Korean Egg Roll

By Korean Bapsang · 15 min

Ingredients

Instructions

1. Finely chop the scallion and carrot.
2. Beat the eggs in a bowl until the yolks and whites are fully blended with no visible strands of white. Stir in the salt and pepper.
3. Stir the chopped scallion and carrot into the eggs.
4. Brush a medium non-stick pan with a teaspoon of oil, spreading it evenly with a paper towel. Preheat over medium-low heat until the heat is noticeable when you hold your hand 2 to 3 inches above the pan.
5. Pour in half the egg mixture and tilt the pan to cover the base. Cook until the top begins to set but is still wet.
6. Lift one end of the egg about 1½ inches and fold it over. Lower the heat or lift the pan off the heat briefly if the bottom browns.
7. Fold the rolled part over again, then push the roll to one side and pour in half the remaining egg in the open space, spreading it to cover. Cook until set.
8. Fold the roll again, push it to the side, and repeat with the rest of the egg to form a log about 2 inches thick.
9. Take out of the pan and let cool for about 5 minutes, then slice into even pieces 3/4 to 1 inch thick.

Summarized from Korean Bapsang's video. Watch it for the details.

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