Generous Vegetable Rolled Omelet (Wang Dalgyal Mari)
Packed with Nutrients! ‘Wang Dalgyal Mari’ Recipe Made with Plenty of Vegetables
There’s nothing quite like a rolled omelet for using up leftover vegetables in the fridge! It’s also perfect for picky eaters who don’t like vegetables. This ‘Wang Dalgyal Mari’ (King Rolled Omelet) is visually appealing and incredibly delicious, making for a hearty and satisfying meal.
Main Ingredients
- 6 fresh eggs
- 15 cm white part of a green onion
- 8 cm zucchini
- 1/4 medium onion
- 3 pinches of fine salt
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for the rolled omelet. It’s quick and easy to get everything ready.
Step 2
In a large bowl, crack the 6 fresh eggs. Add the prepared toasted sesame seeds, 1 teaspoon of sugar, 3 pinches of salt, and 1 teaspoon of fragrant sesame oil. Whisk well with chopsticks or a whisk until the egg whites and yolks are thoroughly combined. The sugar enhances the eggy flavor, while the sesame oil adds a nutty aroma, making it even more delicious.
Step 3
Now, let’s prepare the vegetables. For the zucchini, you can remove the seeds or use it with the peel on. Finely mince it with a knife. Also, finely mince about 1/4 of a medium onion. Mincing the vegetables into small pieces will ensure they spread evenly within the omelet and have a tender texture when cooked.
Step 4
Finely chop the green onion. If you chop it too coarsely, it might not have the best texture when cooked, so it’s recommended to chop it finely after slicing it. Add the minced onion, zucchini, and green onion to the egg mixture and stir to combine evenly. The colorful mix will look appetizing.
Step 5
Heat a non-stick pan over medium heat and add a little cooking oil. Wipe the pan with a paper towel to spread a thin layer of oil. Pour in about a ladleful of the egg mixture and spread it thinly. Once the bottom starts to set, carefully roll it up. Gently push the rolled omelet to the side of the pan, and pour in another ladleful of egg mixture. Repeat this process, layering and rolling, to create a thick ‘Wang Dalgyal Mari.’ Maintaining medium heat is crucial; too high heat can burn the egg or leave the inside undercooked.
Step 6
Once the rolled omelet has reached a good thickness, reduce the heat to low. Rotate the pan to ensure all sides of the omelet are evenly cooked. Pay special attention to the edges, pressing them gently to create a neat shape. Since eggs are easier to shape while warm, you can gently press and adjust the shape (square or your desired form) on the pan while it’s still hot for a more polished look.
Step 7
Transfer the well-cooked ‘Wang Dalgyal Mari’ to a cutting board and let it cool slightly. Cutting it while it’s too hot might cause the shape to fall apart. Once it has cooled a bit, slice it diagonally to create wide, appealing pieces. Wow! This ‘King Rolled Omelet’ with its impressive cross-section is sure to be a hit with both kids and adults. Enjoy your delicious meal!
