Chwinamul Rolled Omelet: A Delicious Way to Enjoy Spring Greens
Chwinamul Rolled Omelet: A Delicious Way to Enjoy Spring Greens
Chwinamul Rolled Omelet: Elevating Spring Greens with a Savory Twist
To ensure everyone in the family can enjoy the fresh taste of spring, we’ve incorporated tender chwinamul (Korean aster) into a delightful rolled omelet. This recipe is perfect for adding a nutritious and flavorful touch to any meal, making it a hit with both children and adults.
For the Seasoned Chwinamul- 200g fresh chwinamul (ensure it’s vibrant and fragrant)
- 1/2 Tbsp coarse salt (for blanching)
- 1 Tbsp soup soy sauce (for umami)
- 1 Tbsp seasoned soy sauce (for deeper flavor)
- Salt to taste (for final seasoning adjustment)
- 1 tsp sesame oil (for nutty aroma)
- 1 tsp toasted sesame seeds (for garnish and added crunch)
For the Chwinamul Rolled Omelet- Prepared seasoned chwinamul (from above)
- 3 fresh eggs
- 2 Tbsp milk (to make the egg mixture smooth)
- Pinch of salt (to season the eggs)
- Vegetable oil (for greasing the pan)
- Prepared seasoned chwinamul (from above)
- 3 fresh eggs
- 2 Tbsp milk (to make the egg mixture smooth)
- Pinch of salt (to season the eggs)
- Vegetable oil (for greasing the pan)
Cooking Instructions
Step 1
Prepare the fresh chwinamul. Begin by removing any thick, tough stems and wilted or damaged leaves. Wash the greens thoroughly under running water to remove any dirt or impurities.
Step 2
Bring a large pot of water to a rolling boil. Add the 1/2 tablespoon of coarse salt to the boiling water. Once boiling, carefully add the prepared chwinamul and blanch it briefly.
Step 3
Chwinamul can be slightly tougher than other vegetables, so it’s best to blanch it for a bit longer, around 3 minutes, to ensure tenderness. Be careful not to overcook, as this can make the texture mushy.
Step 4
Immediately transfer the blanched chwinamul to a bowl of cold water to stop the cooking process. Once cooled, gently squeeze out the excess water. Avoid squeezing too tightly, as retaining some moisture will result in a more flavorful seasoned dish.
Step 5
In a bowl, combine the lightly squeezed chwinamul with 1 tablespoon of soup soy sauce and 1 tablespoon of seasoned soy sauce. Add a pinch of salt if needed for final seasoning adjustment. Gently mix everything together. Drizzle in the sesame oil and sprinkle with toasted sesame seeds, mixing once more to distribute the nutty flavor. It’s advisable to season slightly more generously at this stage, as the flavor can mellow over time.
Step 6
Now, let’s make the rolled omelet. Heat a medium-sized non-stick pan over low heat and lightly coat with vegetable oil. Whisk the 3 eggs until well combined. Stir in the 2 tablespoons of milk and a pinch of salt to create the egg mixture. Pour about one-third of the egg mixture into the pan, spreading it thinly. Once the egg is about halfway set, carefully place the prepared chwinamul mixture in a line down the center of the pan.
Step 7
Gently roll the cooked egg over the chwinamul. Pour another portion of the egg mixture into the empty space in the pan. As this new layer of egg begins to set, roll the omelet over again to incorporate it. Repeat this process of adding egg and rolling until all the egg mixture is used and you have a thick, layered omelet. Once fully rolled, leave the omelet in the pan over low heat for another 1-2 minutes to ensure the inside is fully cooked through. You can gently shape it during this time for a neater appearance.
Step 8
Allow the rolled omelet to cool completely before slicing it into bite-sized pieces. This helps maintain its shape. (Tip: For a firmer shape, you can wrap the hot omelet in a bamboo mat or parchment paper and gently press it for a few minutes before slicing. Mine seemed a bit misshapen, perhaps due to uneven pressure!) Enjoy your delicious and fragrant Chwinamul Rolled Omelet!
