Gyeranmari (Rolled Egg)

Ingredients

Directions

1. 1
   

   Crack 4 eggs into a bowl and add 1/2 tsp sugar and 1 tsp salt. For a soft texture, add 4 tbsp milk — one tbsp per egg (or water if you have none) — and a little black pepper to cut the eggy smell.

2. 2
   

   Whisk until the eggs are fully blended. The milk helps them combine smoothly, and passing the mixture through a sieve once makes it even finer and silkier.

3. 3
   

   Prepare the fillings to taste. Here, carrot and chives are finely chopped for color. Chop the carrot small so it cooks through.

4. 4
   

   Add the chopped fillings to the beaten egg and mix evenly.

5. 5
   

   Lightly oil the pan, wipe it thoroughly with a paper towel, then pour in only about 1/3 to 1/4 of the egg mixture.

6. 6
   

   When the surface and top of the egg begin to set, roll it up using a spoon and a turner. Rolling it a bit narrow is fine — it plumps up as you keep rolling. Leave enough for one more turn, then roll and push it to the side.

7. 7
   

   Pour more egg mixture about 0.5 cm thick, letting the new batch connect smoothly with the cooking roll.

8. 8
   

   Repeat this three or four times and you'll have a plump rolled egg. If the heat is too high, only the outside browns and burns, so keep it on low once it's partly cooked.

9. 9
   

   To shape it neatly, use a bamboo mat. While it's still hot, place it on the mat and press it into shape.

10. 10
    

    When slicing, wipe the knife with a paper towel between cuts for clean cross-sections. Slice gently rather than pressing hard like with gimbap, so the vegetables don't smear the cut faces.