Korean Egg Roll with Seaweed
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 large eggs
- ΒΌ teaspoon Diamond Crystal kosher salt
- 2 teaspoons avocado oil
- 2 roasted seaweed sheet a.k.a. nori or gim
Method
- In a liquid measuring cup or bowl, whisk together the eggs and salt.
- Heat a 12-inch non-stick pan or well-seasoned cast iron or carbon steel pan on medium heat. When the pan is hot, swirl in the oil.
- Pour in half the eggs and rotate the pan until a thin layer forms.
- When the bottom is set and the top is still moist, add one sheet of roasted seaweed.
- Start rolling up one edge of the egg, flipping over about 2 inches and continue folding it over until you reach the end. Push the rolled egg to the edge of the skillet.
- Pour the rest of the whisked egg into the pan. Tip the skillet to form a thin egg layer that completely covers the bottom.
- When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.
- Roll up the egg omelet again, starting on the end with the cooked egg omelet until you reach the end of the pan.
- Transfer the egg to a cutting board and slice it up. Serve with kimchi and enjoy!