Korean Egg Roll

I’m always looking for an easy or simple side dish to make for my husband.  Poor man doesn’t get much for banchan these days!

Once in a while I have a sudden brain wave and realized that I can make Gaeran Mari/계란말이  (Egg roll!).  This is quite like a an omelette, rolled up and sliced to show a colourful cross section.  This recipe is so very easy, it always makes me wonder why I don’t make it more often.    

5 minutes Cook Time: 5 minutes

What you need:

3 eggs

1/2 small onion finely chopped  (this is optional, I always omit the onions)

1/2 small carrot finely chopped

1 sheet Korean roasted seaweed (Gim)

1 tsp salt, dash of pepper

What to do: 

Mix the eggs and vegetables with a whisk until they are mixed well. 

Spray/grease a frying pan,  lightly and pour egg onto the pan, just like you would an omlette.  Keep the burner on low heat, and cook slowly for a few minutes until the “omelette” is almost cooked through.

Place the sheet of seaweed paper on top of the egg mixture.  Using a spoon or a spatula, lift one end of the omelette and roll it tightly (the same way you would roll up a piece of paper).  

Let the roll sit for a couple of minutes until it cools down.  Slice into pieces about 1 inch thick and serve with the pretty centres showing.  Voila!

 (Serves 1 as a snack and 3 as a side dish).

Here is how mine turned out! I didn’t have carrots here, and I took out the onions.  Honestly you can play around with this recipe and add anything you like.  Maybe zucchini, mushrooms, cheese! Usually I would add cheese.

맛있게 드세요!


Categories: 2013

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