Korean Rolled Omelet (Gyeran-Mari)

Instructions

1. 1

   Finely dice the scallions and red bell pepper into very tiny 2 mm pieces. Crack 8 eggs into a large mixing bowl, add 45 ml water, 15 ml soy sauce, and 15 ml sesame oil. Have a nonstick skillet (preferably rectangular or round 22 cm) and a silicone spatula ready on the counter.

2. 2

   Whisk the egg mixture vigorously with a hand whisk for 1 minute until completely smooth and uniform. Stir in the finely diced scallions and red bell pepper. Heat 15 ml vegetable oil in the nonstick skillet over medium-low heat. Wipe excess oil with a paper towel so only a thin film remains.

3. 3

   Pour about one-third of the egg mixture into the skillet, tilting to cover the bottom evenly. Cook over low heat for 1 to 2 minutes until the bottom sets but the top is still slightly soft and wet. Place 1 sheet of nori seaweed flat over the egg layer.

4. 4

   Using a spatula, gently fold one edge of the egg omelet over by 2 cm, then carefully roll it halfway across the pan. Slide the rolled egg back to one edge of the skillet. If the pan seems dry, lightly dab it with the oiled paper towel so the next layer will not stick.

5. 5

   Pour half of the remaining egg batter into the open space, making sure it flows under the existing roll. Lay the second nori sheet on top, let it set for 1 minute, and roll again. Repeat with the final batch of egg mix, rolling tightly into a neat thick cylinder over low heat.

6. 6

   Transfer the warm egg roll onto a cutting board and let it rest for 3 minutes to set its shape. Slice crosswise into 2 cm thick round pieces using a sharp knife. Serve warm on a flat plate garnished with extra scallions alongside steamed rice or a morning bowl of soup.