Korean Rolled Egg Omelet (Gyeran Mari)
Ingredients: eggs, Parmigiano-Reggiano, toasted seaweed (kim), salt, white soy sauce · 20 min cook time · 340kcal · ₩6,250
Ingredients
5ea eggs, 30g Parmigiano-Reggiano, 3ea toasted seaweed (kim), 1pinch salt, 1tsp white soy sauce, 1tsp mirin, 1tbsp grapeseed oil
Instructions
1. Crack five eggs into a bowl. Add a little salt, white soy sauce, and mirin. Whisk gently to break up the yolks and combine everything without whipping air into it.
2. Heat a nonstick pan over medium heat with a little neutral oil. Look for a nice sheen to know the oil is hot.
3. Pour in about one-third of the egg mixture to coat the bottom of the pan. Swirl the runny mixture toward the hotter side.
4. When the egg is wet but not runny, add a little parmesan shavings and a sheet of toasted seaweed (kim). Roll it up from the bottom, and bring it back to the base of the pan.
5. Pour the second third of the egg mixture into the pan, let it set slightly, and roll again with more parmesan and seaweed.
6. Pour the final third of the egg mixture, add the remaining cheese and seaweed, and complete the final roll.
7. Let the omelet rest for a few minutes off the heat so residual steam and heat can tighten everything inside. Slice into half-inch pieces and serve.
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