German Version

Gyeran Mari Recipe Korean Egg Roll

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Serving(s): 1

Ingredients

Egg 2 Piece
Spring Onion 1 Tsp
Ganjang (korean soy sauce) * 1 Tsp
Gim (roasted seaweed) * 1 Leaf
Sesame Oil * 1 Tbsp
Water 1 Tsp

Equipment

Pan * 1 Stück
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Recipe Information

Vegetarian: yes
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 140
Difficulty: 2/3
Country: koreanisch
Category: Beilage
Preparation: 2 Min.
Cooking Time 10 Min.
Total Time 12 Min.
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Beauty meets magic

The Korean Gyeran Mari is an egg roll that is presented with roasted seaweed in an almost artistic way.  The preparation is easy and everyone can do it. This omelette is slightly salty and not overloaded with ingredients. I only used spring onions as the vegetable, as too many vegetables make it difficult to roll the omelette. It’s important that you chop the vegetables very finely so they don’t tear any holes into the roll. 

A yummy sauce for the kick 

You don’t have to add the sauce but it’s my personal favourite topping as it enhances the taste. Perhaps try it with and without the sauce to see which one you prefer. By adding the sauce, the egg roll looks more presentable. 

Recipe for the sauce is as follows

  • 1 teaspoon Ssamchang
  • 1 teaspoon Water
  • 1 teaspoon mulyeot or honey

Just mix all the 3 ingredients and put the sauce on the very end of every piece of egg with a spoon. 

 

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Preparation

  1. Put the eggs into a bowl and blend with a mixer in order to get a smooth mixture. Alternatively press the 2 eggs through a fine strainer. This is important, as the eggroll needs to have a smooth consistency.

  2. Chop the spring onion finely. Now add 1 tablespoon spring onion to the other ingredients (except for the sesame oil). Mix everything.

  3. At the same time heat a pan and spread it evenly with sesame oil. If the egg sticks to the pan, you won’t have any chance to roll the egg anymore.

  4. Now add the half of the egg mass to the pan and slightly fry it. Cut a sheet of seaweed in suitable pieces. Lower the heat to medium.

  5. When rolling the egg mass, the base of the egg should be fried and the surface should be slightly soft. Now start rolling the egg from one side of the pan. Once you fold it up (about 2 cm), put the seaweed onto the open part. Now begin to roll the rest. We recommend using 2 spatulas. Leave one small part of the surface open.

  6. Once you’ve done that put the egg roll to the side of the pan so that the open surface points to the centre of the pan. Now add the rest of the egg mass and repeat the process (gim, rolling it up, if some liquid is still available).

  7. Finished rolling? Now fry it again from all sides and put it out of the pan to cool it down. Cut the roll into 1-2 cm thick pieces and serve. If you like you can add the sauce as a topping.

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