Tteokgalbi and Cashew Nut Rolled Omelet
Nutrient-Rich! The Fantastic Combination of Tteokgalbi and Savory Cashews, Tteokgalbi and Cashew Nut Rolled Omelet
Introducing a special rolled omelet featuring tender egg crepes filled with chewy tteokgalbi (Korean grilled short rib patties) and crunchy cashews! The flavor reminiscent of finely ground tteokgalbi, combined with the nuttiness of cashews, creates a taste that everyone from children to adults will adore. It’s packed with nutrients, making it a perfect side dish for lunchboxes or a sophisticated addition to your table for special occasions. My daughter absolutely loved it, which made me very proud! Enjoy this hearty meal or a wonderful side dish.
Main Ingredients- 3 eggs
- 1 teacup tteokgalbi (finely mashed)
- 2 Tbsp cashews
Seasoning & Others- 0.5 tsp salt
- Cooking oil, as needed
- 0.5 tsp salt
- Cooking oil, as needed
Cooking Instructions
Step 1
First, crack 3 eggs into a bowl. Whisk them thoroughly to break down the chalaza (egg white strings) and create a smooth egg mixture. For an even finer texture, you can strain the mixture through a sieve. Stir in 0.5 tsp of salt until well combined to season the eggs.
Step 2
Gently heat a frying pan over medium-low heat. Lightly coat the entire pan with cooking oil using a kitchen towel or brush. This prevents the egg from sticking and ensures even cooking. Pour in one ladleful of the seasoned egg mixture and spread it thinly. Cook over very low heat until the top surface of the egg is slightly set and firm to the touch (‘kkodok-kkodok’). Do not flip! When the edges begin to lift naturally, gently lift the cooked egg crepe with chopsticks and place it onto a bamboo mat.
Step 3
It’s important to place the fillings while the top surface of the egg crepe is still moist so they adhere well. Spread the mashed tteokgalbi evenly over the egg crepe. Ensure the tteokgalbi layer isn’t too thick, as this will make rolling easier. Arrange the cashews in a single line on top of the tteokgalbi. Tip: If you use pre-cooked tteokgalbi, the filling might slide out when rolling. Using raw, thinly spread tteokgalbi helps maintain a firm, round shape when cooked in the microwave.
Step 4
Using the bamboo mat, carefully roll the egg crepe tightly from one end, ensuring the fillings don’t spill out. Avoid rolling too tightly at first, as the egg might tear. Gently start the roll and then gradually increase the pressure to create a firm roll.
Step 5
Once the rolled omelet is secured with the bamboo mat, hold both ends and press firmly inward to shape it. This pressing action helps the fillings and the egg crepe adhere together, creating a neat and compact roll.
Step 6
Secure the rolled omelet with rubber bands at both ends to maintain its shape. Place the prepared rolled omelet in a microwave-safe dish and microwave for about 2 minutes and 30 seconds. Adjust the cooking time based on your microwave’s power. The tteokgalbi will cook through, and the omelet will become firm and slightly springy. Caution: Overcooking can lead to a dry texture, so be mindful of the time.
Step 7
Remove the rolled omelet from the microwave and slice it into bite-sized pieces, similar to how you would slice a kimbap roll. If any cashews happen to fall out, don’t worry – you can simply tuck them back in. For clean cuts, lightly dampen your knife with water between slices to prevent sticking.
Step 8
Finally, heat a frying pan over low heat. Place the sliced rolled omelet onto the pan, cut-side down, and lightly pan-fry both sides until golden brown. This step helps to evaporate any remaining moisture, making the omelet chewier and more flavorful. Even after microwaving, a brief pan-fry enhances the texture and taste of the outer layer.
