Aromatic Minari Rolled Omelet
The Best Cooking Secrets: Han Myung-sook’s Minari Rolled Omelet Recipe
Today, we’ll be making a Minari Rolled Omelet, a recipe from ‘The Best Cooking Secrets’ by Chef Han Myung-sook. It’s incredibly easy and twice as delicious!
Main Ingredients
- 40g fresh minari (Korean parsley/water dropwort)
- 4 large eggs
Cooking Instructions
Step 1
Thoroughly clean the minari. Soak it in cold water with 1 tablespoon of vinegar for about 10 minutes to refresh it. Then, rinse it under running water 3-4 times. Gently pat dry with paper towels or shake off excess water. You will only use the stems, discarding the leaves.
Step 2
Finely chop the minari stems. Chopping them into small pieces, about 0.5 cm, will ensure they are evenly distributed in the omelet, adding texture and flavor.
Step 3
Crack the eggs into a wide bowl. Whisk them vigorously with a fork until the yolks and whites are completely combined. Whisk gently to avoid creating too much foam.
Step 4
Prepare the seasoning ingredients that will enhance the flavor of your omelet. Add 4 tablespoons of milk for tenderness, 1 teaspoon of salt for savory depth, 1/2 teaspoon of sugar for a touch of sweetness, 1 tablespoon of cheongju (or mirin) to remove any eggy odor and add flavor, and 1 tablespoon of toasted sesame seeds for a nutty aroma.
Step 5
Add the chopped minari and all the prepared seasoning ingredients to the beaten eggs. Mix everything thoroughly with chopsticks or a spatula until well combined. Ensure the minari is not clumped together and is evenly distributed within the egg mixture.
Step 6
Now, let’s make the rolled omelet! Heat a non-stick pan over medium-low heat. Add a generous amount of vegetable oil, then gently wipe it with a paper towel to coat the pan. Pour a thin layer of the egg mixture into the pan. When the egg is about 80% cooked and the edges start to set, carefully begin to roll it from one side. Gently push the rolled portion to the side of the pan, then pour more egg mixture into the empty space. Continue this process of pouring and rolling to create a thick and beautiful omelet.
Step 7
By repeating this process, you’ll create a thick and appetizing minari rolled omelet. Continue pouring and rolling the egg mixture until it reaches your desired thickness.
Step 8
Once the omelet is almost complete, tilt the pan and stand the omelet on its side to cook all around evenly. This ensures a uniformly cooked and more polished final product.
Step 9
After cooking, transfer the rolled omelet to a cutting board lined with parchment paper. Let it cool slightly for a few minutes. This allows the omelet to firm up, preventing it from falling apart when you slice it.
Step 10
For neat slices, aim for an even thickness. If it’s difficult to cut uniformly, you can first cut it in half lengthwise, then cut each half in half again. I sliced mine into approximately 1.5 cm thick pieces, but feel free to adjust the thickness to your preference.
