Soft Seaweed Egg Roll (Maesaengi Gyeranmari)
| Super Simple Low-Sodium Seaweed Egg Roll Rich in Iron and Calcium | Also Great for Baby Food
Introducing a soft egg roll recipe made with maesaengi (sea lettuce), packed with oceanic flavor and nutrients! Maesaengi is rich in iron, calcium, and protein, while being low in calories and fat, making it a healthy ingredient. Even without extra seasoning, its natural subtle sweetness and deep flavor develop as you chew, creating a rich and delicious taste. It’s a nutritious side dish perfect for babies just starting solids and the whole family. Recently, freeze-dried maesaengi has become easily available – it just needs to be soaked in cold water for about 5 minutes before use, simplifying the cooking process. Try making this flavorful and nutritious seaweed egg roll with convenient freeze-dried maesaengi!
Ingredients
- 0.8g Freeze-dried Maesaengi (soaked in cold water)
- 1 Fresh Egg
Cooking Instructions
Step 1
First, prepare the freeze-dried maesaengi. Place the maesaengi in cold water and let it soak for about 5 minutes until it loosens up completely without clumps. Drain the soaked maesaengi lightly using a sieve.
Step 2
Crack one fresh egg into a bowl. Remove the chalazae (the stringy white parts) and beat the egg until smooth. It’s important to mix the egg white and yolk thoroughly.
Step 3
Add the drained maesaengi to the beaten egg mixture. Use a fork or chopsticks to gently mix, ensuring the maesaengi is evenly distributed throughout the egg. Be careful not to mix too vigorously to maintain the maesaengi’s texture.
Step 4
Lightly grease a non-stick pan over low heat (induction level 2) with cooking oil, then wipe it with a paper towel to create a thin, even layer. Pour the prepared maesaengi egg mixture into the pan. Tilt the pan so the egg mixture spreads thinly and widely. Cook slowly over low heat.
Step 5
Once the bottom of the egg mixture starts to set, gently begin rolling it from the edge towards the center using chopsticks or a spatula. Roll it while the surface is still slightly soft to achieve a beautiful shape. Fold the undercooked parts inwards as you roll.
Step 6
After finishing the roll, do not transfer it to a plate immediately. Use the residual heat of the pan, along with a spatula and cooking spoon, to gently shape and firm up the roll as it cools slightly. This helps to set the shape, resulting in a more compact and neat seaweed egg roll.
