← Nouns Cooking · Korean

Ingredients

• 5 large eggs
• 2 tbsp Water
• ¼ tsp Salt
• 30 g Carrot, very finely chopped
• 1 Spring onion, very finely chopped
• 1 tbsp Vegetable oil
• 1 sheet roasted seaweed (optional)

Method

1. Beat the eggs with the water and salt until completely even, with no streaks of white. Stir in the carrot and spring onion.
2. Heat a frying pan (ideally a rectangular one) over medium-low heat and wipe it with oil. Pour in about a third of the egg and tilt to cover the base.
3. When the egg is set underneath but still a little wet on top, start rolling it up from one side with a spatula and chopsticks, laying the seaweed on first if using.
4. Push the roll to the far side, wipe the empty part of the pan with oil and pour in more egg, lifting the roll so the new egg runs underneath. When nearly set, roll the log back over it.
5. Repeat until all the egg is used. Press the sides of the roll with the spatula for 1 minute to square it off.
6. Rest it on a board for 5 min, then cut into 2 cm slices. Serve warm or cold.

Tips

• Low heat is everything: the egg should stay yellow, not brown.
• Rolling it in a bamboo sushi mat while it rests gives neat, firm slices.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari FutureDish