Seaweed and Egg Roll: A Delicate and Savory Delight
How to Make a Delicious Seaweed Egg Roll
Introducing our Seaweed and Egg Roll, a delightful dish where the fresh ocean flavor of chewy seaweed meets the tender embrace of fluffy eggs. This recipe uses simple ingredients to create an extraordinary taste that will be loved by everyone, from children to adults. It’s perfect as a side dish for rice or as a delightful snack!
Main Ingredients
- 5 fresh eggs
- 1 handful of carefully washed sea-tangle (maesaengi), about 50g
- A little finely diced carrot for color (optional)
Seasoning & Others
- 1 Tbsp cooking wine (mirin) to enhance flavor
- 1 Tbsp mayonnaise for added creaminess
- 0.3 tsp salt for delicate seasoning
- Sufficient cooking oil for frying
- 1 Tbsp cooking wine (mirin) to enhance flavor
- 1 Tbsp mayonnaise for added creaminess
- 0.3 tsp salt for delicate seasoning
- Sufficient cooking oil for frying
Cooking Instructions
Step 1
First, gently rinse the maesaengi under cold water to remove any impurities, then chop it into bite-sized pieces. Finely dice the carrot. Adding carrots will enhance the dish’s visual appeal and add a pleasant crunch, but you can omit them if you prefer.
Step 2
Prepare two bowls. Crack 2 eggs into one bowl and 3 eggs into the other. To the bowl with 2 eggs, add the prepared maesaengi, 0.5 Tbsp cooking wine, 0.1 tsp salt, and 0.5 Tbsp mayonnaise. To the bowl with 3 eggs, add 0.5 Tbsp cooking wine, 0.2 tsp salt, 0.5 Tbsp mayonnaise, and the finely diced carrots.
Step 3
Whisk the ingredients in each bowl thoroughly with a whisk or chopsticks until smooth, creating your egg mixtures. Taste the egg mixture and adjust the salt according to your preference. It’s best to season it so it tastes slightly savory. Be mindful that maesaengi can have its own saltiness, so taste before adding more salt.
Step 4
Now, let’s start cooking. Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Carefully pour the egg mixture containing maesaengi into the pan, tilting it to spread thinly across the surface.
Step 5
When the surface of the egg mixture is about 70% cooked and no longer liquid, begin to gently roll it from one end. Just start forming the roll at this stage.
Step 6
Gently push the rolled egg to one side of the pan. Pour the second egg mixture (the one with carrots) into the empty space. Once the new layer of egg starts to set, lift the previously rolled egg and continue to roll it, incorporating the new layer. This technique creates a thicker and more layered egg roll.
Step 7
Repeat step 4 and 5, pouring the remaining egg mixture and rolling it together with the existing roll, until all the egg mixture is used up. Continue this process of adding egg mixture and rolling to build up the layers.
Step 8
Once all the egg mixture has been rolled, use a spatula to gently press the egg roll on all sides to help it maintain a neat, cylindrical shape. Let it cool slightly, then slice it into bite-sized pieces and arrange them on a serving plate.
Step 9
Your delicious Seaweed and Egg Roll is now complete! Enjoy its tender texture and fresh, oceanic flavor.
