Chewy and Aromatic Seaweed Rolled Omelet
Chewy and Aromatic Seaweed Rolled Omelet
How to Make a Delicious Seaweed Rolled Omelet
Today, I’m excited to share a special dish using frozen sea tangle (maesaengi) that my husband stocked up on when it was in season. I decided to make a Maesaengi Rolled Omelet with it! I remember seeing this unique recipe on a show called ‘Altoran’ and thought it was intriguing. Making it myself brought back that memory, and the result was fantastic!
Ingredients- 5 large eggs
- 75g frozen sea tangle (maesaengi)
- 25g finely chopped onion
- 25g finely chopped carrot
- 2 pinches of salt
- Cooking oil, for cooking
Cooking Instructions
Step 1
First, prepare the frozen sea tangle. Gently rinse it in lightly salted water. This helps remove any earthy taste from the sea tangle, ensuring a clean flavor.
Step 2
After rinsing, thoroughly drain the sea tangle by pressing out excess water. Then, finely chop it both lengthwise and widthwise. Chopping it finely ensures it mixes well with the egg mixture and results in a smoother texture when cooked.
Step 3
Finely mince 25g of onion. Finely dicing the vegetables makes the rolled omelet more tender and enjoyable, especially for children.
Step 4
Likewise, finely mince 25g of carrot. The colorful bits of carrot add an appealing visual element to the dish.
Step 5
In a clean bowl, whisk the 5 eggs until smooth. Add the 75g of finely chopped sea tangle to the beaten eggs and mix well, ensuring the sea tangle is evenly distributed throughout the egg mixture without clumps.
Step 6
Now, add the 25g of minced carrot and 25g of minced onion to the bowl and mix everything together. Season with 2 pinches of salt, then stir to combine. Your Maesaengi Rolled Omelet batter is now ready!
Step 7
Prepare your frying pan for cooking. Add about 1 tablespoon of cooking oil to the pan. Use a paper towel to spread a thin, even layer of oil across the entire surface. This prevents the egg from sticking and ensures a smooth cook.
Step 8
Once the pan is moderately heated, pour in half (1/2) of the Maesaengi egg mixture. Tilt the pan to spread the mixture thinly and evenly.
Step 9
When the bottom layer is set and the surface begins to firm up, carefully roll it up. Cooking over medium-low heat rather than high heat is key to preventing burning and ensuring the omelet cooks through evenly.
Step 10
Roll about three-quarters (3/4) of the omelet and push it towards the front of the pan. Add another tablespoon of cooking oil to the empty space, wipe it with a paper towel, and then pour in one-third (1/3) of the remaining egg mixture, allowing it to connect with the already rolled part. Finally, pour in the last third (1/3) of the egg mixture to complete the rolled omelet in one go.
Step 11
Once the rolled omelet is fully cooked, use a spatula to carefully stand it on its sides and cook until golden brown. This ensures all sides are evenly cooked and delicious.
Step 12
Finally, slice the finished Maesaengi Rolled Omelet into thick pieces, about 1 cm thick. Enjoy this special rolled omelet, marveling at the delightful combination of chewy sea tangle and tender egg!
