Korean Rolled Omelet
Ingredients
- 8 pcEgg (beaten)
- 60 gCarrot (very finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tspKorean soy sauce
- 2 pinchGray sea salt
- 2 tbspSunflower oil
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately or cold in a lunch box (Bento/Dosirak). Do not freeze.
