Aromatic Korean Wild Chive Rolled Omelet (Dallae Gyeranmari)
Aromatic Korean Wild Chive Rolled Omelet (Dallae Gyeranmari)
Spring Aroma Delight! Foolproof Dallae Omelet Recipe
Experience the fragrant essence of spring with this foolproof Dallae (Korean wild chive) rolled omelet. As spring flowers begin to bloom, bring the refreshing scent of the season right to your dining table with this simple yet delightful dish.
Ingredients- 3 large eggs
- 1 bunch Korean wild chives (Dallae), about 50g
- Pinch of salt (for seasoning the egg mixture)
- A little cooking oil or soybean oil (for frying)
Cooking Instructions
Step 1
Begin by thoroughly washing the dallae to remove any soil. Rinse them several times under running water. Once drained, finely chop the dallae into pieces about 0.5cm long. Avoid chopping too coarsely, as this can affect the texture. In a bowl, crack the 3 large eggs. Add a pinch of salt to season the egg mixture. Whisk the eggs gently with chopsticks or a whisk until the yolks and whites are well combined. Try not to create too much foam for a smoother omelet.
Step 2
Add the finely chopped dallae to the whisked egg mixture. Gently mix them together, ensuring the chives are evenly distributed throughout the eggs. Allowing the mixture to sit for a moment will help the dallae’s fragrance infuse into the eggs.
Step 3
Now, it’s time to cook the rolled omelet. Heat a non-stick frying pan over medium-low heat and lightly coat it with a thin layer of cooking oil or soybean oil. Pour about one-third of the dallae and egg mixture into the heated pan. Tilt the pan to spread the mixture into a thin layer. As the egg begins to set, carefully start rolling it from one side. Getting the initial roll right helps shape the omelet. Once about one-third of the egg is cooked, gently push the rolled portion to one side of the pan. Add a little more oil to the empty part of the pan and pour in another third of the egg mixture. Repeat this process one more time, pouring the remaining egg mixture in two more stages and rolling each time to create the layered omelet.
Step 4
After all the egg mixture has been added and rolled, continue to cook over low heat, turning the omelet gently to ensure all sides are evenly golden brown and cooked through. It’s important to cook it thoroughly so the inside is set. Once cooked, remove the rolled omelet from the pan and let it cool slightly on a cutting board. Letting it cool a bit before slicing will prevent it from breaking apart. Slice it into your desired serving sizes. While it’s delicious served warm, letting it cool completely will make it firmer and easier to slice neatly. Enjoy your delicious Dallae Gyeranmari!
