Name: Korean Rolled Omelette with Green Onions
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2 servings
Cuisine: korean
Ingredients: 4 large eggs; 2 stalks green onions (finely chopped); 1/4 teaspoon salt; 1 tablespoon cooking oil; 1 pinch black pepper (optional)

Korean Rolled Omelette with Green Onions

A classic Korean side dish featuring fluffy rolled eggs mixed with fresh green onions. This simple and delicious dish is perfect for breakfast, lunch boxes, or as a side dish. It's a great recipe to practice your egg-rolling technique!

15 min

Easy

2 servings

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Taste Profile

Sweet1/10

Salty4/10

Sour0/10

Umami3/10

Spicy0/10

🥄 Texture

The Korean Rolled Omelette with Green Onions has a soft and fluffy texture, with a slight crispiness on its outer layer from the cooking oil. The finely chopped green onions add a subtle crunchiness, providing a pleasant contrast.

👃 Aroma

This dish offers a comforting and inviting aroma, combining the rich, savory scent of cooked eggs with the fresh, slightly pungent smell of green onions. The optional pinch of black pepper can add a hint of spiciness to the overall fragrance.

🍷 Pairs Well With

A light green tea or a barley tea would complement the dish well, offering a refreshing contrast to the savory flavors of the omelette.

🥗 Side Dishes

Kimchi and a small bowl of steamed rice make perfect side dishes, adding a spicy and tangy flavor profile along with a soft, sticky texture to balance the meal.

Instructions

Wash and finely chop the green onions into small pieces. Crack the eggs into a bowl, add the chopped green onions, salt, and pepper. Mix everything together well with a fork or chopsticks until combined.

Heat a non-stick pan over medium-low heat and add the cooking oil. Spread the oil evenly across the pan by tilting it.

Pour about one-third of the egg mixture into the pan and tilt to spread it into a thin layer. When the bottom is set but the top is still slightly wet (about 1 minute), use a spatula to gently roll the egg from one side to the other.

Push the rolled egg to one side of the pan. Add another third of the egg mixture to the empty space, lifting the first roll so the new egg flows underneath. When set, roll the existing roll over the new layer. Repeat with the remaining egg mixture.

Remove the rolled omelette from the pan and let it cool for 1 minute on a cutting board. Slice into bite-sized pieces about 1-inch thick and serve warm or at room temperature.