Crispy Seaweed Rolled Omelet: A Perfect Side Dish!
Crispy Seaweed Rolled Omelet: A Perfect Side Dish!
A Delicious Rolled Omelet with the Savory Flavor of Seaweed
Need a simple yet delicious side dish for your meal in a busy day? With just eggs and seasoned seaweed from your pantry, you can create a delightful seaweed rolled omelet that everyone, young and old, will love. The unique savory taste of seaweed combined with the soft texture of the egg makes this a must-have dish that will have you finishing your rice in no time! This seaweed rolled omelet is perfect not just for special occasions, but to enrich your daily dining table. Try making it right now!
Main Ingredients- 3 fresh eggs
- 1 packet seasoned seaweed (gim)
- Generous amount of cooking oil
Seasoning- 2 pinches of salt (or adjust to taste)
- 2 pinches of salt (or adjust to taste)
Cooking Instructions
Step 1
First, crack 3 fresh eggs into a clean bowl. Add 2 pinches of salt to eliminate any eggy smell and enhance the flavor.
Step 2
Using a whisk or chopsticks, beat the eggs thoroughly until the yolks and whites are well combined and the salt is completely dissolved. Be careful not to over-whisk, which can create too much foam.
Step 3
Now, heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Once the pan is warm, pour a thin layer of the egg mixture using a ladle, spreading it evenly. As the edges of the egg begin to cook, carefully place a sheet of seasoned seaweed over the cooked egg. Lightly press the seaweed to ensure it adheres well to the egg.
Step 4
When about 70% of the egg is cooked and the edges start to curl slightly, gently roll the egg with the seaweed. It’s important to roll it gently to prevent the seaweed from tearing.
Step 5
After rolling the first layer, pour another thin layer of egg mixture into the empty space in the pan and place seaweed on top. Lightly press to adhere the seaweed, then, as it cooks, roll it again, layering it over the previously rolled omelet. Repeat this process to build up the omelet to your desired thickness.
Step 6
Once the seaweed rolled omelet has reached your desired thickness, it’s time to shape it. Gently roll the finished omelet on all four sides in the pan to ensure it is cooked through completely. This will result in a moist interior and a slightly crispy exterior.
Step 7
Remove the well-rolled seaweed omelet from the pan and let it cool slightly. Ensure it’s cooked through to the center, then place it on a cutting board and slice into bite-sized pieces (about 1.5-2 cm thick). Your delicious seaweed rolled omelet is now ready! It’s wonderful served warm or cooled for a packed lunch.
