Korean Egg Roll (Gyeran Mari)

Method4 steps · about 20 min

1. 1

   Step 1: Lightly beat the 5 eggs in a bowl and strain them for a smooth texture. Whisk in the rice wine (1 Tbsp) and 1/4 tsp salt, then add the chopped green onion (1 Tbsp). Transfer to a handled measuring jug for easy pouring.

   Uses 5 large eggs · 1 Tbsp rice wine · 1/4 tsp fine sea salt · 1 Tbsp chopped green onion

2. 2

   Step 2: Heat a frying pan over medium-low heat and spread a little cooking oil across it. Reduce to low and pour in enough prepared egg mixture to form a thin layer, tilting the pan to spread it. Once the edges are set and the top is mostly set but still slightly moist, add a layer of cheese along the middle and roll the egg with a spatula or chopsticks. Save the remaining egg mixture and cheese for further layers.

   Uses Cooking oil, as needed for the pan and additional layers · Some seasoned egg mixture · Some shredded mozzarella, from the 1/4 cup total

3. 3

   Step 3: Push the rolled egg to one side. Brush a little more oil onto the empty part of the pan and pour in another thin layer of the remaining egg mixture, joining it to the roll. When mostly set, add another layer of cheese and roll again. Repeat until all the egg mixture and the total 1/4 cup cheese are used. Finish gently cooking the roll until the egg is set throughout.

   Uses Partly rolled egg · Cooking oil, as needed for the pan and additional layers · Remaining seasoned egg mixture · Remaining shredded mozzarella, from the 1/4 cup total

4. 4

   Step 4: Transfer the cooked egg roll to a cutting board and let it cool for 5–10 minutes. Slice into bite-size pieces and serve, optionally with a little ketchup or tomato sauce.

   Cool before slicing · 10 minUses Fully cooked Korean egg roll · Ketchup or tomato sauce, to serve (optional)