Popping Delight: Flying Fish Roe Rolled Omelet (Naruchial Gyeranmari)
A Simple yet Special Side Dish: Flying Fish Roe Rolled Omelet Recipe
Today, we’re introducing a simple yet exceptionally delicious side dish: the Flying Fish Roe Rolled Omelet. This dish is a perfect addition to lunchboxes! Rolled omelets are incredibly versatile, and by adding flying fish roe, we’ve created a unique texture that pops with every bite, along with a subtle savory flavor. It tastes remarkably like crab stick, offering a sophisticated taste. It’s easy to make, so anyone can follow along!
Ingredients- 2 Fresh Eggs
- 1.5 Tbsp Flying Fish Roe (Naruchial)
- 0.5 Tbsp Milk (for added softness)
- 0.5 Tbsp Cooking Wine (Mirin/Masul) (to remove fishy odor and enhance flavor)
- A pinch of Salt (for seasoning)
Cooking Instructions
Step 1
First, prepare 2 fresh eggs in a bowl. Carefully crack them to ensure no shell pieces fall in.
Step 2
Using chopsticks or a whisk, beat the eggs thoroughly, breaking down the chalazae (the white, stringy bits). This is the first step to achieving a tender rolled omelet.
Step 3
If you’d like to add extra softness to your omelet, mix in 0.5 Tbsp of milk. This will further enhance the overall flavor.
Step 4
Add 0.5 Tbsp of cooking wine (mirin or masul) to help eliminate any egginess and add a savory depth. Say goodbye to fishy-smelling eggs!
Step 5
Now, it’s time to add the star ingredient: 1.5 Tbsp of plump flying fish roe! Forget the idea that naruchial is only for bibimbap or steamed eggs. Adding it to a rolled omelet creates a special dish with a delightful popping texture. It offers a sophisticated flavor reminiscent of crab stick, which children will absolutely love. Lastly, season with a pinch of salt to balance the flavors. (For detailed instructions on how to cook the omelet, please refer to my other Kimchi Rolled Omelet recipe @6971694 for more guidance!)
