Nutritious and Delicious Seaweed Rolled Omelet
The Ultimate Comfort Food: A Perfect Seaweed Rolled Omelet Recipe
Seaweed, a low-calorie superfood packed with marine nutrients, is rich in protein and vitamins, making it excellent for preventing arteriosclerosis and hypertension, and for eliminating cholesterol. Let me share a recipe for Kim Gyeranmari (Seaweed Rolled Omelet) that incorporates this nutrient-dense seaweed! It’s a recipe that’s both healthy and incredibly tasty.
Ingredients- 5 large eggs
- 2 sheets of dried seaweed (gim)
- 50g carrot
- 10g green onion
- 1 Tbsp cooking wine (mirin or sake) to remove egg odor
- 1 tsp salt
- A little cooking oil for greasing the pan
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Seaweed Rolled Omelet. Wash the carrot and green onion thoroughly.
Step 2
Finely mince the carrot and green onion. These will be mixed into the egg mixture. Mincing them very finely will ensure they blend well with the egg and create a tender texture when cooked.
Step 3
Crack the 5 eggs into a bowl. Using a fork or whisk, carefully remove the chalazae (the stringy white bits) by whisking thoroughly. Removing the chalazae makes the omelet much smoother and softer. Next, add 1 tablespoon of cooking wine to help eliminate any potential egg odor and whisk well. Finally, add the finely minced carrot and green onion to the egg mixture and stir to combine.
Step 4
Add 1 teaspoon of salt to the egg mixture and stir again to ensure all ingredients are evenly distributed. Proper seasoning at this stage is key for flavor.
Step 5
Now, let’s make the omelet! Heat a non-stick pan over low heat and lightly grease it with cooking oil. You can use a paper towel to spread a thin, even layer of oil. Be careful not to let the pan get too hot. Pour a thin layer of the egg mixture into the pan, spreading it evenly. Once the egg starts to set slightly, place a sheet of dried seaweed over the cooked egg layer. Gently press the seaweed down to help it adhere to the egg. As the egg cooks, carefully roll it up from one end, incorporating the seaweed. Push the rolled omelet to one side of the pan, then pour more egg mixture into the empty space. Once this new layer of egg begins to set, lift the rolled omelet and roll it again into this new layer. Repeat this process, adding more egg mixture and rolling, until you’ve used up all the egg mixture and have a thick, beautifully layered Seaweed Rolled Omelet.
Step 6
Once the omelet is fully cooked and rolled, remove it from the pan and let it cool slightly. If you try to slice it while it’s too hot, it might fall apart. Once it has cooled enough to handle, slice it into bite-sized pieces, similar to how you would slice a sushi roll. Your nutritious and delicious Seaweed Rolled Omelet is now complete! It’s wonderful served warm, or you can let it cool completely and pack it as a side dish for lunchboxes.
