Aha Bujang's daewang gyeranmari
A thick giant rolled omelet (daewang gyeranmari) made with 15 eggs, canned tuna, and large green onions, with milk added for extra tenderness, shaped beautifully in a pan.
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding milk keeps the rolled omelet from becoming tough and helps it maintain a soft texture even after cooling down.
- Slicing the rolled omelet immediately can cause it to break easily, so let it cool slightly or wrap it in plastic wrap before slicing for a clean cut.
- If there is not enough oil, the egg will stick to the pan and be difficult to roll, so add a little more oil each time you pour in new egg mixture.
Recommended for
- Those who want to make a hearty rolled omelet for hosting guests or as a side dish for the whole family.
- Those who are curious about tips on how to easily make a rectangular rolled omelet using a regular round pan.
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