Happy Easter, everyone! Here is the other gyeran mari (Korean rolled omelette) recipe that I promised in my last gyeran mari post. This time, it’s made with gim (dried seaweed – aka nori). This is definitely a family favorite!
The same basic techniques apply – the beaten eggs are cooked until almost set over gentle heat, then tightly rolled/folded in layers, and finally cut into slices. I made this one a little simpler by skipping the steps used to create more layers. You can use this quicker method to make gyeran mari with other ingredients as well.
Now, hop over to the last post and read more about gyeran mari and come back if you choose to make a simpler version with gim.
Ingredients:
3 eggs
1 sheet gim (dried seaweed – aka nori)
pinch salt
vegetable oil for frying
medium size non-stick pan (9 to 10-inch).
Crack and beat the eggs, in a bowl with a spoon or a fork, until the yolks and whites are blended well with no visible strings of whites. Stir in a pinch of salt. (If using, stir in chopped vegetables.)
Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
Add 2/3 of the eggs to the pan. Swirl it around to cover the pan. (Reduce the heat or raise the pan away from the heat, for a little while, if the egg is cooking too fast.)
When the egg is set but the surface is still wet, add a sheet of gim. Pour the remaining egg over the gim and swirl the pan around to spread the egg mixture evenly.
When the egg surface is set again, using a spatula, lift one end of the egg (about 1-1/2 inch) and fold it over to the other side. Quickly lift the folded part and fold it again. (The egg should be slightly wet while being folded, or the roll will become loose when sliced.)
Repeat the process until an egg log is created.
Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).
I made your Dak Galbi the other day and absolutely loved your personal combination of the flavors- other recipes I have tried did not seem to have as great of a ratio as yours so thank you :)
I just have a quick question- is kimchi considered a banchan? I ask this because I'd like to stick to the 3-5-7-9-12 rule when it comes to the banchans and didn't know whether yangbaechu kimchi would interfere...
If I am not mistaken, I should have rice, soup, banchans, and kimchi in addition to whatever dish I am making correct? Thanks in advance and have a happy Easter to you too! :)
PS: for the lamb beets curry, yes Crockpot or slow cooker will work great but you will have to cook for about 45minutes for the meat to be soft and well done.
Please keep it up!
Would you be able to post a bool-dak recipe soon? "Fire chicken" is so hard to replicate well at home. It's one of those Korean bar foods my husband and I enjoy simply with rice, but haven't been able to find a really spicy and flavorful recipe online.
Thanks for blogging!
Life and travelling
Cooking
Have a beautiful life!