Rolled Omelette with Seaweed

"In Korea, softly beaten eggs are stuffed with anything from minced vegetables to melting cheese, then rolled into a fluffy log of beautifully scrambled layers. There is no hint of heavy ‘eggy-ness’, but delightfully light and silky egg that works particularly well with a squirt of tomato ketchup. I like the simplicity and ease of this recipe that delivers a sustaining meal on a whim: be it breakfast, a quick lunch or a cheap, fuss-free dinner.

More traditionally, common choices of filling were sheets of seaweed (like the ones for making sushi) or finely minced carrots and spring onions, but I think pretty much anything goes – I have seen people use salted pollock roe, leftover rice or even frankfurters!

You don’t necessarily need a square pan for this but I do find it slightly easier. I use a fairly inexpensive (and very old) non-stick frying pan which is dedicated to making gyeranmari. You want to maintain a gentle heat throughout so that the eggs don’t overcook. I found using two spatulas really helps to manoeuvre the eggs when folding, especially when cooking in an ordinary round pan. It does take a little practice to get comfortable with what’s going on, but you will soon get used to it. Just be a little patient and don’t let the first few tears and rips bother you, as in the end, it will all be just fine and taste great!"

Read Su's exclusive Q&A with Sous Chef about the Korean food she loves.

Recipe taken from Rice Table by Su Scott (Quadrille, £27), Photography by Toby Scott.

MORE: Shop all Korean food and ingredients

Ingredients for rolled egg omelette

How to make a rolled egg omelette, step-by-step

  1. Crack the eggs into a large jug with a pouring spout and energetically beat to create smooth strands with no lumps. Whisk in the olive oil, mirin, salt and soy sauce, ensuring everything is incorporated. Stir in the onion.
  2. The next step will require your full attention so have the tools you need close by, as well as the whisked egg mixture and a sheet of seaweed. It would be useful to have a chopping board ready so you can transfer the finished roll as soon as it’s done.
  3. Heat the vegetable oil in a non-stick frying pan (skillet) over a low heat and swirl it round to coat the pan evenly. You don’t need lots of oil but the pan should be well coated. When the oil has warmed up, give the egg mixture a quick stir and pour half of the mixture into the pan. Give the pan a gentle swirl to spread the egg to cover the entire pan. Watch carefully and notice as the edge starts to cook. The middle will look raw in some places and almost barely set in some other patches.
  4. Lay the sheet of seaweed on top, gently pushing it onto the egg. Working from the most-cooked edge, begin rolling up the egg. Do this holding two spatulas at the same time – one to fold and the other to support. Continue rolling up until you get to just over halfway. At this point, the eggs in the pan should have cooked enough for you to bring them closer to you. Add a touch more oil if the pan is looking dry. Pour in half the remaining egg mixture to fill the pan, then continue folding. Repeat again when you’re near to the end, pushing the rolled eggs to one side and pouring in the remaining eggs to fill the pan.
  5. Once you have finished folding, it will look like a log. Using the spatulas, gently squeeze the edges to sharpen the shape. If you feel comfortable, flip and turn to firm up all sides. I like mine cooked golden yellow with no browning to ensure a fluffy omelette. Remove from the heat as soon as it’s done and transfer to a chopping board. Let it cool for a minute or two before slicing into 2cm (3/4in) thick pieces to serve.
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