Gyeran mari (Korean omelet)
Mar. 25th, 2021 08:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeI watched this video when it was first posted. I'd been thinking about buying a new nonstick pan and this gave me a perfect reason to do it. The recipe was posted on the Bon Apetit web page and on their web page. It really does help to watch the omelet being made to grasp the technique.
Ingredients
5 large eggs
2Tbsp. mirin
½ tsp. white or regular soy sauce
½ tsp. kosher salt
1 Tbsp. vegetable oil
2 oz. Parmesan, shaved with a vegetable peeler
6 seasoned toasted seaweed snacks
Whisk eggs, mirin, soy sauce, and salt in a 2-cup measuring glass. Heat oil in a medium nonstick skillet over medium-low. Pour in one third of egg mixture, rotating skillet to evenly distribute. Cook until egg is mostly cooked, about 1 minute. Scatter one third of Parmesan over and shingle 2 seaweed snacks vertically down the center. Using a rubber spatula and starting from one side, fold egg up and over itself to roll up tightly; push to one side. Repeat cooking process with half of remaining egg mixture, Parmesan, and seaweed snacks, then flip existing egg roll over onto flat egg and roll up again. Repeat one more time with remaining ingredients. Transfer gyeran mari to a plate and let cool 5 minutes. Slice into ½"-thick pieces.
I ate this first fresh for lunch yesterday and cold today for breakfast. It was good both warm and cold, but a little too salty. I think I'll make it again and reduce the amount of salt a little.
Ingredients
5 large eggs
2Tbsp. mirin
½ tsp. white or regular soy sauce
½ tsp. kosher salt
1 Tbsp. vegetable oil
2 oz. Parmesan, shaved with a vegetable peeler
6 seasoned toasted seaweed snacks
Whisk eggs, mirin, soy sauce, and salt in a 2-cup measuring glass. Heat oil in a medium nonstick skillet over medium-low. Pour in one third of egg mixture, rotating skillet to evenly distribute. Cook until egg is mostly cooked, about 1 minute. Scatter one third of Parmesan over and shingle 2 seaweed snacks vertically down the center. Using a rubber spatula and starting from one side, fold egg up and over itself to roll up tightly; push to one side. Repeat cooking process with half of remaining egg mixture, Parmesan, and seaweed snacks, then flip existing egg roll over onto flat egg and roll up again. Repeat one more time with remaining ingredients. Transfer gyeran mari to a plate and let cool 5 minutes. Slice into ½"-thick pieces.
I ate this first fresh for lunch yesterday and cold today for breakfast. It was good both warm and cold, but a little too salty. I think I'll make it again and reduce the amount of salt a little.
