Savory Crab Stick & Bulgogi Rolled Omelet: The Ultimate Rice Companion Side Dish
A Hearty Breakfast Option for Any Weather! Recipe for a Nutritious Rolled Omelet with Crab Stick and Bulgogi
A true ‘fridge-clearing’ recipe using ingredients you already have! This delightful rolled omelet, packed with savory crab sticks, sweet bulgogi, and crunchy carrots, is a crowd-pleasing side dish that perfectly complements rice. It’s simple yet satisfying, making it an ideal meal or lunchbox addition.
Crab Stick Rolled Omelet Ingredients- 3 fresh eggs
- 2 sticks of imitation crab meat (shredded or chopped)
- A little cooked carrot (finely diced)
- 0.5 tsp salt (for balanced seasoning)
Bulgogi Rolled Omelet Ingredients- 3 fresh eggs
- 2 Tbsp minced beef bulgogi
- A little cooked carrot (finely diced)
- A little enoki mushroom (trim ends and thinly slice)
- 3 fresh eggs
- 2 Tbsp minced beef bulgogi
- A little cooked carrot (finely diced)
- A little enoki mushroom (trim ends and thinly slice)
Cooking Instructions
Step 1
Here’s a ‘fridge-clearing’ idea that everyone will love! Prepare a simple yet delicious and satisfying breakfast with this easy recipe. It’s sure to bring you energy, no matter the weather.
Step 2
For the first rolled omelet, crack 3 fresh eggs into a bowl. Add the cooked carrot and 2 sticks of imitation crab meat. The natural sweetness and saltiness of the crab stick mean you might not need much extra seasoning, but a splash of mirin (rice wine) can enhance the flavor and eliminate any eggy smell. Whisk everything together until well combined.
Step 3
Heat a lightly oiled pan over medium heat. Pour the egg mixture into the pan, spreading it thinly and as wide as possible. Cook gently until the egg is mostly set but still slightly moist on top.
Step 4
When about two-thirds of the egg mixture is cooked (the surface is still a bit wet but the bottom is set), carefully start rolling it up. You can tilt the pan to help shape it like a rolled cake.
Step 5
Gently push the rolled omelet to one side of the pan. Pour the remaining egg mixture into the empty space, allowing it to flow underneath the rolled portion. Repeat the process of rolling and adding more egg mixture until you achieve your desired thickness. Let the finished omelet cool slightly. Tip: You can slice these thick omelets lengthwise and use them as a filling for kimbap (seaweed rice rolls) for a delicious egg kimbap. Highly recommended!
Step 6
For the bulgogi rolled omelet, the minced beef bulgogi can be mixed directly into the egg mixture without pre-cooking. If you are using regular bulgogi meat, simply snip it into small pieces with scissors before adding it to the egg mixture.
Step 7
To ensure clean cuts, let the warm rolled omelet cool on parchment paper or a paper towel before slicing. It shouldn’t be too hot. By the time you’ve finished tidying up, it should be perfectly cooled for slicing into neat portions.
Step 8
Enjoy this colorful and visually appealing crab stick and bulgogi rolled omelet with a bowl of warm rice. This delicious dish alone is enough for a satisfying meal, making other side dishes unnecessary. In our household, we make it 2-3 times a week because everyone, from kids to adults, loves it so much and never gets tired of it.
Step 9
This rolled omelet, generously filled with crab stick and bulgogi, is a versatile dish perfect for children’s lunchboxes, special brunches, or even a simple late-night snack. Recently, my daughter took this omelet, along with some stir-fried anchovies and seaweed, in her lunchbox to the park with a friend. She couldn’t stay home with such beautiful weather! I hope a warm and vibrant spring has arrived in your homes too. Have a healthy and wonderful day!
