Korean-style omelette (gyeran mari)

LEAH’S NOTEBOOK:

Hope spring has arrived where you live, for real this time! Wherever you may be on this planet. I am hoping that you are enjoying a gorgeous weather. Spring has arrived in the Bay Area! Yay! The world is once again bursting with flowers of all colors from beautiful gardens, super-blooms in the valleys and delicate little daisies peeking out from a crack on the sidewalk. Allergies aside, it so nice to be out and about. My little garden is waking up. I am happy to see that my herb plants (mint, green onions and thyme) have survived the super-cold winter that we had.

Life as always has been busy. It is going to get busier with my parents arriving again this week to spend a few months with us. It would mean delicious family home-cooked Filipino Sunday meals, lots of eating out at buffet restaurants (my family’s fave) and maybe a summer trip somewhere not very far.

As for me, I had an unexpected travel to the Midwest in Columbus, OH. Honestly, Ohio was never been on my radar and I did not know what to expect. What I found during my 3 day trip (yes, it was a whirlwind!) was an expansive city with lots of open spaces, green parks and flat lands. So different from the very dense San Francisco Bay Area. I flew in on Wednesday, work was from Thursday until half-day Friday then flew out at 7 pm on Friday! I had a few hours that I spent with my colleagues visiting the German Village where we had a lovely German lunch, walked on cobblestone streets, admire the brick architecture and even got to go shopping at tiny boutique. It was one of those surreal memories of a lovely warm and sunny Friday afternoon away from home that I will always remember.

Wishing you all gorgeous springtime with lots of flowers, butterflies, birds and sunshine!

KOREAN-STYLE OMELETTE (GYERAN MARI)

Now that I have a teeny bit of free time until the next projects big and small, I can finally post this easy yet delicious egg dish. I was first introduced to this omelette many years ago by a friend who is Japanese. Then I came upon a Korean version of this just recently. I think what makes it Korean-style is the addition of vegetables and cheese. The Japanese omelet recipes that I found included only eggs, mirin, etc.

Rolled omelette is really easier to make than it looks. I was intimidated to make it by myself at first but after making it so many times, it is really very easy. I made both the vegan version using Just Eggs and the real egg version. Both were really good using the same way of making it. Rolled omelette is an egg dish that has a few layers of fried scrambled eggs on top of each other. The layers are created by rolling the thin layers one layer at a time. You do not need a special square pan. A regular round pan would definitely work for this as well. Please see my notes below on how to make this omelette by watching a video by an awesome blogger (not my video). Enjoy!

INGREDIENTS

• 6 large beaten eggs or 1 cup of Just Eggs *for vegan omelet
• 1 carrot (small, shredded)
• 2 scallions (julienned then cut into small pieces)
• 1/2 jalapeño (small, diced)
• 2 tbsp mirin *Use 1/2 tbsp if using vegan eggs
• 3 tbsp water (or dashi stock) *Omit this if using vegan eggs
• 1 tsp salt or 1/2 tsp soy sauce
• 1/2 tsp pepper
• 1-2 slices cheese (sliced into 3 strips) or 1/8 c shredded cheese *use vegan cheese for vegan omelet
• oil for frying (about 2 tablespoons) *I used nonstick spray instead of oil

HOW TO MAKE

1. In a bowl or measuring cup, add carrots, scallions, jalapeno, mirin, salt (or soy sauce), and pepper to beaten eggs or JUST Egg and stir. Using a measuring cup will very work well as you pour the egg mixture in the pan. (If using real eggs, add the water or dashi to the mixture. For vegan eggs, omit the water or dashi.)
2. Heat a round pan or rectangular Korean or Japanese pan over medium heat.
3. Grease pan with nonstick spray or kitchen paper towel soaked in oil, then wipe the pan to grease it.
4. Pour approximately 1/3 of the egg mixture. Add 1/3 slices of cheese or 1/2 teaspoon shredded cheese.
5. Tilt the pan to coat it evenly with the omelette mixture.
6. When the omelette starts to set, roll it up towards you using a spatula.
7. Keeping the rolled omelette in the pan, push back to the farthest side (away from you) of the pan.
8. Grease the empty part of the pan again.
9. Pour another quarter of the egg mixtures in the empty side of the pan. Add cheese.
10. Lift up the first roll with spatula, and let the egg mixture run underneath the cooked first roll.
11. When the mixture is almost set, roll the omelette around the first roll using the technique mentioned earlier.
12. Repeat the steps until you get 4 or 5 layers of the omelette depending on the number of eggs your use.
13. Cool down the omelette for about 5 minutes then cut into 1 inch slices crosswise.
14. Serve as sushi atop sushi rice wrapped with a strip of seaweed or enjoy with plain rice.

MY NOTES

1. Watch this video by an awesome blogger, The Korean Vegan. Her blog is very cool! (“Very cool” is what best describes her blog. You’ll see!)
2. If you are going to vegan eggs, please note that not all vegan eggs are created equal. I tried to use Trader Joe’s brand. It did not work! The eggs broke when I tried to roll the omelette. Only Just Eggs brand works for me. (This is not a sponsored post.)
3. I am imagining that other shredded vegetables would be delicious as well such as zucchini. I have not tried but please let me know if you do!

Did you make a Korean-style Rolled Omelette? Please let me know by leaving a comment below. Enjoy!