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A popular side dish in Korea, Gyeran-Mari is a deliciously airy omelette, rolled up and made with chopped carrot and spring onion. It’s also incredible dipped in our Kimchi Sriracha - just saying.
i) Finely chop the spring onion and carrot. Crack and beat the eggs in a bowl until the yolks and whites are blended well. Stir in salt and pepper and add your chopped veggies.
ii) Add a teaspoon of vegetable oil to a pan and preheat on medium heat. Add ½ of the egg mixture to the pan. Swirl it around and cover the pan. Cook until the top begins to set but is still wet.
iii) Using a spatula, lift one side of the omelette, and fold it in half. Reduce the heat.
iv) Lift the folded part and fold once again. Add ½ of the remaining egg and spread it to cover the now open space in the pan.
v) When this has set, lift the folded part and fold again. Pull the egg to the rolled side and repeat again with the remaining egg. This should result in a 2 inch long egg log.
vi) Remove from the pan and let cool for 5 minutes. Slice the egg into thick, even pieces.
vii) Serve and dip to your heart's content in our Flying Goose Sriracha Kimchi sauce.
ii) Add a teaspoon of vegetable oil to a pan and preheat on medium heat. Add ½ of the egg mixture to the pan. Swirl it around and cover the pan. Cook until the top begins to set but is still wet.
iii) Using a spatula, lift one side of the omelette, and fold it in half. Reduce the heat.
iv) Lift the folded part and fold once again. Add ½ of the remaining egg and spread it to cover the now open space in the pan.
v) When this has set, lift the folded part and fold again. Pull the egg to the rolled side and repeat again with the remaining egg. This should result in a 2 inch long egg log.
vi) Remove from the pan and let cool for 5 minutes. Slice the egg into thick, even pieces.
vii) Serve and dip to your heart's content in our Flying Goose Sriracha Kimchi sauce.
Ingredients
For this Korean side dish you will need:
Flying Goose Sriracha Kimchi
3 large eggs You can use 5 or more eggs for thicker rolls
1 finely chopped spring onion
1 finely chopped carrot
Salt to taste
Pinch black pepper
Vegetable oil for frying
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