Jang Ho-jun's Myeongran Cheese Dubu Gyeranmari

Name: Jang Ho-jun's Myeongran Cheese Dubu Gyeranmari
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 block tofu (about 300g); 10 eggs; 2 slices cheddar cheese; White pollock roe (low-salt) as needed; 15g mirin; 15g soy sauce; 45g green onion; Cooking oil as needed; Mayonnaise as needed

A Japanese-style tofu rolled omelette made by blending tofu and eggs finely to maximize softness, then adding pollock roe and cheddar cheese for extra umami.

🙋 Recommended for

⭐ Those who want to enjoy a soft, upscale Japanese-style egg dish
⭐ Those curious about the behind-the-scenes tofu recipe from Culinary Class Wars
⭐ Those looking for a unique dish to pair with highballs or as a drinking snack

20 min Difficulty Normal drinking snack

Main ingredients 🥩

TofuEggsCheddar cheesePollock roeMirinSoy sauceGreen onionMayonnaise

Tags 🏷️

Drinking snack Gourmet dish Kids' snack

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

1 block tofu (about 300g)
10 eggs
2 slices cheddar cheese
White pollock roe (low-salt) as needed
15g mirin
15g soy sauce
45g green onion
Cooking oil as needed
Mayonnaise as needed

Recipe 🍳

Use soft tofu suitable for stews, and lightly pat dry the surface to remove excess moisture.
In a blender, combine 1 block of tofu and 10 eggs, and blend until smooth and uniform like custard cream.
Season the blended tofu-egg mixture with 15g mirin and 15g soy sauce. Slice 45g of green onion very thinly with a sharp knife (avoid crushing), and fold it into the mixture.
Heat a frying pan over high heat until well preheated, then add a generous amount of cooking oil and reduce the heat to medium.
Pour a suitable amount of the tofu-egg mixture into the pan and spread it out. Tilt the pan in all directions so the oil flows evenly under the egg layer, then roll it up.
Add more oil as needed while continuing to roll, and if the shape is not holding well, use a spatula or tools to shape it while still warm.
Slice the finished rolled omelette into bite-sized pieces and place them on a plate. Top with 2 slices of cheddar cheese.
Mix pollock roe and mayonnaise in a 1:1 ratio to make a sauce, and spoon it over the cheese. Heat with a kitchen torch or in the microwave until the cheese melts and the pollock roe is lightly cooked, then serve.

Blend tofu and eggs until smooth, then mix in mirin, soy sauce, and chopped green onion.
Heat a pan with plenty of oil, pour in the mixture little by little, and roll it up until golden.
Top the sliced omelette with cheddar cheese and pollock roe mayo sauce, then briefly heat to melt.

Cooking tips 💡

Using soft stewing tofu, which has more moisture than firm pan-frying tofu, will give a much moister and softer texture.
Since the cheese and pollock roe are naturally salty, it’s best to season the egg mixture lightly.
For the pollock roe, we recommend using low-salt white pollock roe, which is less bitter and less salty than regular pollock roe.
If the omelette loses its shape, take it off the heat and shape it while still warm; it will set easily.

Shop ingredients on Coupang(Ad)

Tofu Eggs Cheddar cheese Pollock roe Mirin Soy sauce Green onion Mayonnaise

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