Gyeran-mari

A dense and supple omelet, rolled in successive layers to achieve a firm texture when sliced. Colorful vegetable bits provide contrast and a light bite in every mouthful.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 218
• Protein: 13 g
• Carbs: 2 g
• Fat: 17 g

Ingredients

• 8 piece Egg ( beaten )
• 60 g Carrot ( very finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tsp Korean soy sauce
• 2 pinch Gray sea salt
• 2 tbsp Sunflower oil

Instructions

1. Egg mixture preparation

   Whisk eggs in a bowl with soy sauce and salt. The mixture must be homogeneous, without viscous white streaks. Stir in the finely diced carrots and scallions.

2. Starting the cook

   Heat an oiled pan over medium heat. Pour a thin layer of eggs to coat the bottom. When the surface is barely set but still shiny, roll the omelet two-thirds of the way with a spatula.

3. Building layers

   Push the roll to one side, oil the empty space, and pour a new layer of eggs, making sure they connect. Repeat until all the mixture is used to form a thick log.

4. Finishing and slicing

   Let the roll rest for 2 minutes off the heat so the layers bond. Slice into 2 cm thick segments with a sharp knife for a clean cut.

Chef's tips

• Use a paper towel soaked in oil to grease the pan between layers without drowning the omelet.
• For a perfectly rectangular result, lightly press the warm roll with a bamboo mat.

Storage

Eat immediately or cold in a lunch box (Bento/Dosirak). Do not freeze.