Rolled Omelet with Korean Ggubchang Gim
A Special Rolled Omelet Recipe Featuring the Aromatic Ggubchang Gim
Ggubchang gim, harvested only for a short period, gets its name because the thin seaweed sheets clump together, resembling ‘ggubchang’ (intestines). Let’s make a delicious and fluffy rolled omelet using this special gim! The fragrant notes of the gim combined with the savory taste of eggs create a delightful dish perfect for kids’ meals or as a side with drinks. The preparation is also simple, so follow along now!
Main Ingredients- 3 Fresh Eggs
- 1 Sheet of Ggubchang Gim
Seasoning & Others- 1 Pinch of Salt
- 2 tsp Water
- 1 Pinch of Salt
- 2 tsp Water
Cooking Instructions
Step 1
In a bowl, crack the 3 fresh eggs. Add 1 pinch of salt and 2 teaspoons of water. Adding water will make the omelet extra moist and tender. Whisk the eggs thoroughly with chopsticks or a whisk until the yolks and whites are well combined. Try not to whisk too vigorously to avoid excessive foam.
Step 2
Prepare the Ggubchang Gim, which has a noticeable thickness. Handle it gently to prevent it from breaking. Cut the gim into approximately 3 equal pieces to match the size of your omelet pan, making it easier to roll. Cut it to your desired size.
Step 3
Heat an omelet pan or a regular frying pan over low heat. Lightly coat the pan with oil using a paper towel, spreading it thinly across the entire surface. This prevents the egg from sticking and ensures a beautiful finish. Pour about 1/3 of the prepared egg mixture into the pan and swirl it to create a thin layer. When the edges of the egg begin to set, place one piece of the prepared Ggubchang Gim on top. Gently press the gim into the egg to help it stick, then start rolling it from the front of the pan, including the gim. The gim helps the egg layers stick together, making it easier to roll.
Step 4
After rolling the first layer, pour half of the remaining egg mixture into the empty space in the pan. Tilt the pan so the egg mixture flows naturally into the gaps. Once the egg mixture starts to set slightly, place another piece of Ggubchang Gim on top and roll it up again, just like before. Ensure the overlapping edges are pressed firmly to seal.
Step 5
Finally, pour in all the remaining egg mixture. Swirl the pan to spread it thinly. When the egg mixture is almost fully cooked, place the last piece of Ggubchang Gim on top and roll it up carefully, as done in the previous step. Once everything is rolled, turn off the heat. Cover the pan with a lid or leave it as is for about 1-2 minutes to let it steam. This steaming process helps the omelet cook evenly throughout and adds extra moisture.
Step 6
Once the rolled omelet is made, it’s crucial to let it cool slightly in the pan before slicing. Slicing it too soon might cause the gim to peek out or the shape to become messy. Let it rest for about 5 minutes, then slice it into bite-sized pieces (about 1.5-2 cm thick) and arrange them on a plate. If you couldn’t wait and sliced it immediately, don’t worry if the gim peeks out a bit! Even if the appearance isn’t perfect, the taste will be absolutely delicious. Enjoy!
