Perfectly Thin and Golden Egg Crepes (Dalgyal Jijun)
Perfectly Thin and Golden Egg Crepes (Dalgyal Jijun)
Easy and Delicious Korean Egg Crepe Recipe
A versatile ingredient that complements any dish, egg crepes (Dalgyal Jijun)! This recipe will guide you through making thin, evenly cooked egg crepes at home, perfect as a side dish for kids, a topping for bibimbap, or for use in fusion cuisine. Enjoy creating a richer and more elegant meal with these homemade crepes!
Main Ingredients- 4 fresh eggs
- Vegetable oil, as needed (for greasing the pan)
- 0.2 Tbsp fine salt
Cooking Instructions
Step 1
Crack 4 fresh eggs into a wide cup or bowl. Add 0.2 Tbsp of fine salt to season the eggs and enhance their flavor, also helping to reduce any eggy smell.
Step 2
Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined. Whisk gently to avoid creating too many air bubbles, which is key to achieving thin and delicate crepes.
Step 3
Heat a non-stick pan over medium-low heat. Add a moderate amount of vegetable oil and swirl it around to lightly coat the entire surface of the pan. This prevents the egg mixture from sticking and ensures even cooking.
Step 4
Once the pan is hot, pour in the egg mixture gradually rather than all at once. Tilt the pan gently to spread the egg mixture as thinly and evenly as possible. The thinner the crepe, the prettier and more tender it will be when rolled.
Step 5
Cook slowly over medium-low heat. Cooking on high heat can cause the egg to burn quickly, so gentle, slow cooking will result in evenly golden and beautifully colored crepes.
Step 6
When the surface of the crepe is fully set and no liquid egg remains, carefully slide it off the pan using a spatula onto a clean cutting board. Be gentle, as it might break if handled while too hot.
Step 7
Lightly re-grease the pan with oil and repeat the process with the remaining egg mixture, pouring it thinly and evenly. Continue this until all the egg mixture is used, creating layers of delicious egg crepes.
Step 8
Before slicing, let the cooked egg crepes cool slightly on a rolling mat or cutting board. If they cool completely, they might become brittle. Once they are warm to the touch, start from one end and roll them up tightly and evenly, like a sushi roll.
Step 9
Using a sharp knife, slice the rolled egg crepes into thin pieces. Slices of about 0.3-0.5 cm thickness will look best and have a pleasant texture.
Step 10
Arrange the sliced egg crepes neatly on a plate. Your beautiful and appetizing egg crepes are now ready! Presented like this, they add a vibrant touch to any dish.
