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).
