Korean Rolled Omlette with Nori (Gyeran Mari with Gim)
The combination of the egg with the toasted Nori is one made in Heaven, in our humble opinion! The umami flavours of the two ingredients go so well together that we found the recipe to not really need salt, although, of course, salt will sad make this dish even more delicious. This is a very popular side dishdfsfsdfsd or snack in South Korea. This is an omelette that is rolled into a roly poly shape and can be made with finely chopped vegetables, and / or with Nori sheets (called 'Gim' in Korean) – both versions are very popular in Korea, and of course, very nutritious.
Our personal tip: if you would like to make a vegan version, you could try substituting the egg with gram (chickpea) flour, sold in supermarkets across the UK, and mix it with water and spices and cook in a similar fashion to the Indian chickpea omelettes. However, such an omelette will be very hard to roll, but will still taste delicious!
Ingredients
3 eggs
1 sheet of Nori ('Gim' in South Korean), cut in half
pinch salt
vegetable oil for frying
classic hummus (optional)
Method
-
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, but make sure to not overload with the veggies, or it will be extremely difficult to roll the omelette later.)
-
Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly. 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 bit, if the egg is cooking too fast.)
-
When the egg is set but the surface is still wet, add a pre-cut half sheet of Nori. Pour the remaining egg over the Nori and swirl the pan around to spread the egg mixture evenly.
-
Spray the Nori with some water or with a very thin layer of hummus.
-
When the egg surface is set again, using a spatula, lift one end of the egg (about 1-1/2 inch) and fold it into a roll to one side of the pan.
- Add the remainder of the egg to the exposed half of the pan.
- Repeat the process steps 2 to 6 above with the remaining 1/3 of the egg mixture.
- Remove omelette roll from the pan and let cool for about 5 minutes. Slice the roll into thick, even pieces (3/4 to 1-inch thick).
Tips
Traditionally, the roll is cooked with the egg slightly wet, to make sure the omelette sticks together and doesn't fall apart when cut up, but to avoid undercooking the egg, which may not be very safe in this day and age, we prefer to wet the nori with either water or with hummus before rolling the omelette to help is stick together.