Colorful Vegetable Rolled Omelet (Gyeranmari)
Easy and Fluffy Vegetable Rolled Omelet Recipe for Beginners
A perfect side dish for dinner, this vegetable rolled omelet (Gyeranmari) is not only visually appealing with its colorful ingredients but also incredibly delicious. Dip it in ketchup for a delightful treat that both kids and adults will love. (tsp: teaspoon)
Ingredients- 4 large eggs (approx. 236g)
- 11g scallions (green onions)
- 22g carrot
- 1 red chili pepper (approx. 7g)
- 0.4 tsp granulated sugar
- 0.4 tsp salt
- 1 tsp sesame oil
- A little grapeseed oil
- Ketchup (to taste)
Cooking Instructions
Step 1
First, prepare the vegetables for your rolled omelet. Wash the red chili pepper, scallions, and carrot thoroughly, then finely mince each one. The finer the vegetables are chopped, the easier it will be to roll the omelet and the better the texture will be.
Step 2
Gently crack 4 fresh large eggs into a bowl. Using fresh eggs is the first step to making a delicious rolled omelet free from any unpleasant smell.
Step 3
Add 0.4 tsp of salt to the egg mixture to season the rolled omelet. Precise measurement ensures a consistent taste.
Step 4
For a softer and moister rolled omelet, add 0.4 tsp of granulated sugar. Sugar helps tenderize the egg proteins, creating a melt-in-your-mouth texture.
Step 5
To eliminate the eggy smell and add a nutty aroma, stir in 1 tsp of sesame oil. Sesame oil not only enhances the flavor but also effectively neutralizes any unpleasant egg odor, making it enjoyable for everyone.
Step 6
Using a spoon, stir the egg mixture thoroughly, ensuring the salt and sugar dissolve completely. Try not to create too much foam, as this helps in creating a beautiful rolled omelet. Stir all the way to the bottom of the bowl.
Step 7
Add the finely minced scallions, carrot, and red chili pepper to the egg mixture. Gently mix with a spoon until the vegetables are evenly distributed throughout the egg. Even distribution of vegetables will result in a beautifully patterned omelet.
Step 8
Now, let’s heat the pan. Lightly coat a non-stick frying pan with grapeseed oil. Set the heat to medium-low and preheat the pan until it’s warm, not too hot. If the pan is too hot, the egg will cook too quickly and burn.
Step 9
Pour the prepared egg mixture into the warmed pan, using about 60% of the mixture for the first layer. Use a spoon to spread the egg mixture thinly and evenly across the entire surface of the pan. Spreading it thinly is key to successful rolling.
Step 10
Once the edges of the egg mixture start to cook, gently lift one edge with your spoon and begin to roll it up tightly towards the other side. Start rolling from one end to the other. It’s best to start with a small roll initially for a neater final shape.
Step 11
After rolling the first section, push the rolled omelet to one end of the pan. Pour more egg mixture into the empty space and spread it evenly with the spoon. Ensure a little bit of the new egg mixture coats the bottom of the already rolled omelet to help it stick together. Then, continue rolling.
Step 12
Repeat the process of pouring egg mixture and rolling until all the egg mixture is used up. By overlapping each layer as you roll, you’ll create a thick and appealing rolled omelet.
Step 13
Once fully rolled, the omelet might have an uneven shape. Use two spoons to gently press and shape the outside of the rolled omelet, making it rounder and neater.
Step 14
With the shape somewhat refined, cook the rolled omelet over medium-low heat for a short time on each side until it’s lightly golden brown. This step gives it a slightly crisp exterior while keeping the inside moist and delicious.
Step 15
Let the finished rolled omelet cool slightly, then place it on a cutting board. Slice it into 1 to 1.2 cm thick pieces and arrange them on a plate. This simple yet nutritious vegetable rolled omelet recipe is now complete! Serve with ketchup or mayonnaise for an extra treat.
