Colorful Rolled Omelet Rice (Gyeranmari Bap)
Vibrant and Delicious Rolled Omelet Rice Recipe
For a special holiday, I prepared a lunchbox for my daughter, just in case I might visit her. Here’s a recipe for a beautifully colorful rolled omelet rice.
Ingredients- 1 bowl of cooked rice
- 1/3 carrot
- 1/2 cucumber
- 3 tablespoons stir-fried beef (seasoned like bulgogi)
- 1 egg
- 1 sheet of seaweed (gim)
- Salt to taste
- Cooking oil
- Sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
First, prepare the vibrant ingredients for the rolled omelet rice. Finely mince or julienne the carrot after washing it thoroughly. For the cucumber, remove the seeds and chop it into small pieces as well. (Tip: Lightly salting the cucumber and squeezing out excess water can prevent the rice from becoming soggy.) Also, chop the pre-cooked stir-fried beef (seasoned with bulgogi sauce) into small, bite-sized pieces.
Step 2
Lightly grease a pan with cooking oil. Stir-fry the prepared carrots until they are tender-crisp, and the cucumbers until they are slightly softened. Season the vegetables lightly with salt. In the same or another clean pan with a little more oil, stir-fry the seasoned beef until nicely browned. (Tip: The beef is already seasoned, so no additional seasoning is usually needed.)
Step 3
In a bowl, combine the warm cooked rice with the stir-fried carrots, cucumber, and seasoned beef. Add a pinch of salt to taste, along with sesame seeds and a drizzle of sesame oil. Gently mix everything together until well combined, being careful not to mash the rice grains.
Step 4
Now, let’s prepare the omelet. Crack one fresh egg into a separate bowl. Whisk it well to break up the yolk and white until smooth. Cut the sheet of seaweed (gim) into pieces appropriately sized to wrap the rice. (Tip: Lightly toasting the seaweed beforehand can add extra crispness and flavor.)
Step 5
Shape the seasoned rice mixture into small, bite-sized oval or round portions. Lightly coat a frying pan with cooking oil and heat over medium-low heat. Place a piece of seaweed on the pan, followed by a spoonful of beaten egg spread thinly. Place a portion of the shaped rice onto the egg. As the egg begins to cook, carefully roll the seaweed, egg, and rice together into a neat log. Repeat this process to create your colorful rolled omelet rice. (Tip: If rolling from the seaweed side is challenging, you can cook the egg first, then place the seaweed on top, followed by the rice, and then roll.)
