Kim Jin-soon's Seaweed Rolled Omelet
A beginner-friendly rolled omelet that stays intact and rolls up tightly by placing gimbap seaweed in the center of the egg mixture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Gimbap seaweed acts as a central axis inside the rolled omelet, preventing it from tearing or breaking apart.
- If the heat is too high, the surface cooks too quickly and shaping becomes difficult, so be sure to maintain low heat.
- Slicing a freshly cooked rolled omelet immediately can cause it to break apart, so let it rest for about 3 minutes before cutting.
Recommended for
- Cooking beginners whose rolled omelets often split or are hard to shape.
- Those who want to make a neat egg dish as a lunchbox side or basic side dish.
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