3 (Sat) September 2011
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Gyeran Mari was one of the first things that I learned to make that required a bit of technique, leaving me so tickled with myself when I finally got it right (after a couple tries). It still tickles me.
This recipe is about as simple as it gets, without the meat or fish eggs or cheese or whatever that restaurants or bars often include to justify charging more.
- 4 eggs
- 2 tbsp minced onion
- 2 tbsp minced bell pepper
- 2 tbsp minced carrot
- 2 tbsp minced scallion
- 3/4 tsp sea salt (less if serving with ketchup or other dipping sauce; also, if using table salt or other fine grain salt, adjust the amount accordingly)
- black pepper to taste
1.5 tbsp canola oil (this amount is appropriate for a 12-inch pan; if the pan is smaller, use the same amount but not all at once)
1. Mince the veggies and whisk with the remaining ingredients, except the oil, in a bowl.
2. Add enough oil to lightly coat the bottom of a large pan and turn the heat to low-medium.
Tip: A nonstick pan is highly recommended, as egg tends to stick to stainless steel pans at lower temperatures.
3. Pour just enough of the egg mixture to coat the entire surface of the pan, jiggle the pan to ensure the egg is evenly spread, and cook for about 15 seconds until the egg begins to come together and the bottom surface turns opaque.
Tip: Don’t allow the egg to cook all the way through before starting to fold; slightly uncooked egg allows each layer to adhere to the roll.
4. With a spatula, fold over about 3 cm of the edge on one end and continue folding each layer concentrically into itself.
Note: The bottom surface of the omelet shouldn’t be this brown, but I overcooked it a bit while taking photos; browning isn’t fatal, although perfectionists insist that telltale circles shouldn’t be visible on the cross-section.
5. Once most of the omelet has been rolled and a small flap remains, slide the entire roll to other edge of the pan.
6. Pour more of the egg mixture, connecting it to the remaining flap and coating the surface of the pan, and cook for about 15 seconds until the newly poured egg begins to come together and the bottom surface turns opaque.
7. Repeat steps (4) to (6) until the egg mixture has all been used.
Note: In my 12-inch pan, I complete the cycle 3 times.
Tip: After the roll is complete, cook each side for another 15 seconds each to develop a light crust (which I forgot to do here).
Tip: Alternatively, divide the egg mixture from the outset into 2 equal batches and make 2 smaller rolls.
Tip: Add a bit more oil to the pan if necessary.
Tip: When the roll is complete, leave it on the pan for an additional 15 seconds or so on each side to get a bit of browning (which I forgot to do here).
8. Remove the omelet roll from heat and rest on a cutting board for at least 10 minutes.
Tip: Resting allows the omelet to firm up, which makes it easier to cut.
Tip: These can be made well in advance and served at room temperature, even cold out of the fridge.
9. Cut cross-sectionally into bite-sized pieces.
Note: In restaurants, the roll is often served uncut, usually when it’s especially large (e.g., made with 6+ eggs) and they want to preserve the wow effect (see for example 1.147 Gyeran Mari); diners then break off bite-sized pieces with their chopsticks.
The recipe was retested by myself and Number One Swedish Fan GK (see 12.047 Gyeran Mari, Two Ways, Revisited).
(See also FOODS.)
(See also PLACES.)