Rolled Seaweed And Egg Omelette

How to make Korean red and white ginseng roll with seaweed is very easy. What is even more interesting, it just takes 5 simple ingredients: eggs, seaweed, rice wine and cooking oil.

This is indeed the best way to satisfy your every desire. If you are not that used to eating ginseng, I suggest you try eating a traditional Korean meal as it contains more seaweed than what we normally eat.

The good thing about this is that not only will you be able to lose weight, you will also have the most amazing flavor and health benefits too. When I was young, my favorite meal in town was rolled seaweed and egg omelet.

We always gathered around the table after dinner to talk and eat our fill of this sumptuous fare. My favorite place to dine in Seoul is a little hole-in-the-wall Korean restaurant called Sang Ju In.

There are not many places where I can go for food and a full blown meal and there’s no better place in town than Sang Ju In because it’s just so good. If you are ever in Seoul, check out this place if you ever get the chance!

The key to preparing a great Rolled Seaweed and Egg Omelette is in the preparation of the perfect thin slice of bread. When you prepare the perfect thin layer of bread, it will not stick to the pan like a traditional seaweed recipe, it will not fall apart in your hands as it does with traditional seaweed recipes, and it will definitely be the kind of bread you and your family to enjoy for many years to come. Consider this to be a must try, and start looking for more Rolled Seaweed and Egg Omelette recipes.

Rolled Seaweed and Egg Omelette

Recipe by TiffanieCourse: BreakfastCuisine: koreanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

8

minutes

Korean egg roll with seaweed recipe

Ingredients

  • 5 extra large eggs

  • 1 Tbsp rice wine mirim

  • 1/4 tsp fine sea salt

  • 1 1/2 dried seaweed sheets (1 sheet size is about 19cm x 20.5cm or 7.5 inch x 8 inch)

  • Some cooking oil

Directions

  • Break the eggs in a medium sized mixing bowl and beat the eggs lightly. To give a smooth texture, sieve through the eggs into another bowl. Add the rice wine and salt and whisk them well. Move the egg mixture into a measuring cup with a handle so that it’s easier to pour it out.
  • Cut two dried seaweed sheets into half. So you should have four 9.5 cm x 20.5 cm (3.75 inch x 8 inch) seaweed sheets at hand but we will be only using three of these sheets.
  • Heat the pan on medium low heat and add some cooking oil. Spread it throughout the pan. Reduce the heat to low.
  • Pour out a thin layer of egg mixture onto the pan and spread it by tilting the pan. Once the edge of the egg is cooked and the top of the egg is about 80 to 85% cooked, add one seaweed sheet on top of the egg and start rolling the egg with a spatula or chopsticks. Push aside the rolled egg (to the right) and brush some cooking oil in the empty space (left side of the pan).
  • Pour out another thin layer of egg mixture on the empty space and when the top of the egg is about 80 to 85 % cooked, add one seaweed sheet on top of the egg and start rolling the egg with a spatula or chopsticks. Repeat this step until the egg mixture is used up. (Probably just one more left if you’re using the same sized pan as me.)
  • Take out the rolled egg and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces. Serve.

Reference : mykoreankitchen.

 

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