Classic Korean Egg Rolls
2 servings
30 minutes
Classic Korean egg rolls, known as 'Gyeran Mari', are a popular dish in Korean cuisine. Their history roots back to home cooking, where simple yet nutritious ingredients are transformed into exquisite snacks. These delicate egg rolls filled with fresh vegetables and herbs have a soft, slightly sweet flavor with spicy notes of pepper. They are perfect as a side dish or on their own, complementing main dishes of Korean cuisine. Served in neat slices, they are not only tasty but also aesthetically pleasing. Gyeran Mari pairs wonderfully with soy sauce or spicy dips, adding brightness to the flavor. Their ease of preparation and versatility make them an excellent choice for breakfast, snacks, or bento lunch.
1
Chop the greens and vegetables into cubes, the smaller the better.
2
In a separate bowl, mix milk, spices, and 4 eggs. Add the vegetable mixture - about 2.5 tablespoons of each ingredient. Stir.
- Chicken egg: 4 pieces
- Milk: 3 tablespoons
- Ground black pepper: 0.3 teaspoon
- Salt: 0.3 teaspoon
- Carrot: 1 piece
- Onion: to taste
- Spring onion: 1 bunch
- Bell pepper: 1 piece
3
Pour 1.5 tablespoons of oil into a preheated thick-bottomed pan (save half a tablespoon for greasing part of the pan during further cooking) and pour in the batter.
- Olive oil: 2 tablespoons
4
When the pancake (be careful not to overcook it!) starts to roll, take a spatula and gently curl one edge of the pancake. Move this part to the edge of the pan and pour more egg mixture on the other edge, as if 'extending' the pancake.
- Chicken egg: 4 pieces
5
If you used only half of the prepared mixture and your 'pancake roll' is already large in diameter, wrap it up to the end, bake it until crispy, or however you like, and place it on plates, and from the remaining mixture, make another pancake by repeating the same actions.
6
Place on a plate to cool, only then cut - otherwise, it will crumble.
