You could say an omelet is an omelet. That might be so but I think the Korean and Japanese rolled omelets are special. They are light and fluffy and something about taking a bite of the solid eggy goodness makes it different. The Japanese tamago is sweet and smooth. The Korean gyeran-mari is savory and every Korean household makes their own savory version. Same in my house. It's not really a set recipe but I try to keep it colorful and two add-ins are pretty constant, spinach and onions - onions for moisture and flavor, spinach for color.
This recipe is pretty flexible. I put in what I have available. Usually onions and spinach are in there for flavor, moisture and color. You can use carrots or red bell peppers for color and mushrooms are another great addition. My kids don't like "crunchy bits" in their omelet so I cook the veggies before I mix in the eggs.
Gyeran-Mari: Korean Rolled Omelet
Ingredients (serves 4)
Vegetables
1 Tablespoon vegetable oil
2 Tablespoons onion, finely chopped
1 Tablespoon carrots, finely chopped
1/4 cup spinach, finely chopped
Eggs
3 Tablespoons vegetable oil
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Directions
In a non-stick skillet over medium high heat, add 1 tablespoon oil. Add onions and carrots and cook 1 minute. Add spinach and cook 30 seconds. Transfer to a bowl and set aside.
In the same skillet add 3 tablespoons oil. Crack the 4 eggs into the cooked veggie mixture and beat lightly, avoid making bubbles. Add salt and pepper to mixture and mix to incorporate.
Pour 1/3 of mixture into skillet and tip skillet to swirl egg mixture in a thin layer in pan. As soon as the bottom is set enough to lift, start rolling the omelet from right to left. It is helpful to use 2 spatulas. Try not to let it brown. Roll almost to the other end then slide the entire roll back to the right side of the pan and add another 1/3 of the egg mixture. When it is just set enough, continue rolling the omelet to the left. When almost at the end, slide the whole roll to the right and repeat process with remaining 1/3 of egg mixture.
When you have completed rolling the last 1/3, work on shaping the omelet into a block using both spatulas. Use the spatulas to prop up the roll to square off the edges a bit. Don't worry if it isn't perfect. This last step helps cook and solidify the omelet a bit more as well as shape it for better cutting and presentation. Turn off heat and transfer omelet to a cutting surface to cool. When cooler, 5-10 minutes, cut into thick slices 1/2"-3/4" thick and serve.
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