Easy Seaweed Omelet Roll (Maesaengi Gyeranmari) using Dried Seaweed Blocks
How to Make a Flavorful Maesaengi Omelet Roll with Great Taste Combinations (Using Dried Seaweed Blocks)
Today, we’re making a super simple Maesaengi Omelet Roll by adding dried Maesaengi blocks to eggs. This recipe is incredibly easy and brings the delicious taste of seaweed into a fluffy omelet.
Ingredients- 1 Dried Maesaengi block
- 2 Eggs
- 2 pinches of Salt
- Cooking oil, as needed
Cooking Instructions
Step 1
First, prepare the dried Maesaengi block. Place the dried Maesaengi block in a small bowl. Add just enough lukewarm water to cover the block slightly and let it rehydrate for about 10 minutes. This process will revive the seaweed’s fresh, oceanic aroma and soften it, allowing it to blend beautifully with the eggs.
Step 2
In a separate bowl, crack two fresh eggs. Add about two pinches of fine salt. Whisk gently with chopsticks or a whisk until the egg whites and yolks are smoothly combined. It’s important to mix them thoroughly without over-whisking.
Step 3
Add the rehydrated Maesaengi to the beaten egg mixture. Stir well to ensure the Maesaengi is evenly distributed throughout the egg mixture, without any clumps. If there are any large pieces of seaweed, gently break them apart with your chopsticks.
Step 4
Now, it’s time to cook the omelet. Heat a frying pan over medium-low heat. Add a generous amount of cooking oil and swirl to coat the entire pan surface. Pour the prepared Maesaengi egg mixture into the hot pan. Use a spatula or chopsticks to spread the mixture thinly and evenly across the bottom of the pan. Be careful with the heat; if it’s too high, the egg might burn.
Step 5
As the edges of the egg begin to set, start gently rolling the omelet from one side of the pan. Once rolled, push the cooked portion to one side, pour more egg mixture into the empty space, and continue rolling. Repeat this process, cooking and rolling in stages, to create a thick and fluffy omelet roll. Rolling it multiple times rather than cooking it all at once will result in a prettier shape and ensure it’s cooked through evenly.
Step 6
Once the Maesaengi omelet roll is cooked to a golden perfection, let it cool slightly. If you try to slice it while it’s too hot, it might fall apart. Allow it to cool down a bit, then slice it into bite-sized pieces for a neat presentation.
Step 7
Your delicious Maesaengi Omelet Roll, bursting with fragrant oceanic flavor and a tender texture, is now complete! Enjoy it as a satisfying meal with warm rice, or serve it with a soy-based dipping sauce as a delightful appetizer or snack. Experience the wonderful taste of fresh Maesaengi conveniently at home!
