Myeongran (Pollock Roe) Rolled Omelet: A Delightful Burst of Flavor
A Rolled Omelet Filled with Myeongran: The Bursting Texture is Exquisite ⓦ Thank You Farmers
I hope the warm and vibrant spirit of spring can melt away the gloom of the novel coronavirus and open up new paths. The wind started blowing and it began to get cold last night, and today the temperature dropped a bit, but it’s expected to warm up again in the afternoon.
Ingredients- 5 large eggs
- 1 strand of myeongran (pollock roe)
- A small amount of green onion or leek (finely chopped)
- 1 Tbsp Cheongju (rice wine) or Mirin
Cooking Instructions
Step 1
The ingredients are simple, aren’t they? Let’s get started!
Step 2
In a bowl, crack 5 large eggs and whisk them thoroughly until well combined. Add 1 tablespoon of Cheongju (rice wine) or Mirin to the beaten eggs to eliminate any eggy smell. Since we’ll be adding the flavorful myeongran, no extra salt is needed.
Step 3
Finely chop the green onion (or leek) and add it to the beaten egg mixture. Mix well to distribute the green onions evenly.
Step 4
Heat a non-stick pan over medium-low heat. Add a little cooking oil, then wipe the pan evenly with a paper towel. This helps prevent sticking and ensures a smooth texture. Pour a thin layer of the egg mixture into the heated pan. Cut the myeongran strand in half and place it on top of the partially cooked egg layer. As the omelet starts to cook, gently push the cooked egg towards one side of the pan with a spatula or chopsticks. Tilt the pan to allow the uncooked egg mixture to flow into the empty space. Continue pouring and rolling the egg mixture layer by layer, incorporating the myeongran as you roll. The myeongran will be nestled beautifully inside the omelet.
Step 5
Here’s a tip for making your rolled omelet look beautiful: let it cool slightly before slicing. If you try to slice it while it’s piping hot, the layers might separate or the shape could get distorted. Once it’s slightly cooled, slice it gently with a sharp knife for clean, appealing cuts.
Step 6
Arrange the beautifully sliced myeongran rolled omelet on a serving plate. Your delicious dish is now complete!
Step 7
Instead of the usual square shape, I tried rolling it into a triangular shape, like a triangle kimbap! This unique shape makes the rolled omelet look even more special and fun!
Step 8
It’s not difficult to make a soft, savory, and pretty rolled omelet. Enjoy this delightful dish!
