Colorful Vegetable Rolled Omelet (Gyeranmari)
Colorful Vegetable Rolled Omelet (Gyeranmari)
The Ultimate Lunchbox Side Dish: Vegetable Rolled Omelet Recipe!
Here’s a recipe for a delightful vegetable rolled omelet, loved by everyone. For those who might be new to making it, it can seem a bit tricky. We’ll guide you through making a delicious and visually appealing gyeranmari that’s perfect for any meal!
Main Ingredients- 4 large eggs (enough for about 2 servings)
- A small amount of green onion (white parts preferred)
- 1/4 medium onion
- 1/4 medium carrot
- A little cooking oil
Seasoning- 3 pinches of salt (or 1/2 teaspoon mirin)
- A pinch of black pepper (optional)
- 3 pinches of salt (or 1/2 teaspoon mirin)
- A pinch of black pepper (optional)
Cooking Instructions
Step 1
First, prepare the vegetables for the omelet. Finely mince the white parts of the green onion, onion, and carrot as small as possible. Finely chopped vegetables will mix better with the eggs and create a prettier appearance. (Tip: You can also use bell peppers or other favorite vegetables instead of carrots!)
Step 2
Crack the 4 eggs into a clean bowl. Add all the prepared minced vegetables to the eggs. Whisk thoroughly with a whisk to ensure the yolks and whites are well combined and the vegetables are evenly distributed. Proper mixing helps achieve vibrant colors and a pleasant texture.
Step 3
Season the egg mixture with 3 pinches of salt (or 1/2 teaspoon of mirin). You can add a pinch of black pepper to taste. Even with just salt, eggs have a naturally delicious, savory flavor. (Tip: Adding mirin can help eliminate any eggy smell.)
Step 4
Heat a non-stick frying pan over medium-low heat. Add enough cooking oil to thinly coat the entire bottom of the pan. Adjust the amount of oil carefully; too little can cause sticking, while too much can make the omelet greasy.
Step 5
Once the pan is adequately heated, pour in one ladleful of the egg mixture and spread it thinly across the pan. Keep the heat on low, and before the top of the egg mixture is completely set (while it’s still moist), carefully start rolling it from one end using a spatula or wooden chopsticks. (Tip: Using a special rectangular pan for rolled omelets makes shaping much easier. If you don’t have one, a regular round frying pan works perfectly well.)
Step 6
Once the first roll is complete, slide it to one side of the pan. Pour another ladleful of egg mixture into the empty space. When the surface is slightly set, lift the rolled portion and roll it over the new layer. Repeat this process, pouring and rolling, until all the egg mixture is used. Rolling while the surface is still moist ensures a tender and delicious omelet. (You can typically make 2-3 layers with 4 eggs for a nice thick omelet.)
Step 7
It’s important to cook the omelet until it’s golden brown without burning. Keep an eye on the heat to prevent scorching.
Step 8
Before slicing, let the rolled omelet cool sufficiently. This allows it to set properly, making it easier to slice neatly and beautifully without crumbling. Patience is key for a clean cut!
