Elegant Scallion Rolled Omelet
Elegant Scallion Rolled Omelet
A Rolled Omelet Prettier Than Flowers! Try Adding Scallions to Your Egg Rolls
Today, I’m sharing a special rolled omelet recipe featuring scallions that create an amazing texture.
Ingredients- 6 large eggs
- 3 imitation crab sticks (surimi)
- 2 sheets of dried seaweed (gim/nori)
- 2 white parts of scallions
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Cooking Instructions
Step 1
First, prepare the Korean chili peppers (gwan-gochu). Trim off the stems and wash them thoroughly. If they are out of season or you prefer less spiciness, you can omit them. However, a slight spicy kick adds a wonderful depth to the omelet.
Step 2
Next, let’s prepare the scallions. Use only the white parts of the thoroughly washed scallions. You can save the green tops for other dishes.
Step 3
Carefully slice the white part of the scallion lengthwise down the middle. Then, gently pull out the soft inner leaves from the center. Don’t discard these inner leaves; we’ll use them in the rolled omelet.
Step 4
This will create a hollow space in the center of the scallion, similar to bamboo.
Step 5
Shred the imitation crab sticks by hand. Shredding them along the grain provides a better texture than slicing them.
Step 6
Now, carefully stuff the shredded imitation crab sticks into the hollow space of the prepared scallions.
Step 7
Place 2 of the Korean chili peppers on top of the imitation crab sticks inside the scallions.
Step 8
Fill the remaining space in the scallion with the soft inner leaves that you set aside earlier. This completes the filling for our special omelet.
Step 9
In a bowl, crack 6 large eggs. Add 1/2 teaspoon of salt and a pinch of black pepper to season. Whisk the eggs thoroughly until well combined and a smooth egg mixture is formed.
Step 10
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-low heat. Swirl the oil to coat the pan evenly. Pour in the whisked egg mixture.
Step 11
It’s crucial to cook over low heat to prevent the outside from burning while the inside remains undercooked. Once the edges of the egg begin to set, carefully lay a sheet of dried seaweed (gim/nori) over the cooked egg layer. Gently press it down so it adheres.
Step 12
Immediately after placing the seaweed, carefully lay the prepared scallion filling (with crab sticks and chili peppers) lengthwise onto the cooked egg layer, following the shape of the egg.
Step 13
Just like making a regular rolled omelet, slowly and gently roll it up from one end. Continue cooking over low heat to ensure the scallions and crab sticks inside are fully cooked and the omelet is soft.
Step 14
Once all sides are golden brown and cooked through, carefully transfer the rolled omelet to a plate. Let it cool for about 20 minutes before slicing. Slicing it while too hot can cause it to fall apart or crumble.
Step 15
Voila! Your beautiful and delicious Scallion Rolled Omelet is ready. It’s a rolled omelet with a completely different and satisfying taste compared to the ordinary kind. Be sure to try it! For a more visual guide and detailed instructions, please refer to the video.
