Korean Rolled Omelette Recipe

Step by Step Method

Step 1

Crack eggs into a bowl and beat eggs lightly.

Step 2

Add salt and pepper to taste.

Step 3

Then gently stir in carrots and scallions.

Step 4

Heat a pan on medium heat

Step 5

Add cooking oil.

Step 6

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.

Step 7

Pour in half of the egg mixture into the pan and spread evenly.

Step 8

Let egg mixture cook until the top is set, but still slightly wet.

Step 9

Use a spatula and start rolling from one end towards the other.

Step 10

Each roll/fold should be about 1.5 inches in width. Keep folding until there's only 1 inch of the unrolled portion.

Step 11

Do not roll the egg completely

Step 12

As this end will connect the first pour of egg with the remaining egg mixture.

Step 13

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.

Step 14

Add in the remaining egg mixture to the empty side of the pan so the wet egg mixture meets the cooked portion.

Step 15

When the second pour of egg is set on top, continue folding until the entire mixture is rolled neatly.

Step 16

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.

Step 17

Let stand for 30-45 seconds and flip to the other short side and sit for another 30-45 seconds.

Step 18

Take omelette off the heat and let sit for 5 minutes to slightly cool down.

Step 19

Slice into small rolls

Step 20

Squeeze a little ketchup over the roll.

Tips

No special items needed.

Korean Rolled Omelette

Ingredients

Nutritional