Rolled Egg Omelette brings back memories of lunch time in grade school.
Most of my American friends came with PB&J or turkey sandwiches. But my mom packed me this rolled egg omelette with some rice on the side. Word spread quickly that it tasted pretty good. So at lunch time, I would barter with my friends. I believe it was two rolled eggs (with some rice) for a quarter of their sandwiches. A good deal if you ask me 🙂 I have to thank my mom for such effective bartering dishes.
Korean rolled egg banchan is made by rolling together several layers of egg omelette that are mixed with fresh chopped vegetables. As mentioned above, it is a popular item for lunch boxes and breakfast menus. You will also it served as anju at Korean bars. There is also a very similar dish in Japan called Tamagoyaki but it has a different taste profile - Tamagoyaki tastes sweet while the Korean dish tastes more like a western-style omelette.
A key ingredient in this recipes is patience. Keep the frying pan on a low heat and cook the egg slow. In Seoul, we typically eat it with ketchup but if you have marinara sauce, even better!
Rolled Egg Omelette - Korean Lunchbox Banchan
Ingredients
- Eggs - 5
- Carrot - 2-inch piece
- Onion - ½ a whole
- Spring onion - 10 inch
- Salt - 2-3 pinches
- Mozzarella cheese - handful
Instructions
Prep Work
- Dice carrots, onion and spring onion into small cube pieces.
- Whisk up five eggs in a mixing bowl. Season egg mixture with salt.
- Then mix all of the finely cubed vegetables into egg mixture.
Cooking Omelette
- Place large frying pan on a low heat. Once the frying pan is hot, pour the egg in.
- Be patient as the egg cooks on low heat. Once it is half-way cooked, place cheese on one side of the omelette. Starting from the cheese-side, start to roll the egg patty to the other side.
- Gently move the rolled egg to one side of the pan. Pour oil into the other side of the pan and pour in more egg mixture. Tilt the frying pan to one side so the two pieces can become one while it cooks.
- Then continue to roll in the same fashion. Let it cool down and cut into thick strips. Serve with ketchup or marinara sauce
Notes
- Cook it on a low heat to prevent it from burning
- Use ketchup or marinara for dipping sauce
- Watch video below for more details
L. Lee says
Thanks for the recipe! I made the Rolled Egg Omelette. It's so easy to make! However, 1 teaspoon of salt is too much. I added 1/2 teaspoon of salt since our household needs to cut down on salt. I think 1/4 teaspoon salt is sufficient as adding even 1/2 teaspoon was still a bit salty. This is why I only gave it 4 stars & I do plan to make this again.
감사합니다!