Kimchi-flavored fish cake and egg roll.
Gyeran Mari (Rolled Omelette)Ingredients
- 6 eggs.
- 1 teaspoon of salt.
- A handful of chives.
- 3 pieces of imitation crab meat.
- Mukeunji (fermented kimchi), about 3 stalks (a generous handful).
- 1 tablespoon of perilla oil.
- 1 teaspoon of sugar.
- Use a moderate amount of cooking oil.
Instructions
Crack six eggs into a bowl and add 1 teaspoon of salt. Whisk well until everything is combined.
Thinly slice the chives and add them to the egg mixture.
Cut the imitation crab meat into small pieces or tear it into smaller pieces by hand, and then add it to the egg mixture.
Rinse the aged kimchi in water to remove excess seasoning, squeeze out all the moisture, and then finely chop it.
In a pan, heat 1 tablespoon of perilla oil over medium heat. Add the finely chopped aged kimchi and 1 teaspoon of sugar. Stir-fry until the excess moisture evaporates, then set aside.
Heat some cooking oil in a square pan over medium-low heat. Pour in the egg mixture and then evenly spread the aged kimchi on top.
Cook the eggs until they are firm, then gradually add more of the egg mixture to create a thick and even shape.
After cooking until the outside is golden brown and glossy, let it cool slightly before slicing it into bite-sized pieces.