Korean Gyeran Mari (Rolled Omelette) with Rice

Ingredients

• 9 pieceEggs
• 1 pieceCarrot
• 1 cupBaby spinach
• 3 pieceSpring onions
• 0.5 tspSalt
• 0.25 tspBlack pepper
• 1 tbspNeutral cooking oil
• 3 cupCooked short-grain white rice

Method

1. 1

   Finely dice the carrot and thinly slice the spring onions. Roughly chop the baby spinach. Set all three aside.

2. 2

   Crack all 9 eggs into a bowl, add salt and black pepper, and whisk well until the yolks and whites are fully combined and slightly frothy.

3. 3

   Stir the diced carrot, chopped spinach, and sliced spring onion into the egg mixture so the vegetables are evenly distributed.

4. 4

   Heat a non-stick rectangular tamagoyaki pan or a regular 20–22 cm non-stick frying pan over medium-low heat and brush lightly with oil.

5. 5

   Pour in one-third of the egg mixture and tilt the pan to spread it into a thin, even layer. When the edges are just set but the centre is still slightly wet, use a spatula to roll the omelette tightly from one side to the other, then push the roll to the far edge of the pan.

6. 6

   Brush the empty part of the pan with a little more oil, pour in another third of the egg mixture, lifting the existing roll so the new egg flows underneath it. When the new layer is just set, roll the existing log back over it to incorporate the new layer. Repeat once more with the final third of egg mixture.

7. 7

   Once the final roll is formed and lightly golden on the outside with no wet egg visible, remove from heat and let it rest on a chopping board for 1 minute, then slice into 6–8 even rounds.

8. 8

   Serve the sliced gyeran mari immediately alongside a bowl of steamed short-grain rice.