Gyeran Mari (Rolled Omelet)
Carrot and onion are diced and used in Gyeran Mari (Rolled Omelet) wrapped egg recipe. You can quickly prepare this well-liked side dish, which is great for a lunchbox. Gyeran mari, which means literally “egg roll,” is a rolled omelet made in the Korean way. It’s frequently offered as a side dish for meals other than breakfast, and it’s incredibly well-liked as a lunchbox food.
Tex Mex Roasted Chickpeas
These Korean egg rolls are now sold by vendors who wrap up enormous gyeran mari with several eggs into a popular street dish. Watching it is very impressive. For me, this recipe for Korean egg rolls is another delectable side dish that I can prepare right before the meal.
- 3 to 4 large eggs
- 1 tablespoons chopped scallion
- 1 tablespoons chopped carrot
- Salt to taste
- Pinch black pepper
- vegetable oil for frying
- Scallion and carrot should be chopped finely.
- In a bowl, beat the eggs using a spoon, a fork, or a pair of chopsticks until the yolks and whites are thoroughly combined and there are no white strings left. Add pepper and salt and stir.
- The chopped vegetables now added.
- Use a napkin or paper towel to spread a teaspoon of vegetable oil evenly throughout a medium non-stick pan. Heat the pan over medium-low heat until your palm feels warm when it placed two to three inches above the bottom of the pan.
- Half of the egg mixture should go in the pan. To cover the pan, swirl it around. Cook it till the top sets up but still wet.
Korean Street Toast (Gilgeori Toast)
- Lift the egg’s 1/2-inch end with a spatula, then fold it over to the other side. If the bottom is browning, lower the heat or raise the pan above the heat source for a short period of time.
- Fold the portion that previously lifted. Make space on the round end of the egg by pulling it to the rolled side. Spread to cover the empty space, then add half of the remaining egg.
- Lift the previously folded portion and refold it when the egg addition has set. Make a 2-inch egg log by rolling the remaining eggs into a log and pulling them to the rolled side.
- Take out of the pan and allow it to cool for around five minutes. Cut the egg into uniform, thick chunks.
Simply increase the quantities of the other ingredients in proportion to the number of eggs you use.
Gyeran mari can kept in the refrigerator for two to three days. You can either microwave it to reheat it or simply eat it cold.