Korean Rolled Egg Delight (Gyeranmari)

Korean Rolled Egg (Gyeranmari)

Ingredients:

• 5 large eggs, beaten
• 2 carrots, finely diced
• 1/2 onion, finely diced
• 2 green onions, thinly sliced
• 2 sheets of nori (seaweed)
• 5 tablespoons plain full cream milk
• Salt and pepper to taste
• Cooking oil as needed

Instructions:

1. Prepare the Egg Mixture:
   In a large bowl, combine the beaten eggs, diced carrots, diced onion, sliced green onions, milk, salt, and pepper. Mix thoroughly until all ingredients are well combined.

2. Heat the Pan:
   Preheat a non-stick frying pan over medium heat. Although the pan is non-stick, lightly coat it with a thin layer of cooking oil to ensure the egg mixture does not stick.

3. Cook the Egg Layers:
   Pour a small amount of the egg mixture into the pan, spreading it evenly to cover the surface. Cook until the egg is partially set but still slightly runny on top. Gently roll the egg from one edge using a spatula, forming a thin omelet roll about 3/4 of the pan’s width.

4. Add More Egg Mixture:
   Move the partially rolled omelet to one side of the pan. Pour additional egg mixture into the pan to cover the open areas. Place one sheet of nori on top of the partially set egg mixture. Continue rolling the omelet, incorporating the nori, until the desired thickness is achieved. Repeat this process with the remaining egg mixture and nori.

5. Finish Cooking:
   Cook the rolled egg until fully set and golden brown on the outside. Remove from the pan and let cool slightly before slicing into pieces.

6. Serve:
   Slice the rolled egg into bite-sized pieces and arrange on a serving plate. Enjoy the Korean rolled egg as a delicious side dish or snack.

Note: For a variation without nori, simply omit the nori sheets. The roll will still be flavorful and visually appealing.