A Korean Rolled Omelette is quick, easy, and delicious. This side dish appears often in lunch boxes, at dinner tables, and is increasingly seen in Korean restaurants around the world.
4 each large eggs
1/4 teaspoon salt
1/2 teaspoon sugar
3 cloves garlic
3 each green [spring] onions
1/2 teaspoon ground pepper,
2 tablespoons vegetable oil
Popular Optional Ingredients
2 each Hot red chili peppers
2 each green chili peppers
1/2 bunch Chives
2 ounces Ham
2 ounces Spam
1 medium Hot dog
4 slices Bacon
Trim root and leaf tips from green onion, then rinse in cold water.
Chop the green onion.
Trim the top (hard) portion from the garlic cloves and rinse in cold water.
Thin slice the garlic from top to bottom.
Rinse 2 ounces chives in cold water, then cut into 1/4 inch pieces.
Thin slice peppers.
Chop any one (1) meat addition and fry in a hot oiled pan until lightly browned. Drain oil from meat.
Crack eggs into a medium mixing bowl.
Add all ingredients and beat until well mixed.
Heat a medium to large size fry pan over medium heat.
Lightly oil the pan.
Pour about 1/3 of the egg mix into the pan and spread in a thin sheet.
Lower heat to medium low and cook until the top side begins to set.
Lift one edge of the egg sheet with a wide spatula and fold over (about 1 inch width).
Continue rolling (folding) the egg sheet until you reach the far edge.
Repeat with remaining egg mixture.
Cut each omelet crosswise into roughly 1/2 inch wide pieces.
Serve as part of a ban chan array or as a snack.
Recipe Type: Ban Chan, Eggs, Korean, Side Dish