Korean Egg Roll (Gyeran-mari)

Serves 4

Ingredients

• 6 large eggs
• 1 small (about 2 oz) carrot
• 3 scallions
• 1/4 tsp salt
• pinch black pepper
• 1 tsp sesame oil
• 2 tbsp vegetable oil

Instructions

1. 1Crack the eggs into a large mixing bowl and whisk vigorously until well beaten.
2. 2Finely dice the carrot into tiny cubes (about 1/8-inch) so they cook quickly.
3. 3Thinly slice the scallions, discarding the root ends.
4. 4Add the diced carrot, sliced scallions, salt, black pepper, and sesame oil to the beaten eggs.
5. 5Stir the mixture gently until all ingredients are evenly distributed.
6. 6Heat vegetable oil in a large non-stick skillet or rectangular omelette pan over medium heat.
7. 7Pour in half the egg mixture (about 1 cup) and tilt the pan to spread it into a thin, even layer.
8. 8Cook for 2-3 minutes until the bottom is set but the top is still slightly runny.
9. 9Using a spatula, carefully roll the omelette from one side to the other into a tight cylinder.
10. 10Push the rolled omelette to one side of the pan, add another oil if needed, and pour in the remaining egg mixture.
11. 11Lift the first roll slightly so the new mixture flows underneath it, then cook until the new layer sets.
12. 12Roll the first omelette over the new layer to create one larger roll; cook 1-2 minutes more until fully set.
13. 13Transfer the finished roll to a cutting board and let it rest for 2 minutes.
14. 14Slice into 1-inch thick pieces and serve warm or at room temperature.