Somewhere between Egg Roll & Egg Omelette... #달걀말이

My mom used to make the Korean egg omelettes (달걀말이) and pack them for my school lunch. It's so soft, mild, yet tasty. I love eating them both warm and cold as a side dish over a bowl of rice, and it reminds me of my childhood almost every time.

However, folding the delicate egg batter into a roll always seemed like a pretty complicated concept to me. So I never tried making it. Well, actually I take it back. I made it once, but I failed miserably... my egg roll looked like a busted burrito. So that was the last time I tried... until I came across the recipe from Baek Jong-won, and voilà! This novice-friendly recipe is perfect as an appetizer, a snack, or a side dish. Or a meal for those of you who're on a low-carb diet :)

1. Ingredients

• Green onion - 1 cup, finely chopped

• Carrots - 1 cup, finely chopped

• Eggs - 5, whisked

• Salt - a pinch

• Sugar - a pinch

1. Recipe

• Prep

• Chop the green onion and carrots finely

• Whisk 5 eggs in a medium mixing bowl

• Add a pinch of sugar and salt and mix it well with the egg batter

• Add the chopped vegetables and mix well

• Split

• Split your mixed batter into 4 separate small bowls

• Cook

• Pour 1 TBSP of oil in a medium size frying pan then use a scrunched paper towel to spread the oil evenly on the surface

• Heat the pan to a medium high

• Pour the batter #1 of 4 into the pan and spread thinly

• Reduce the heat to low

• Using a spatula and chopsticks, slowly and carefully (keyword: SLOWLY) roll the egg batter about 90% of the way, leaving a little tail un-rolled

• Use your scrunched paper towel that has residual oil to coat the empty pan surface

• Pour the batter #2 of 4 into the pan and spread thinly

• Roll the batter SLOWLY, again about 90% of the way

• Use your scrunched paper towel that has residual oil to coat the empty pan surface

• Pour the batter #3 of 4 into the pan and spread thinly

• Roll the batter SLOWLY, again about 90% of the way

• Use your scrunched paper towel that has residual oil to coat the empty pan surface

• Pour the batter #4 of 4 into the pan and spread thinly

• Roll the batter SLOWLY, this time all the way

• Shape (optional)

• Carefully turn your rolled batter sideways, one side at a time, and gently press so that the side surface gets firm and flatten (that way your final roll will have a shape of a round-edge rectangle)

• Once done, carefully transfer your roll onto a cutting board and let it sit for a few minutes

• Then slice into about 1/2-inch slices

That's it! You can enjoy it plain, or over ketchup or Sriracha sauce.

Extra:

• For a visual reference, check out this blog that's got lots of pictures of the cooking process. This resource should help you visualize the cooking process, even if you don't understand Korean.

#kfood #recipe #koreanfood #baekjongwon #korean #food #pork #shishitopeppers #porkbelly