Seaweed & Pink Sausage Pancake and Rolled Omelet
Kid-Friendly Lunchbox Side Dishes: Seaweed and Pink Sausage Pancake & Rolled Omelet!
We all know seaweed (maesaengi) is healthy, but its unique texture and appearance can be off-putting for some, especially children. To make it more appealing, I’ve combined it with classic pink sausage in a delightful pancake and a savory rolled omelet. These dishes are not only visually appealing with their charming shapes but also delicious, making them perfect additions to your child’s lunchbox or as a special side for any meal.
Main Ingredients- 1/2 Pink Sausage
- 6 Eggs
- 1 piece Dried Seaweed (Maesaengi)
Seasoning & Others- 1/2 tsp Fine Salt
- A little Sunflower Oil
- 1/2 tsp Fine Salt
- A little Sunflower Oil
Cooking Instructions
Step 1
Rehydrate the dried seaweed by soaking it in just 2 tablespoons of water until softened. Once rehydrated, snip it with scissors about 4-5 times to break it into smaller pieces. This makes it easier to incorporate into the batter.
Step 2
In a bowl, crack 6 eggs. Add 1/2 teaspoon of fine salt (or salt and MSG mix) and whisk thoroughly until well combined and slightly frothy. Ensure the egg whites are broken down for a smooth texture.
Step 3
Slice the pink sausage into rounds about 1 cm thick. Then, use a small cookie cutter or the rim of a small bottle cap to cut out a hole in the center of each sausage slice. This creates a fun shape for the pancake.
Step 4
To the rehydrated and cut seaweed, add about one-third of the beaten egg mixture. Mix well to evenly distribute the seaweed within the egg batter.
Step 5
Lightly oil a heated pan with sunflower oil, spreading it evenly with a paper towel. Avoid using too much oil. Place the prepared sausage slices onto the pan. Turn off the heat or reduce it to very low. Be careful, as placing them on a very hot pan can cause the sausage to burn quickly.
Step 6
Using a teaspoon, carefully fill the hole in each pink sausage slice with the seaweed-egg mixture prepared in step 3. Fill them without overflowing.
Step 7
Cook on low heat for about 1 minute, or until the edges begin to set. Gently flip the sausage slices with a spatula. Cook for another minute on the other side until golden brown. This completes the seaweed and pink sausage pancakes.
Step 8
Finely mince any remaining pink sausage. In a separate bowl, combine the minced sausage with the rest of the seaweed (if any remains) and the remaining beaten egg mixture. This will be used for the rolled omelet.
Step 9
Reheat the pan over low heat. Pour about two-thirds of the combined seaweed and egg mixture from step 7 into the pan, spreading it thinly. Once the bottom starts to set, carefully roll it up using a spatula, starting from one end. Roll it tightly.
Step 10
Gently move the rolled omelet to one side of the pan. Pour the remaining one-third of the seaweed-egg mixture into the pan. Carefully lift the rolled omelet and allow the fresh egg mixture to flow underneath it, creating a continuous layer. Once this new layer starts to set, continue rolling the existing omelet into it. Finally, cook the rolled omelet on all sides until golden brown. This finishes the pink sausage and seaweed rolled omelet.
Step 11
These simple yet visually appealing dishes—the seaweed pink sausage pancake and the rolled omelet—are a wonderful way to incorporate healthy ingredients like seaweed into your family’s diet. They are highly recommended as lunchbox additions or for special meal occasions!
