AI-generated imageGim Gyeran Mari: Seaweed-Layered Korean Egg Roll (2)
A Korean rolled omelette made by layering a whole sheet of gim between egg layers; its dark spiral differs from vegetable or pollock-roe egg rolls.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Beat 3 eggs with a pinch of salt; trim the gim to fit the pan.
- 02
Coat a nonstick pan with 1 tsp oil over medium-low heat; spread two thirds of the egg thinly.
- 03
Lay 1 sheet gim on the set but still moist egg layer and pour the remaining beaten egg over it.
- 04
As the top begins to set, fold one end 3–4 cm and roll into a log with a spatula; lower heat if browning.
- 05
Turn gently until the middle is cooked through. Cool about five minutes and slice into 2 cm pieces.
Helpful source links
Before you cook
Cook eggs through (egg-dish reference 71°C/160°F). Check added ingredients on seasoned gim, chill packed lunches and refrigerate leftovers within two hours.
Allergens: egg, possible sesame or seafood in seasoned seaweed
Image & source credits
AI-generated image.
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