Here are for another week of Wanderfood Wednesday kindly hosted by Wanderlust and Lipstick.
Gyeran Mari, “Rolled Egg Omelet” is another popular Korean dish featuring eggs. This dish is not only delicious, but it’s easy to make. I found out that the secret to rolling the omelet is patience. Cook the egg slowly, and don’t roll until it is well set. As you can see here it also helps to use two spatulas. This is great as a main course for lunch/brunch or an appetizer with dinner.
Here’s the recipe………………
20 g button mushrooms
20 g onion
20 g leek
1. Finely chop the mushrooms, leeks, and onions
2. Mix the vegetables with eggs and season with salt and pepper
3. Heat the oil in a pan and pour one l scoop of mixture with ladle.
4. Cook over low heat and spread the mixture to cover the pan.
5. When the egg starts to cook through start to fold the egg and put the seaweed inside.
6. If you want to make a thick omelet roll simple add more egg and continue rolling.
7. Take from the pan and cut into small pieces.
The seaweed or laver really “makes” this dish. Here in Korea seasoned laver is available everywhere and it’s amazingly good. I eat it all the time as a snack. The seaweed is seasoned with a bit of oil and salt. I love the flavor.
I learned to make this dish at a cooking class in Seoul. If you’re visiting and want to try your hand at Korean cooking, contact Dan at Seoul Eats.
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