Korean Egg Roll Skewers (Layered Vegetable Egg Roll on Skewers)
Gyeran-mari kkochi is a Korean egg roll skewer made by finely dicing carrot, garlic chives, and onion into beaten egg, then pouring the mixture thinly into a pan and rolling it up in layers. The egg is added in two or three pours, each rolled over the previous layer, creating a spiral cross-section when sliced. Low heat is essential to prevent tearing during rolling, and a splash of milk keeps the texture soft even after cooling. Once cut into three-centimeter pieces and threaded onto skewers, a quick roll in the pan gives the outside a light golden finish.
Adjust Servings
Instructions
- 1
Finely chop carrot, chives, and onion.
- 2
Beat eggs with salt and milk, then mix in chopped vegetables.
- 3
Lightly oil a pan and preheat over low heat.
- 4
Pour a thin egg layer, roll when set, then repeat 2-3 times with remaining egg.
- 5
Cut the rolled omelet into 3 cm pieces and skewer them.
- 6
Roll skewers in the pan for about 1 minute until lightly golden.
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Nutrition (per serving)
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