Soft Seaweed Rolled Omelet
A Special Side Dish! Soft Rolled Omelet with Seasonal Seaweed
Introducing a special rolled omelet using fragrant, seasonal seaweed. The harmony of the savory seaweed and the tender egg is exquisite. This dish is specially designed so that even children who don’t usually enjoy seaweed can eat it deliciously. Complete a healthy and tasty meal with this soft seaweed rolled omelet, which is even more delicious when enjoyed hot!
Ingredients- 3 fresh eggs
- 50-100 grams of prepared seaweed (maesaengi)
- A little finely chopped carrot (for color and texture)
- 1 Tbsp milk (makes the egg mixture smoother)
- 1 Tbsp cooking wine (mirin) (removes any egg odor)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Gently wash the seaweed in water with a pinch of salt, stirring with chopsticks, until no impurities are visible. Rinse multiple times until thoroughly clean.
Step 2
After washing, squeeze out as much water as possible from the seaweed. Chop it into bite-sized pieces (about 1-2 cm). It’s important to drain it well, as excess moisture can make the omelet soggy.
Step 3
Finely mince the carrot. This adds a beautiful color and a slight textural contrast.
Step 4
In a large bowl, crack the 3 eggs. Add a pinch of salt, 1 Tbsp milk, and 1 Tbsp cooking wine. Whisk gently to break the egg whites and mix thoroughly. Then, add the prepared seaweed and carrot, and mix well until all ingredients are evenly distributed to create the egg mixture.
Step 5
Heat a non-stick pan over low heat. Lightly coat the pan with cooking oil and wipe it thoroughly with a paper towel. This thin layer of oil ensures the omelet won’t stick and helps create a beautiful shape.
Step 6
Once the pan is adequately heated, pour in a portion of the egg mixture (about one ladleful) and spread it thinly to cover the bottom of the pan, including the edges. As the bottom of the egg starts to cook, carefully roll it up like making sushi using chopsticks or a spatula.
Step 7
Gently push the rolled omelet to the side of the pan. Pour the remaining egg mixture into the empty space. Ensure the new layer of egg mixture cooks and adheres well to the previously rolled portion. Repeat the process of rolling halfway, moving to the pan’s edge, and pouring more egg mixture. Continue this process, pouring the egg mixture in 3-4 additions, to create a thick omelet. It’s crucial to create space at the pan’s edge after each rolling step.
Step 8
Once the rolled omelet is thick and formed, use a spatula to gently shape all four sides. Ensure all sides are evenly cooked and set firmly.
Step 9
Let the rolled omelet cook a little longer until it is fully cooked through. Avoid cooking over high heat, as the outside might burn before the inside is cooked. Maintaining medium-low heat is recommended.
Step 10
After letting the cooked rolled omelet cool slightly, cut it into bite-sized pieces (about 1.5-2 cm thick) and arrange them on a plate. It is best enjoyed warm, right after it’s made.