Main ingredients 🥩
EggAll-purpose Kimchi JamCooking oil
Seungwoo Dad's Kimchi Gyeran-mari
A rice side dish made by placing kimchi jam that doesn't leak its liquid into the egg mixture, rolling it thickly while maintaining a clean yellow color.
🙋 Recommended for
- ⭐ Those who have repeatedly failed at making rolled omelettes with kimchi due to tearing or turning red
- ⭐ Those who want to make a visually refined side dish with a sweet and savory kimchi filling
Ingredients needed 🛒2 servings
- 4-5 eggs
- 2-3 tbsp all-purpose kimchi jam
- a little cooking oil
Recipe 🍳
- Crack the eggs into a bowl and beat them well to make the egg mixture. (The kimchi jam is already seasoned, so omit salt or add only a tiny amount.)
- Heat a pan and coat it thinly with cooking oil, then pour in some of the egg mixture and spread it out wide.
- When the egg mixture is half-cooked, place a long line of all-purpose kimchi jam on the edge.
- Using the kimchi jam as the center axis, carefully roll the egg.
- Pull the rolled egg forward, pour in the remaining egg mixture to fill the empty space, and shape it into a thick roll.
- Roll the omelette over to cook all sides, including the ends, until fully cooked inside. Let it cool slightly, then slice into bite-sized pieces.
- Beat the eggs well to prepare the egg mixture.
- Pour the egg mixture into an oiled pan, spread it out, and place a long line of kimchi jam on one side.
- Roll the egg carefully so the kimchi jam doesn't burst, adding the remaining egg mixture as you go, and cook until thick and golden.
Cooking tips 💡
- Because we use a jam-style kimchi with no moisture, there's no risk of liquid leaking out during heating and ruining the egg color.
- When sliced, the red kimchi jam embedded in the yellow egg creates a beautiful color contrast in the cross-section.