In the following recipes of egg rolls in Korean, we will detail about all the subtleties of the cooking process and basic taste combinations.
Recipe of Korean egg rolls
As a rule, besides the eggs in the recipe, there are carrots and green onions - this is a traditional combination of flavors, but there are endless variations with other vegetables, mushrooms and nori leaves.
Ingredients:
- eggs - 3 pieces;
- green onions - 1 feather;
- carrots - 30 g.
Preparation
Before you prepare Korean egg rolls, chop the green onion and chop the carrots, or cut it into thin strips. Eggs whisk until the protein and yolk are combined together. Fry the surface of the frying pan with an oiled napkin and leave over a low heat. It is a moderate heat that is the key to preparing such rolls: if the fire is too large, the omelet will be overcooked and broken during folding.
Beat the eggs with salt and pour half of the mixture onto an oiled frying pan, distributing them all over the surface. Top with an omelette onion and carrots. As soon as the bottom of the omelet grabs, but before it can change color, start carefully folding it into a roll directly in a frying pan, using a shovel. When the egg roll in Korean is ready, it is left to go for about 5 minutes, and then divide into equal portions.
Korean egg rolls - recipe
Having mastered the basic moments of how to prepare egg rolls in Korean, you can move to a more complex variation with the nori sheet inside.
Ingredients:
- eggs - 4 pieces;
- sweet pepper - 45 g;
- green onions - 2-3 feathers;
- nori sheet.
Preparation
Slice onion greens and sweet peppers. Eggs shake together with a pinch of salt, add vegetables. Fry the frying pan lightly with oil and warm it over moderate heat.
Pour about a third of the omelet mixture into a frying pan, and when it seizes, gently pick it with a spatula and start folding. Turning a couple of times and releasing one of the edges of the frying pan, pour in another third of the omelet mass and lay out the nori sheet. Again roll the omelet into a roll 2-3 times more, pour the remainder of the egg mixture and continue to fold. The finished roll is placed on a board and cool for at least 5 minutes before cutting.