Main ingredients 🥩
EggMyeongran pasteSeaweed
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.
🙋 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
Ingredients needed 🛒2 servings
- Eggs 5
- Myeongran paste 1 piece
- Seaweed 1 sheet
- Vegetable oil as needed
Recipe 🍳
- Crack the eggs into a bowl, whisk thoroughly with chopsticks, then strain through a sieve to remove stringy bits and create a smooth egg mixture.
- Place the myeongran paste on a sheet of seaweed and tightly roll it into a compact cylinder.
- Heat a square egg roll pan over medium heat, add vegetable oil, and wipe lightly with a kitchen towel to evenly coat the surface.
- Pour a thin layer of egg mixture onto the pan, and when it’s about halfway cooked, place the seaweed-wrapped myeongran roll at the front edge of the pan.
- Roll the egg slowly around the myeongran as the center axis, then push the roll to one side of the pan.
- Lightly re-oil any empty space, then continue adding more egg mixture to build up thick, layered layers.
- Maintain low heat and tilt the pan gently in all directions to ensure even cooking without browning the outside while fully cooking the inside.
- After finishing, wrap the egg roll tightly in a bamboo mat, let it rest briefly to set its shape, then slice into convenient bite-sized pieces.
- Whisk the eggs and strain through a sieve; wrap the myeongran paste tightly in seaweed and set aside.
- On a preheated pan, pour egg mixture in layers, building up thick layers around the seaweed-wrapped myeongran roll.
- Wrap the roll in a bamboo mat, press firmly to set the shape, and let cool slightly before slicing into bite-sized portions.
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.
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