Fusion Rolled Omelet with Holiday Namul
How to Make Delicious Rolled Omelet Using Leftover Namul
I made a special rolled omelet using the delicious leftover namul (seasoned vegetables) from the holidays. This fusion omelet, with its soft exterior and fragrant namul filling, is a delightful dish that both children and adults will surely enjoy.
Main Ingredients
- 5 fresh eggs
- Leftover seasoned spinach (Sigeumchi Namul) from holiday
- Leftover seasoned balloon flower root (Doraji Namul) from holiday
- Leftover seasoned fernbrake (Gosari Namul) from holiday
- A little cooking oil (for greasing the pan)
Seasoning for Egg Mixture
- A pinch of salt (adjust to taste)
- 2 Tbsp Mirin or cooking wine (to remove egg smell and enhance flavor)
- A pinch of salt (adjust to taste)
- 2 Tbsp Mirin or cooking wine (to remove egg smell and enhance flavor)
Cooking Instructions
Step 1
Crack 5 eggs into a bowl. Add 2 tablespoons of Mirin, which helps remove any eggy smell and adds a subtle sweetness. Whisk thoroughly with a fork or whisk until the yolks and whites are well combined and slightly frothy.
Step 2
Strain the egg mixture through a fine-mesh sieve. This step removes any stringy bits of egg white or chalaza, resulting in a much smoother and more delicate rolled omelet.
Step 3
Finely chop the leftover holiday namul (spinach, balloon flower root, fernbrake, etc.) that have been stored in the refrigerator. Lightly oil a frying pan and sauté the chopped namul over medium-low heat for about 1-2 minutes. This helps evaporate excess moisture and enhances their flavor.
Step 4
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Swirl the oil to coat the entire pan. Once hot, pour out most of the oil and wipe the pan with a paper towel to create a thin, even layer of oil.
Step 5
Reduce the heat to very low. Maintaining a low heat is crucial to ensure the egg cooks through without burning. Lightly grease the pan again with a paper towel dipped in oil to prevent sticking.
Step 6
While the pan is on low heat, pour a thin layer of the whisked egg mixture into the pan. Let it cook until the edges just begin to set.
Step 7
Before the egg layer is fully cooked, quickly spread the sautéed namul evenly over the egg. It’s important to place the namul onto the unset egg so it adheres well.
Step 8
Using a spatula or chopsticks, carefully start rolling the egg from one side towards the other, incorporating the namul inside. Roll it tightly so the namul filling doesn’t spill out. Continue cooking until fully rolled and cooked through. Your delicious Namul Rolled Omelet is now complete!
