Korean Egg Roll

Ingredients

• 5 große large eggs
• 60 ml milk
• 1/2 TL salt
• 1/4 TL black pepper
• 1 carrot (small)
• 2 green onions
• 1 EL sesame oil
• Zum Servieren soy sauce

Instructions

1. Peel the carrot and finely dice it. Wash the green onions and slice both the white and green parts into thin rings. Set everything aside.
2. In a medium bowl, crack the eggs and add milk, salt, and pepper. Whisk everything thoroughly until the yolks and whites are fully combined and the mixture is slightly frothy.
3. Add the prepared finely diced carrots and green onions to the egg mixture, and gently fold them in. Ensure the vegetables are evenly distributed.
4. Heat a non-stick pan (about 20-24 cm in diameter) over medium heat. Using a paper towel, spread a thin layer of sesame oil in the pan.
5. Pour about a quarter of the egg mixture into the pan and spread it evenly to form a thin crepe. When the edges of the egg are set but the top is still slightly moist, carefully roll the egg from one side to the middle. Push the rolled egg to the side of the pan.
6. Add another small amount of egg mixture to the empty part of the pan, letting it flow under the already rolled egg layer. Once this layer is almost set, roll the existing egg roll over the new layer. Repeat this process until all the egg mixture is used up, forming a thick roll.
7. Carefully remove the finished Gyeran Mari from the pan and let it cool on a cutting board, allowing it to firm up for easier slicing.
8. Slice into approximately 1-2 cm thick pieces and serve immediately while hot, perhaps with a small dish of soy sauce for dipping.

Nutrition