Korean-Style Steak Tamagoyaki with Savory Veggie Filling

Steak Tamagoyaki (Korean-Style Egg Roll)

Ingredients:

• Egg and Vegetables:

  • 2 large chicken eggs
  • 1 medium carrot, sliced to preference
  • 1 medium potato, sliced and fried
  • 3 green beans, sliced to preference
  • 1/3 cup sweet corn kernels

• For the Sauce:

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  • 2 tablespoons oyster sauce
  • 2 tablespoons granulated sugar
  • 3 tablespoons soy sauce (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon bouillon powder
  • 1/2 teaspoon black pepper
  • 1/3 bottle (340 ml) tomato ketchup (adjust to taste)
  • 1 medium tomato
  • 1/2 onion, sliced (part finely chopped)
  • 2 cloves garlic
  • 3 shallots

• For the Tamagoyaki:

  • 2 free-range eggs (adjust based on availability)
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • A pinch of black pepper
  • Salt to taste
  • 2 green beans, thinly sliced
  • 1/2 small carrot, finely chopped

Steps:

1. Prepare the Sauce:

   • Start by finely chopping the garlic, shallots, and onion. Blend these ingredients together with black pepper to create a smooth paste.
   • Boil the tomato, sweet corn, and carrot in a pot of water. Add the green beans once the carrot is halfway cooked. Drain the vegetables.
   • Once the tomato is cooked, let it cool, peel off the skin, remove the seeds, and blend it into a smooth puree.

2. Cook the Sauce:

   • Heat a pan and sauté the garlic, shallots, and onion paste until aromatic. Add the tomato puree and cook for a few minutes.
   • Stir in the oyster sauce, sugar, soy sauce (if using), salt, bouillon powder, black pepper, and ketchup. Adjust seasoning to taste.
   • Simmer until the sauce thickens and the flavors meld together.

3. Prepare the Tamagoyaki:

   • Crack the eggs into a bowl and whisk them. Add the sliced green onions, minced garlic, black pepper, salt, sliced green beans, and finely chopped carrot. Mix well.
   • Heat a non-stick skillet over medium heat and lightly coat it with oil. Wipe off excess oil with a paper towel.
   • Pour one-third of the egg mixture into the pan. Cook until it starts to set, then roll the omelet from one side to the other.
   • Add another third of the egg mixture to the pan, lift the rolled omelet slightly, and let the new mixture flow underneath it. Roll the omelet again. Repeat with the remaining egg mixture.
   • Once fully cooked, remove from the pan and let it cool before slicing.

4. Serve:

   • Slice the tamagoyaki and arrange it on a serving plate. This dish pairs well with steamed rice or as part of a larger meal.

Enjoy your delicious and flavorful Steak Tamagoyaki, a perfect blend of savory eggs and hearty vegetables with a tangy sauce!