ROLLED OMELET WITH VEGETABLES

I always ask for refills of this banchan at Korean restaurants, and I usually get denied when I try for thirds. That’s okay—it’s very easy to make at home, and kids love it, too. You’re basically making a multi-layered omelet: The sheets of roasted seaweed (see this page) in between are optional, but they look so dramatic and add a little extra color and flavor. I usually make a few of these with seaweed and a few without. The recipe can be easily multiplied to make as many gyeran (egg) mari (roll) as you like. NOTE: These are traditionally made in a special 7-inch (18 cm) rectangular nonstick pan with a flared lip so you can easily roll up the omelet. They’re readily available online—just look for the words “rolled omelet pan.” Do you have to use it? No. But if you’re going to make a lot of these, it’s worth the investment.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Whisk the eggs together, then fold in the chopped scallion, minced carrot, and salt

Step 2

2 Heat the pan over low or medium-low heat—err on the side of lower on your first attempt, because you don’t want the eggs to heavily brown.

Step 3

3 Lightly grease the pan with just a little oil, spreading it around evenly with a paper towel and making sure to blot up excess oil.

Step 4

4 Pour in the egg mixture—it’s easiest to use a ¼-cup (60 ml) measuring cup. Make sure the eggs cover the bottom of the pan evenly.

Step 5

5 Within a minute or so the eggs will just be set: Look for the edges of the omelet to turn pale yellow and slightly curl.

Step 6

6 Work quickly to lay down a sheet of seaweed, if you’re using it. (The roasted seaweed sheets should be cut to fit the pan, if necessary.)

Step 7

7 Use a flexible spatula to start rolling the omelet up as tightly as you can from one side

Step 8

8 Push the rolled omelet all the way to one side, then pour another ¼ cup (60 ml) of beaten egg into the pan.

Step 9

9 Swirl the egg so it covers the bottom of the pan, making sure it touches the already cooked omelet. You want them to meld together into one big omelet.

Step 10

10 When the second part of the omelet is just cooked, lay down another sheet of roasted seaweed

Step 11

11 Roll the first omelet into the second one so you end up with one fat roll of omelet

Step 12

12 Use your spatula to move the omelet to one side, pressing it against the side into a slightly rectangular shape.

Step 13

13 Remove the roll to the cutting board and cut it into fat slices