggs lightly.
Add salt and pepper to taste.
Then gently stir in carrots and scallions.
Heat a pan on medium heat
Add cooking oil.
You can use a paper towel to soak up excess oil and spread the oil evenly on the surface of the pan. Reduce the heat to low.
Pour in half of the egg mixture into the pan and spread evenly.
Let egg mixture cook until the top is set, but still slightly wet.
Use a spatula and start rolling from one end towards the other.
Each roll/fold should be about 1.5 inches in width. Keep folding until there's only 1 inch of the unrolled portion.
Do not roll the egg completely
As this end will connect the first pour of egg with the remaining egg mixture.
Now use the spatula to pull the rolled portion to one edge of the pan in order to leave room for the remaining egg mixture.
Add in the remaining egg mixture to the empty side of the pan so the wet egg mixture meets the cooked portion.
When the second pour of egg is set on top, continue folding until the entire mixture is rolled neatly.
Take another spatula and gently flip the omelette onto one of its shorter sides. This is to ensure the sides are fully cooked as well.
Let stand for 30-45 seconds and flip to the other short side and sit for another 30-45 seconds.
Take omelette off the heat and let sit for 5 minutes to slightly cool down.
Slice into small rolls
Squeeze a little ketchup over the roll.
Tips & Variations
No special items needed.