Thousand Layer Egg Roll
Altolan’s Secret: The Thousand Layer Egg Roll Recipe
Today, we’re diving into the ‘Thousand Layer Egg Roll,’ a special recipe shared by Cheon Sang-hyun, a renowned chef who previously served at the Blue House. This dish is celebrated for its incredibly soft texture and rich flavor profile, achieved through its layered construction. It’s a visually stunning and delicious dish perfect for special occasions or impressing guests.
Key Ingredients- 80g Carrot
- 60g Scallion (Green Onion)
- 7 Perilla Leaves
- 180ml Anchovy-Kelp Broth
- 10 Fresh Eggs
- 2 Tbsp Shrimp Paste Water (Saeujeot Gukmul)
- Cornstarch Slurry (1 Tbsp Cornstarch + 1 Tbsp Water)
- A little Cooking Oil
Cooking Instructions
Step 1
The first step to a delicious Thousand Layer Egg Roll is preparing the vegetables. The fineness of your chop will greatly impact the final appearance and texture. Mince the carrot and scallion as finely as possible. If they are cut too coarsely, the egg roll may not form properly. Cut the 7 perilla leaves in half, then julienne them coarsely. These prepared vegetables will add vibrant color and delightful flavor to your egg roll.
Step 2
Prepare 180ml of anchovy-kelp broth. This flavorful broth is key to elevating the savory depth of the egg roll.
Step 3
Crack 10 fresh eggs into a large bowl. Add the prepared 180ml of anchovy-kelp broth. Using broth instead of plain water imparts a much richer and more complex flavor. Whisking the eggs thoroughly will also contribute to a softer texture. Adding liquid like broth or water helps prevent the eggs from cooking too quickly or puffing up excessively, making the rolling process easier.
Step 4
Straining the egg mixture through a fine-mesh sieve is a crucial step for achieving a silky-smooth texture. This process removes any chalazae (the white stringy bits) and ensures a perfectly uniform consistency. Gently scrape the bottom of the sieve with a spatula to help the egg liquid pass through effectively.
Step 5
Add the finely minced carrot and scallion to the strained egg mixture. Stir well to distribute the vegetables evenly throughout the batter.
Step 6
Here’s a secret ingredient from Chef Cheon: cornstarch slurry! Mix 1 tablespoon of cornstarch with 1 tablespoon of water, then add this slurry to the egg mixture. This binder prevents the egg roll from breaking apart as it cooks, ensuring it holds its shape beautifully.
Step 7
Seasoning is achieved solely with shrimp paste water. Add 2 tablespoons of shrimp paste water. Shrimp paste and eggs are a classic pairing that adds a wonderful umami flavor, making this a key to the deliciousness of the egg roll.
Step 8
Whisk everything together thoroughly until well combined. The colorful vegetables mingling with the vibrant yellow egg mixture create an appetizing visual.
Step 9
Lightly preheat your pan over low heat. Add a thin layer of cooking oil. Be mindful not to use too much oil, as this can cause the egg roll to puff up and lose its shape. Pour a thin layer of the egg mixture into the pan. It’s better to pour thin layers multiple times rather than one thick layer.
Step 10
As the thin layer of egg starts to cook, gently pull the cooked edge towards the center and roll it up. Continue this process, layering the cooked egg over itself to build the roll. It might feel a bit tricky at first, but you’ll quickly get the hang of it with practice.
Step 11
To ensure a firm and neat shape, carefully tilt the pan and cook the sides of the egg roll as well. Make sure all sides are evenly cooked.
Step 12
Once the egg roll is beautifully cooked, it’s best to let it cool on a bamboo mat or a clean kitchen towel for a bit before slicing. Cutting it while it’s too hot can cause it to crumble or lose its shape. If you’re in a hurry, you can warm your knife slightly by dipping it in hot water or briefly holding it over a flame for a cleaner cut.
Step 13
After cooling, you’ll see a perfectly formed, appetizing square-shaped egg roll. The distinct layers are truly a beautiful sight!
Step 14
Now, it’s time to slice the egg roll into bite-sized pieces. Slicing at even intervals will help maintain a neat appearance. If you find it difficult to cut evenly, try this trick: cut the roll in half first, then cut each half in half again (making four pieces), and then cut those pieces in half (making eight pieces). This method makes it easy to achieve uniform slices.
