Korean Egg Roll Skewers (Layered Vegetable Egg Roll on Skewers)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Egg mixed with finely minced carrot, garlic chives and onion is poured in several rounds and rolled up, then cut into bite-size pieces for skewers, each face showing a vegetable-flecked spiral.
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Coarse vegetables thicken the layers and the roll loses its shape, which is why they are chopped as fine as possible.
Ingredients
Instructions
- 1
Mince carrot, chives, and onion as finely as possible, about 0.2cm.
Larger pieces cause the rolled egg to be uneven and difficult to shape when rolling.
- 2
Break 5 eggs into a bowl and add 0.5 tsp salt and 2 tbsp milk.
Beat with chopsticks until no white clumps remain, then mix in the minced vegetables.
- 3
Coat a rectangular tamagoyaki pan with 1 tsp oil and wipe evenly with a paper towel.
Preheat over low heat until you feel gentle warmth when holding your hand 5cm above the surface.
- 4
Pour one-third of the egg mixture into the pan and spread thin.
When the edges turn translucent, roll tightly from one end like rolling gimbap. Push the roll to one side, pour more egg in portions of one-third twice more, and continue rolling each layer.
- 5
Transfer the finished egg roll to a cutting board and slice into 3cm pieces before it cools.
Cutting while still warm produces clean, uniform cross-sections.
- 6
Thread the sliced omelet onto skewers and place them in a dry pan.
Cook over low heat for 1 minute per side and serve when no liquid egg remains on the cut surfaces and the outside is lightly browned.
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