Korean Egg Roll/Rolled Omelet

By Seonkyoung Longest · 15 min

Ingredients

Instructions

1. Beat 4 eggs with 1/4 tsp salt until smooth. Stir in the green onion, chili, carrot and spam.
2. Heat a 8.5-inch square or 9-inch round skillet over medium-high heat, oil it very thinly, then wipe away the excess with a paper towel.
3. When the pan is hot, pour in 1/4 of the egg mixture and scramble it, pushing the cooked part to the side nearest you.
4. Lower the heat to medium-low, pour in another 1/4 of the egg, and tilt to spread it so it joins the first portion. Roll the cooked egg up towards the far side, then push it back to the near side.
5. Repeat with the remaining egg in two more batches, rolling each addition into the roll.
6. Remove from heat and rest in the pan for 1-2 minutes. Slice into 1-inch pieces and serve.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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