Korean egg roll is known as Gyeran Mari in the Korean language. It is a simple and an easy to make side dish that is most commonly included in lunch boxes. Today we have got the chance to learn the easy Korean egg roll Recipe, let make it a date.
The taste of a Korean egg roll is similar to that of an omelette but much firmer and chewier in comparison. They are soft, fluffy, savoury and mild in nature.
It is made of eggs mixed with green onions and carrots that are cooked in thin layers that are then rolled together.
9TIPS TO NOTE BEFORE MAKING KOREAN EGG ROLLS
- The frying pan should be preheated until it feels hot with your hand placed inches to the bottom.
- Overcrowding the eggs with additions and fillings like vegetables will make the egg hard to roll up.
- Cook the eggs over gentle heat for soft and easy to fold eggs. High levels of heat will leave you with tough eggs that will break when you fold them.
- Use both hands to roll, each holding a spatula, a spoon or a pair of chopsticks.
- A smaller skillet will produce thicker and soft eggs rolls than a wide skillet, if you love your eggs thick.
- Using the appropriate size pan for the making the egg rolls will make your life easier. 3 eggs are suitable for an 8 inch frying pan while, 5eggs are suitable for a 10 inch frying pan
- Don’t add a lot of vegetable oil to the frying pan. Too much oil will not enable an even and smooth egg roll.
- The egg should be partially cooked before you start to roll. If you roll before the egg is set, the raw egg mix will leak out to the sides and kind of make a mess.
- Add water to the egg if you want to make it more fluffy and light. Eggs made without water will be more densely flavored. A few people prefer to add milk instead of water.
5 large eggs
Kosher salt to taste
2 green onions, chopped
1 carrot finely threaded
Vegetable cooking oil
Preparing the Ingredients For Making The Easy Korean Egg Roll Recipe
Chop the green onions evenly and set them aside.
Thread or chop your carrot thinly
In a bowl beat eggs, and use a fork to mix lightly and break the lumps.
To your beaten eggs in the bowl, add milk, kosher salt. Add your onions and carrots and mix well.
Steps for Making the Easy korean Egg Roll Recipe
Heat a non-stick frying pan on Medium to Low heat. Add a little swirl of vegetable oil, roll the pan to coat the oil all over the bottom, and then wipe using a folded paper serviette to absorb excess oil.
Pour about 1 ladle of egg mixture into the frying pan. lift the pan and swirl it around to make sure it covers the whole pan evenly.
Cook the egg at low heat for about 2-3 minutes, until the edges are cooked and the middle parts are beginning it off to stop the egg from overcooking.
Rolling the Egg
Start rolling one edge with a spatula, Continue to roll but don’t roll up to the end.
Leave a little part unrolled, and add another ladle of raw egg mixture from the bowel. The little unrolled part provides a continuation for the next batch of eggs. Move the egg roll to one edge of the frying pan. Coat the space left by the rolled egg lightly with vegetable cooking oil using a paper serviette or a pastry brush.
Turn heat on to low if you had switched it off. Pour into the pan the next batch of raw egg mixture next to the unrolled part of the egg roll to let the rolled part and the new batch merge.
Repeat the steps we used for the first batch until all raw egg mixture is cooked and rolled up.
When the egg is all rolled up, Turn the heat to medium and brown the 4 edges/sides of the egg roll. As you brown the egg roll it will get a rectangular bar shape. This step will also make sure that the roll is cooked all the way through.
Shift your egg roll to a clean chopping board and let it cool. Use a kitchen knife to cut it into 1 inch thick slices. Serve the slices warm or at room temperature as a side dish with a meal, snack or breakfast.