Jung Ho-young's Myeongran Egg Roll
A Japanese-style home bar snack featuring soft egg rolls wrapped around seasoned myeongran paste, with a thick, savory bite that pairs perfectly with drinks.
Ingredients needed 2 servings
Recipe
Cooking tips
- Straining the egg mixture through a sieve removes all stringy bits, resulting in a velvety smooth texture.
- Pressing the freshly rolled hot roll tightly in a bamboo mat helps fix its shape using residual heat and ensures even internal cooking.
- Avoid high heat—too much heat causes the exterior to brown quickly or become tough; keep the flame low throughout for gentle, even color development.
Recommended for
- Those who want to make elegant Japanese izakaya-style appetizers at home.
- Fans of the bold, salty tang of myeongran paired with the smooth, delicate richness of eggs.
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