This Gyeran mari recipe makes super soft and flavorful egg rolls. Adding the water or stock to the egg mixture makes it smooth and soft.
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Ingredients
4 large eggs
1 stalk green onion
3 tablespoons water or vegetables stalk(unseasoned)
1 tablespoon rice wine
1/3 teaspoon salt
4 tablespoons vegetable oil, total
Instructions
1. Chop the green onion. Crack and beat the eggs in a bowl with chopsticks, until the yolks and whites are blended well. Lift the chopsticks a few times to remove the egg string. Add water, rice wine and salt.
2. Add 2 tablespoons of cooking oil and chopped green onion to the pan. Heat the pan over medium low and stir fry the green onion for about 3 minutes, until fragrant. Turn off the heat and stir in the cooked green onion to the egg mixture.
3. Wipe the pan with a paper towel. Add vegetable oil to the pan and distribute the oil evenly. Heat the pan over medium until it feels hot when you place your hand above the pan. Lower the heat and add about one ladle of the egg mixture to the pan. Swirl it around to cover the pan and cook until it starts to set.
4. Lift one end of the egg and fold it over other side. Pour another 1/3 of the egg mixture to the pan. Spread to cover the pan. Cook the eggs over gentle heat. Fold it again. Start to fold the eggs when it’s half cooked.
5. Remove the egg from the pan and let it cool for 5 minutes. Slice the egg into 2.5 cm(one inch thick) slices.
- Serve it with cooked rice. You may serve it with ketchup as well.
More information
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#eggroll #gyeranmari #koreanstyle
