Korean egg roll is a very simple dish made with eggs, carrot, onion and spring onion. It is very much like Tamagoyaki (Japanese style omelette). I found this recipe unintentionally while I am searching recipe on how to make sushi. This Korean egg roll recipe is from Eugenie Kitchen. Unlike Tamagoyaki, Korean egg roll doesn’t require seasonings like mirin and dashi.
A rectangular non-stick frying pan is usually used in frying an egg roll. If you are like me, doesn’t have a rectangular non-stick frying pan, it is fine to use a normal round frying pan. As long as you grease your pan well, it should be alright. It worked well for me.
I like this recipe, it is delicious and easy to make. The only challenge would be on rolling the egg 😉
Korean Egg Roll
Recipe adapted from Eugenie Kitchen
- 4 eggs
- 1 tablespoon chopped carrot
- 1 tablespoon chopped onion
- 1 table spoon chopped spring onion
- 1 table spoon fresh milk
- 1/4 teaspoon salt
- 3 dashes white pepper
- Crack the eggs into a big bowl, follow by fresh milk and salt.
- Beat well with a wire whisk or chopsticks. Filter the eggs mixture with a strainer.
- Add in carrot, onion, spring onion, and white pepper then stir until combined.
- Heat the frying pan at medium heat and lightly grease with some oil. Spread the oil evenly with a brush or kitchen tower.
- Pour half of the eggs mixture into frying pan. Lift the pan and slowly move it to spread the egg around so that it covers the entire pan. Cook it over low heat until almost set.
- Gently roll up the egg half way over to the middle and move it to the edge of the pan.
- Lightly grease the pan with some oil again.
- Pour in the remaining egg mixture and repeat step (5).
- When almost set, gently roll up the egg all the way up. Let it cook for one more minute.
- Transfer it to a plate and let it cool down before cutting it into bite-size pieces.