Nutritious and Flavorful Seaweed Rolled Omelet (Maesaengi Gyeranmari)
Nutritious and Flavorful Seaweed Rolled Omelet (Maesaengi Gyeranmari)
A Beautiful Maesaengi Rolled Omelet, Perfect for Lunch Boxes
I’ve made a rolled omelet using maesaengi (seaweed)! Even kids who usually find the texture strange are eating it up when I make it this way. It’s visually appealing and packed with nutrients.
Ingredients- 8 large eggs
- 1 small packet of dried maesaengi (seaweed)
Seasoning & Others- 2-3 pinches of salt (adjust to taste)
- 2-3 Tbsp sunflower oil or cooking oil
- 2-3 pinches of salt (adjust to taste)
- 2-3 Tbsp sunflower oil or cooking oil
Cooking Instructions
Step 1
Crack 8 large eggs into a bowl. Add 2-3 pinches of salt. Whisk the eggs vigorously. A tip for extra tenderness: use a whisk and stir about 10 times to break down the egg whites effectively. Ensure the eggs are thoroughly beaten and smooth.
Step 2
Divide the beaten egg mixture into two portions: one-third and two-thirds. In the one-third portion, add the dried maesaengi and mix well. *Tip: For easier mixing, crumble the dried maesaengi finely before adding. If you add it whole, it can clump up and be difficult to disperse. I learned this the hard way and it was quite a workout! Gently break it apart with your fingers or briefly soak it in water to soften it before mixing.
Step 3
Place a non-stick pan over low heat. Add 1 Tbsp of sunflower oil and spread it evenly across the pan surface using a paper towel. This thin layer of oil prevents sticking and ensures a clean roll.
Step 4
Pour the maesaengi-egg mixture (the 1/3 portion) into the heated pan. Cook over low heat until more than half of the egg mixture is set. Then, carefully start rolling it from one end towards the other. Aim for an even roll.
Step 5
Gently push the rolled maesaengi omelet to the edge of the pan. Add another 1 Tbsp of sunflower oil to the empty part of the pan and spread it with a paper towel. Pour half of the remaining plain egg mixture (which is 1/3 of the total) into the pan. As it starts to cook, use a spatula to lift the maesaengi roll and fold it over so the plain egg mixture goes underneath it. Then, continue to roll everything together. This layering technique builds up the thickness of the omelet.
Step 6
Pour the last portion of the plain egg mixture (the final 1/3) into the pan and repeat the rolling process as before. Ensure the entire roll is now encased in the yellow egg layer. Cook for an additional 2-3 minutes on the pan, allowing the inside to cook through evenly. Carefully transfer the finished rolled omelet to a cutting board and let it cool slightly for a few minutes. Cutting it while it’s too hot can result in a messy cut; letting it cool a bit will give you cleaner slices.
Step 7
Once slightly cooled, slice the maesaengi rolled omelet into thick pieces. Cutting at a slight diagonal can make them look even prettier. When arranging on a plate, slightly overlapping a few pieces can create a charming heart-like shape. The inside will be a vibrant green from the maesaengi, contrasted beautifully with the golden exterior. This rolled omelet is not only visually appealing but also incredibly nutritious, making it a delightful dish for everyone.
