21 (Mon) January 2013
Gyeran Mari with SPAM & Scallions
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
A departure from my standard recipe for gyeran mari (see 2.241 Gyeran Mari (with recipe)), this way might actually be better. For one thing, it foregoes all the minced veggies, which do provide flavor but tend to make the finished omelet a bit spongy from all the released moisture, and instead relies solely on sliced daepa (large scallion), which imparts a strong onion flavor without the mushiness of regular onions, resulting in a denser, more cohesive omelet -though I suppose some people would like it the other way around. And the SPAM, well, there ain’t nothin’ like SPAM and eggs. As for technique, I usually make a single fat omelet with all the egg mix, but I sometimes make a pair of smaller omelets using half the egg mix in each, which are much more manageable when cut into pieces, as here.
1. In a pan on low heat, sauté the SPAM until the pieces begin to brown.
Tip: This adds texture and intensifies the taste, but the meat is “cooked” anyway, so this step can be skipped.
2. Setting aside the oil, add the SPAM and the remaining ingredients in a bowl and whisk together.
3. Over low-medium heat, add about 1 tbsp of oil to the pan, just enough to coat the bottom in a thin layer.
4. When the oil begins to shimmer, pour half of the egg mixture to coat the entire surface of the pan and cook for about 15-20 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.
5. With a spatula, fold over about 2 to 3 cm of the edge on one end and, from the same end, continue folding each layer concentrically into itself until the roll reaches the other end (see photos from the previous recipe).
6. Slide the completed omelet to the center of the pan and continue to cook for about 30 seconds to develop a light brown crust, then flip the roll over and repeat.
7. Remove the omelet from heat and rest 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.
8. 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) (see for example 1.147 Gyeran Mari), and they want to preserve the wow effect; 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.)