I made this recipe back on May 16th and we still talk about making it again and again. Thanks again to Joelen for this awesome recipe.
I have to say I was petrified to make this meal because I didn't think I'd be able to get the egg to roll, thus ruining the whole meal. A
las, you can see, that didn't happen!
The flavors blended so well with this meal, the egg, the carrot, the seaweed, it's just decadent and satisfying and wonderful! I served this with some buckwheat noodles with Asian flavors and some pan sauteed baby bok choy from the farmer's market.
Rolled Korean Omelette
1/2 small onion, finely chopped
1/2 small carrot, finely chopped
1 sheet Korean roasted seaweed (Gim)
1 tsp salt, dash of pepper
Mix eggs with whisk or fork and add onions and carrots until well combined.
In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.
Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of omelette.
Roll omelette into a tight roll by lifting side with spoon or baking spatula.
Let omelette rest for a few minutes to cool.