Korean Omelette 백종원 계란 말이 卵ロール
My Korean Omelette is great for a quick and easy breakfast. Super cheap, healthy and nutritious. Perfect for a lunchbox, bento, side dish or picnic. Add your favourite veg and spice it up with a chilli or two.
I love any type of omelette, Spanish, French, they are all great. Still, my favourite is Korean omelette. I.used to take a lunch box (similar to a bento box) to school when I was a kid. The most popular dish for a lunchbox was Korean omelette. I always remember my mum making a few omelettes for my sisters’ and my lunchbox. When my brother went to school, no one needed to take a lunch box any more due to universal school meals which was a shame as my mother’s omelettes are far tastier than anything the school could provide. Eating a Korean omelette always takes me back to my childhood and school life in particular. My husband eats this omelette for breakfast every day. My children love them as well.
Watch My Easy Korean Omelette Recipe Video (2m 49s)
It is often eaten as a side dish (banchan in Korean) in a meal as well as a side dish (anju in Korean) with alcohol. When Koreans drink, we always accompany it with a few hot or cold appetisers. Believe me, it is great with a pint of cold beer or Soju (similar to vodka). You can add more salt if you prefer and you can skip any vegetables listed in the ingredients if you don’t like them.
You will probably have most of the ingredients in your fridge or cupboard. I adapted this recipe from the most famous Korean TV chef, Jongwon Baek. I added red peppers and mozzarella cheese to this recipe as I like the combined savoury taste. Red peppers make a pretty omelette. You can skip them if you don’t like them. Enjoy!
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- 5 medium eggs
- 2 tablespoons of milk
- ¼ teaspoon of sea salt
- 1 tablespoon of chopped spring/green onions
- 1 tablespoon of chopped red peppers
- 1 tablespoon of chopped carrots
- 40 grams of grated mozzarella cheese
- Vegetable oil for frying
- Chop spring onions, carrots and red peppers in small pieces and set them aside.You can skip red peppers if you don’t like the peppery taste.
- Put 5 medium eggs, milk, sea salt, spring/green onions, carrots and red peppers in a bowl and whisk until well mixed.
- Divide the mixture into three parts.
- Put a little vegetable oil in a frying pan and rub the oil with a piece of kitchen towel all over the pan.
- Pour one part of the egg mixture into a frying pan on a low heat. When the egg mixture is about 70% cooked, roll it carefully with a spatula.
- Move the rolled omelette to the side of the pan, pour in a little more vegetable oil and pour another part of the egg mixture. When the egg mixture is cooked a little add the grated mozzarella cheese next to the rolled omelette and roll it carefully with a spatula. Putting the cheese in at this point achieves maximum gooeyness. If you add it with the first part the cheese is overcooked. If you add it to the third part, it looks messy.
- Once you have rolled the omelette, move it to the side of the pan, pour in a little more oil and pour the last part of the egg mixture into the pan. When it is about 70 - 80% cooked, roll it carefully with a spatula. After it is rolled completely, leave it in the pan a bit longer. Brown slightly on one side and then flip it over to brown on the other side.
- When cooked, take it out of the pan and place on a sushi mat.
- Although this part is optional it allows you to get achieve a good shape. Wrap the mat around the omelette and leave for 30 seconds.
- Remove from the mat, place on a serving plate and chop the omelette into 2 cm strips. Serve with tomato ketchup or a sauce of your choice!