Korean rolled omelette — Maangchi official video
Official creator rolling demonstration; final center-temperature check is an added safety step in this recipe.
Official cooking video · Maangchi · YOUTUBEFully Cooked Korean Onion-Pepper Rolled Omelette
A two-portion rolled egg dish using four eggs, onion and optional bell peppers, layered in a skillet. Adapted from Maangchi, with a fully cooked center check.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Finely dice half an onion and, if using, one tablespoon each green and red bell pepper.
- 02
Beat four eggs with 1 tsp salt and 1/4 tsp pepper, then stir in the onion and optional peppers.
- 03
Heat a nonstick skillet over medium, lower to medium-low and brush on some of the 15 ml oil. Spread one-third of the egg into a thin rectangle and cook for 1–2 minutes until the bottom sets.
- 04
Roll the first layer to one side, oil the empty area, pour in half of the remaining egg attached to the roll, cook 1–2 minutes, then roll again.
- 05
Repeat with the remaining egg mixture and oil, then turn the finished roll on all sides over low heat for 3–4 more minutes.
- 06
Verify the center reaches at least 71°C (160°F) with a food thermometer, cooking longer if needed. Rest five minutes, slice and serve two portions.
Before you cook
Contains egg. Do not taste raw egg mixture; cook the center to at least 71°C (160°F). One teaspoon of salt makes this salty; serve suitable portions. Refrigerate leftovers in shallow containers within two hours at 4°C (40°F) or colder and reheat to 74°C (165°F).
Allergens: egg, check packaged seasonings for other allergens
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Original AI-created illustration of Korean rolled omelette with vegetables. Not a photograph of a dish actually cooked.