Gyeran Mari (Rolled Omlette)
- 4Large eggs
- apinch White ground pepper
- 1/8teaspoon Pink saltor to taste
- 2-2.5tablespoons Carrotfinely chopped
- 2-2.5tablespoons Green onionfinely chopped
- 1teaspoon Vegetable oil
Peel skin from carrot. Rinse carrot and green onion and dry with paper towel.
Chop carrot and green onion finely.
In a medium bowl, crack 4 Large eggs and beat well. Flavour with 1/8 teaspoon Pink salt (or to taste)and a pinch White ground pepper.
Add 2-2.5 tablespoons Carrot (finely chopped) and 2-2.5 tablespoons Green onion (finely chopped) into the beaten eggs. Mix well.
Heat an 8 inch non-stick pan on low heat. Check if pan is warmed up by placing hand a few inches from the top of the pan. Add 1 teaspoon Vegetable oil and use a paper towel to absorb excess and coat the pan.
Pour a thin layer of egg mixture onto the pan. Carefully spread out chopped carrot and green onion as needed.
When the egg mixture looks partly set, fold in about 1.5-2 inches carefully with a spatula. (If it tears, gently fold in the torn off part and hold it in place for a few seconds. It will stick as the egg cooks. ) Continue folding for 2 more times (until a
Move rolled omelette to a cutting board or plate to cool.
Trim off the ends of the rolled omlette. Cut into roughly 3/4 inch pieces. Plate and enjoy!