Savory Beef Rolled Omelet
Elevate Your Omelet: Delicious Beef and Egg Rolls
Transform your everyday omelet into a satisfying main dish with our ‘Beef Rolled Omelet’! This recipe adds a wonderfully tender and flavorful touch with thinly sliced beef, making it perfect as a hearty meal or a special side.
Main Ingredients- 60g thinly sliced beef for shabu-shabu
- 2 fresh eggs
- 1/2 handful of finely chopped green onions (white parts preferred)
Seasoning & Others- Pinch of salt
- Pinch of black pepper
- 1 Tbsp oligodang (Korean oligosaccharide syrup) or honey
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp oligodang (Korean oligosaccharide syrup) or honey
Cooking Instructions
Step 1
First, lightly season the thinly sliced beef with a pinch of salt and pepper. You can add a splash of cooking wine (optional) if you like. The thin slices will absorb the seasoning quickly.
Step 2
In a bowl, crack the 2 fresh eggs. Add the finely chopped green onions and 1 tablespoon of oligodang. Whisk everything together gently with a fork or whisk until well combined. No extra salt is needed for the egg mixture itself.
Step 3
Heat a non-stick frying pan over low heat. Add a thin layer of cooking oil and spread it evenly. It’s crucial to keep the heat very low from the start to prevent the egg from burning. Ensure the pan isn’t too hot before adding the first layer of egg.
Step 4
Pour a thin layer of the seasoned egg mixture into the pan. As the egg begins to set around the edges, you’ll repeat this process about three times, building up layers of egg. Don’t wait for the egg to be fully cooked before adding the next layer.
Step 5
When the first layer of egg is about 70% cooked, carefully spread the seasoned beef thinly over the surface of the egg. Make sure the beef pieces are spread out evenly and not clumped together.
Step 6
Gently fold the omelet in half, like closing a book, using your spatula. Slide the rolled egg to one side of the pan. Then, pour another thin layer of the egg mixture into the empty space. Once again, spread the seasoned beef thinly over this new layer of egg.
Step 7
When this new layer of egg is partially set, carefully roll the omelet again, incorporating the previously rolled portion. Be gentle to avoid tearing the egg.
Step 8
Finally, pour the remaining egg mixture and, once it’s set, roll it up completely to finish the omelet. You’ll repeat the process of pouring egg, adding beef, and rolling about three times in total to create a thick, satisfying rolled omelet.
Step 9
Once the rolled omelet is cooked, remove it from the pan and let it cool slightly. Then, slice it into bite-sized pieces. Serve on a plate for a beautifully presented and delicious dish! Tip: Pay close attention to the heat control to prevent burning the omelet. Avoid using high heat.
