Thick Brick Egg Roll
The Standard Side Dish! Making a Thick, Brick-Like Egg Roll That Disappears in a Blink
A beloved Korean side dish that never gets old – egg roll! Separate the whites and yolks, then layer and roll them up to create a thick, brick-like masterpiece. It’s the perfect choice when you need a special side dish or a delightful addition to lunchboxes. Its rich, savory, and tender texture is simply irresistible.
Essential Ingredients- 8 fresh eggs
- 1 spicy green chili (cheongyang pepper)
- 1 red chili pepper
- 1/2 tsp salt
- 1 Tbsp cooking wine (mirin or rice wine)
Cooking Instructions
Step 1
Gather all ingredients to prepare for making your delicious brick egg roll. Washing and measuring everything beforehand will make the cooking process much smoother.
Step 2
Cut the green and red chili peppers in half, remove the seeds, and then mince them very finely. While slicing them thinly is an option, mincing allows the chili to blend better with the egg mixture, enhancing both color and texture.
Step 3
Crack the fresh eggs into a bowl. Now it’s time to carefully separate the egg whites from the yolks. Using chopsticks or a specialized tool can make this step easier.
Step 4
Place the separated egg whites together and the yolks together in separate containers. This separation is the key to creating the brick-like layers!
Step 5
First, to the bowl containing only the egg whites, add 1 tablespoon of cooking wine to reduce any eggy smell and add a touch of tenderness.
Step 6
Next, add 1/2 teaspoon of salt for seasoning and mix thoroughly with a whisk until well combined, ensuring there are no lumps. Be careful not to whisk too vigorously, as excessive foam can lead to a thinner egg roll.
Step 7
Add the finely minced green and red chili peppers to the egg white mixture and gently mix them in. The vibrant colors will make your egg roll look even more appetizing.
Step 8
1. Heat a non-stick pan over low heat. Lightly coat the pan with cooking oil using a paper towel; this prevents the egg from sticking. 2. Once the pan is adequately heated, keep the heat on low and carefully pour about one-third of the prepared egg white mixture into the pan, spreading it thinly. (You’ll be pouring and rolling in 3 stages!) 3. Before the top of the egg is fully cooked, when it’s about 60-70% set and still looks moist, carefully start rolling it up from one end of the pan. Timing is crucial to avoid tearing the egg!
Step 9
Gently push the first rolled portion to one side of the pan. Pour another third of the egg white mixture into the empty space, spreading it thinly. Then, roll the first egg roll into this new layer of egg mixture, essentially wrapping it. Repeat this process with the remaining one-third of the egg white mixture to build up the thickness.
Step 10
Now, take the separated egg yolk mixture. Divide it in half. Pour one half into the pan, spread it thinly, and roll the thick white-only egg roll into this yolk layer. Repeat with the second half of the yolk mixture to complete the final layer. The cooked yolks will help firm up the entire roll and add a richer flavor.
Step 11
Once the thick brick egg roll is fully cooked, carefully remove it from the pan and place it on a rolling mat or parchment paper. Let it cool slightly; this helps it firm up and makes it easier to slice. While still warm but not hot, slice the egg roll into approximately 1cm thick pieces. Arrange them beautifully on a plate to complete your impressive brick egg roll!
