Korean Omelet (Gerandchim)
2 servings
20 minutes
Geranchim is a delicate and airy Korean omelet cooked in a ceramic pot over low heat. Its origins lie in traditional Korean cuisine, where it serves as a light side dish or standalone meal. Its soft, velvety texture is achieved by carefully whisking eggs with water and straining the mixture through a sieve. This cooking method results in a fluffy and tender omelet, like a cloud. The aroma of fresh green onions adds notes of freshness, while salt enhances the natural richness of flavor. Geranchim is perfect as an accompaniment to main dishes or as a light breakfast, creating a cozy home atmosphere. This omelet is a harmony of simple ingredients transformed into a culinary masterpiece.
1
Whisk the eggs well with water.
- Chicken egg: 2 pieces
- Water: 100 ml
2
Pass the mixture through a sieve, it will give the dish more airiness.
3
Add salt.
- Salt: to taste
4
Preheat a heat-resistant ceramic pot, pour in the egg mixture, and cook on low heat, stirring with chopsticks for 5-7 minutes.
- Chicken egg: 2 pieces
5
When the omelet rises, add the chopped onion.
- Spring onion: 20 g
