Unlike other imperial rolls, this Korean one (Gyeran Mari, 계란말이) is simply eggs cooked with vegetables and rolled!
By Erica Kastner of Buttered Side Up.
- 3 Eggs
- Salt to taste
- Avocado oil, for the pan
- 1 Green onion, thinly sliced
- ½ Small carrot, peeled and finely chopped
In a small bowl, whisk eggs until almost smooth. Season to taste with salt.
Heat a 10 inch cast iron skillet over medium-low heat. Add about 2 teaspoons of avocado oil.
Pour half of the beaten eggs into the preheated pan to cover the bottom. Once the eggs start to set a little, sprinkle the green onion and carrot on top. Cook until the eggs are almost set. Fold one end of the omelet over itself twice. Scooch the whole omelet down to make room for more eggs.
Pour half of the remaining eggs into the other end of the pan. When the eggs are almost cooked again, fold the omelet in half and iron it. Repeat with the remaining eggs. Roll up the whole omelette.
Remove to a plate. Leave to cool for 5 minutes. Slice and enjoy.
Recipe for Korean Bapsang.