Gyeran Mari / Korean Egg Roll
Ingredients:
- 3 large eggs
- 2 stalks of scallions, finely sliced
- 1 medium carrot, grated
- 2 sausages, finely chopped
- 5 Thai bird chilies, finely sliced (optional)
- 1 tablespoon of soy sauce (optional)
- Salt, to taste
- Seasoning, to taste
- Ground black pepper, to taste
- A small amount of margarine for frying
Instructions:
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In a mixing bowl, crack the eggs and whisk them until well combined. Add the sliced scallions, grated carrot, chopped sausages, and optional Thai bird chilies. Season the mixture with salt, seasoning, ground black pepper, and soy sauce if using. Continue whisking until all the ingredients are evenly mixed.
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Heat a non-stick pan over low heat. Add a small amount of margarine and spread it evenly over the surface.
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Pour a portion of the egg mixture into the pan, about 2 ladlefuls, and spread it out to form a thin layer. Allow it to cook until it is partially set but still slightly runny on top.
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Once the egg is partially cooked, gently roll it up from one side, leaving a small portion unrolled. Move the rolled egg to one side of the pan, keeping it there to cook the next batch.
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Pour another portion of the egg mixture into the pan, allowing it to cover the partially cooked roll. Let it cook until it is partially set, then roll the new egg layer over the previous roll.
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Continue this process, layering and rolling until all the egg mixture is used up.
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When the final roll is complete, keep it in the center of the pan and cook, turning occasionally, until the surface is golden brown and the inside is fully cooked.
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Remove from the pan and let it cool slightly. Slice into thick pieces and serve.
Enjoy this delicious and savory Korean egg roll, perfect as a side dish or a delightful snack!
