Spicy and Crunchy Rolled Omelet with Korean Chili Peppers and Perilla Leaves
A Delicious Recipe for a Spicy and Crunchy Rolled Omelet!
I made a rolled omelet with Cheongyang chili peppers for a crisp, spicy flavor! This is amazing as a real drinking snack and also great as a simple dinner side dish. ~.~
Ingredients- 7 large eggs
- 2 Tbsp milk
- A pinch of black pepper
- 1 Tbsp seasoned salt (or to taste)
- 2 Cheongyang chili peppers
- 1/2 bunch perilla leaves
- 1/2 medium onion
- 1/2 pack enoki mushrooms
- 1/3 medium carrot
Cooking Instructions
Step 1
First, crack 7 eggs into a clean bowl. Whisk them together to create the egg mixture.
Step 2
Trim the base of the 1/2 pack of enoki mushrooms and separate the strands. Slice them into bite-sized pieces. These will add a nice chewy texture.
Step 3
Peel and wash the 1/2 medium onion. Slice it thinly or finely chop it. For a satisfying crunch, aim for pieces that are not too fine, so you can still feel them when you bite.
Step 4
For the 1/3 medium carrot, wash and peel it. Then, cut it in half lengthwise before finely mincing it. The carrot will add sweetness and a vibrant color.
Step 5
Cut the 2 Cheongyang chili peppers in half lengthwise. To control the spice level, you can remove the seeds by scraping them out with a spoon. If you like it spicier, you can leave some seeds in.
Step 6
Finely mince the seeded Cheongyang chili peppers. Their spicy aroma will start to emerge. While you can also slice them, mincing integrates them better into the omelet.
Step 7
Wash the perilla leaves thoroughly and pat them dry. Finely chop them to preserve their fresh, aromatic flavor. The unique scent of perilla leaves will add a special touch to the rolled omelet.
Step 8
Now, add all the prepared vegetables (enoki mushrooms, onion, carrot, Cheongyang chili peppers, and perilla leaves) to the bowl with the egg mixture. Stir everything together so the vegetables are evenly distributed.
Step 9
Add 2 tablespoons of milk to the egg mixture. Milk is a secret ingredient that makes the rolled omelet extra soft and moist.
Step 10
Add a pinch of black pepper. Pepper helps to remove any eggy smell and enhances the overall flavor profile.
Step 11
Add 1 tablespoon of seasoned salt to season the mixture. Seasoned salt adds a savory depth. Be cautious with the amount, as it can be salty; start with half a tablespoon if you prefer a milder taste, and adjust later after tasting. It’s important to get the seasoning just right!
Step 12
If you want a slightly fried and crispy texture for your rolled omelet, add a generous amount of canola oil to your non-stick pan. Heat the pan over medium-high heat initially. Once the pan is hot, reduce the heat to medium-low before pouring in the egg mixture to prevent burning.
Step 13
Pour about one-third of the egg mixture into the heated pan. As the edges begin to set, carefully start rolling the omelet from one side. Once rolled, push it to one side of the pan, pour in another portion of the egg mixture, and continue rolling as it cooks. Repeating this process allows you to create a thick, evenly cooked rolled omelet.
Step 14
Once the rolled omelet is fully cooked, carefully remove it from the pan. Use a spatula to gently press the omelet to shape it nicely. Then, use a sharp knife to slice it into your desired bite-sized pieces. Thicker slices look particularly appetizing.
Step 15
And there you have it – your super simple, spicy, and crunchy rolled omelet with Cheongyang chili peppers and perilla leaves! I made this quickly when a friend visited, so it wasn’t perfectly pretty, but the taste was absolutely amazing! It was a huge hit. This easy yet special rolled omelet is definitely worth making!
