Description
A traditional Korean side dish featuring seasoned beaten eggs folded into cylindrical rolls with finely chopped carrots and green onions. Perfect for lunch boxes and banchan, this dish combines protein and vegetables into a visually appealing, delicate texture. The low-heat method preserves vibrant color and flavor.
Ingredients
6 large eggs
1.5 ounces finely chopped Halal chicken or tofu (substitute for beef salami)
1.5 ounces brunoise-cut carrot
1 stalk of green onion, thinly sliced
1/4 teaspoon kosher salt
1/2 teaspoon toasted sesame oil, optional
Vegetable oil (for greasing the pan)
Instructions
Whisk eggs with salt and toasted sesame oil in a bowl until light and frothy
Heat a 24×6-inch rectangular pan over low heat and add a small amount of neutral oil to coat the bottom
Place chopped carrots and green onions in the pan first, followed by the Halal chicken or tofu
Pour a thin, even layer of egg mixture into the pan and cook until barely set at the edges, around 1-2 minutes
Using a flat silicone spatula, fold the edges of the eggsheet inward, then fold the entire mixture into a compact roll
Repeat the process with the remaining egg mixture in 3-4 more layers, building vertically
Once all layers are cooked, combine them into a single cylinder using a turner and transfer to a cutting board
Slice the roll into 1.5-inch pieces and serve immediately or refrigerate for later
Notes
Use a rectangular pan for neat, even layers
Room temperature eggs mix faster and more smoothly
The folding technique takes practice, so work slowly
Store leftovers in the refrigerator to maintain freshness
For vegan version, omit all eggs and use chickpea flour mixture
- Prep Time: 10
- Cook Time: 10
- Category: Easy Snacks, Sides & Sweet Treat Recipes
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 0g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 1050mg