Main ingredients 🥩
EggsGyeran-ganjang
Hong Shin-ae's Sutgarak Gyeran-mari
A super simple rolled omelette made quickly and easily with just two spoons, resulting in a moist and fluffy texture like castella cake.
🙋 Recommended for
- ⭐ Those who struggle with shaping rolled omelets using a spatula and end up with messy results.
- ⭐ Those who want an egg dish with a soft, fluffy, castella-like texture instead of a dry, dense one.
Ingredients needed 🛒2 servings
- 3-4 eggs
- 0.5 tbsp gyeran-ganjang (or seasoned soy sauce)
- 2 tbsp cooking oil
Recipe 🍳
- Crack the eggs into a bowl, add half a tablespoon of gyeran-ganjang, and stir thoroughly with chopsticks for at least 30 seconds until well combined.
- Preheat a small frying pan about 21 cm in diameter over medium heat.
- Once the pan is hot, generously add cooking oil and swirl to coat the bottom and sides evenly.
- Pour the egg mixture into the pan all at once and spread it out evenly to cover the entire surface.
- When the edges of the egg start to set slightly, reduce the heat to very low.
- Hold a spoon in each hand, gently lift the uncooked egg mixture, fold it in half, and pull it toward the front of the pan.
- After pulling the egg, fill the empty space with the uncooked mixture and repeat the folding process to build a thick, neat shape.
- Once the overall shape is formed, turn off the heat and let it sit for 10 seconds using the residual heat to cook the inside gently. Then slice into bite-sized pieces and serve.
- Add gyeran-ganjang to the eggs and stir well. Preheat a small pan over medium heat.
- Pour the egg mixture into the oiled pan and spread evenly. When the edges set, lower the heat to very low.
- Use two spoons to fold and roll the egg into a thick log, then finish cooking with residual heat.
Cooking tips 💡
- Overcooking the egg mixture will cause it to lose its soft texture, so make sure to reduce the heat to the lowest setting when you start rolling with the spoons.
- While plain salt works, using gyeran-ganjang or seasoned soy sauce with a touch of sweetness adds a moist, savory depth reminiscent of castella cake.
- A pan that is too large will spread the egg mixture too thin, making it hard to achieve a thick shape. Use a small coated pan about 20-21 cm in diameter for best results.
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