Refrigerator Raid! Delicious Rolled Omelet Using Leftover Jeon
Transform Leftover Holiday Jeon into a Hearty and Flavorful Rolled Omelet
Don’t let leftover jeon (Korean savory pancakes) go to waste! This recipe transforms them into a simple yet special ‘Jeon Rolled Omelet.’ The jeon, which was great in fried rice or stew, now meets fluffy eggs to become a delightful meal or a satisfying side dish. It’s a wonderfully accessible recipe that anyone can follow.
Main Ingredients- 225g leftover holiday jeon (any type of savory pancake is fine)
- 4 fresh eggs
- 1 tsp fine salt
- Cooking oil, as needed (for greasing the pan)
Cooking Instructions
Step 1
First, prepare the leftover jeon from the holidays. I measured about 225g. Any type of jeon will work wonderfully in this recipe.
Step 2
Prepare 4 fresh eggs, the star ingredient for this rolled omelet. Crack the eggs into a bowl and remove the chalazae (the white, stringy bits) using a fork. Removing the chalazae will result in a smoother and cleaner omelet.
Step 3
Add 1 teaspoon of fine salt to the beaten eggs and mix thoroughly with a chopstick or whisk until evenly seasoned. It’s important to stir until the salt is fully dissolved.
Step 4
Prepare the leftover jeon according to your preference. I chose to chop it into bite-sized pieces with a knife. Chopping it roughly with a knife rather than blending it in a food processor provides a better texture when you bite into the rolled omelet. If you mince it too finely, it might blend in too much with the egg and lose its identity.
Step 5
Heat a pan over medium-low heat and add a generous amount of cooking oil. Wipe the pan with a paper towel to evenly coat the surface. Once the pan is sufficiently heated, pour a thin layer of the egg mixture. Sprinkle the chopped jeon over the egg. As the jeon starts to cook, carefully roll it up like a sushi roll. After rolling, pour more egg mixture into the empty space in the pan, then lift the rolled portion to place it underneath, and continue rolling to create a thick omelet. Repeat this process of adding egg and rolling until the omelet reaches your desired thickness.
Step 6
Your thick and appealing Jeon Rolled Omelet is complete. The combination of the golden-brown cooked egg and the jeon hidden inside looks wonderfully promising.
Step 7
When you slice the rolled omelet, you’ll see the roughly chopped pieces of jeon subtly appearing within the egg, adding a delicious depth of flavor. The key is that the jeon pieces maintain their form without being completely mashed.
Step 8
Here’s your simple yet impressive Jeon Rolled Omelet! It’s soft on the outside, satisfyingly chewy on the inside, and enhanced with the savory umami from the jeon, making it a dish anyone can enjoy without hesitation. It’s a perfect side dish for rice or even a delightful snack. Be sure to give it a try!
