Korean Rolled Omelette (Layered Vegetable Egg Roll)

Name: Korean Rolled Omelette (Layered Vegetable Egg Roll)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Eggs 5 piece; Carrot 30 g; Onion 30 g; Green Onion 20 g; Salt 0.4 tsp; Milk 2 tbsp; Cooking Oil 1 tbsp; Black Pepper 0.2 tsp

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Slice this Korean omelette roll and you get yellow rings flecked with carrot and scallion, built from thin sheets of egg rolled up one over another, which leaves the layers soft.

It sits in lunchboxes and on the everyday rice table, and a splash of milk keeps it tender even after it cools. Most failures come from the pan: too hot and the outside browns, too cool and the layers refuse to stick together.

Ingredients

servings

IngredientAmount

Eggs5 piece

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Mince 30 g carrot, 30 g onion, and 20 g green onion to 2 mm or smaller, then press gently with a paper towel to remove excess moisture so the egg mixture stays smooth.
2

Break 5 eggs into a bowl, add 0.4 tsp salt, 0.2 tsp black pepper, and 2 tbsp milk, then stir until no visible egg strands remain.
3

Add all the minced vegetables to the egg mixture and fold them in gently with a spoon, stirring just until evenly distributed without overworking the batter or introducing air bubbles.
4

Heat a pan over medium-low heat, brush with 1 tbsp oil, then pour in one-third of the egg mixture and cook until the edges turn from translucent to set, about 40 to 50 seconds.
5

When the surface is half-set but still glossy on top, roll from the far end toward you in one steady motion, shift the roll aside, pour half the remaining egg mixture into the gap, and repeat twice more.
6

Let the finished roll rest off the heat for 1 minute until it firms up, then slice crosswise into 2 cm rounds and plate with the concentric yellow rings facing upward.