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Explore The art of making a Korean omelet! #koreanfood #omelette #breakfast #cooking #eggs with 691,806 views, 28,087 likes, and 288 comments. Experience the impact of this video content that has captured audience attention.

For breakfast or lunch, gyeran mari (korean rolled omelette) is a good option. I ate all of this myself and kids tend to gobble it all too. Something about it being meticulously rolled and cut into bite size pieces makes it fun to eat. Very tasty too. Wanted to share this video so you can visually see how it’s rolled. It’s more complicated to explain the instructions in words so I hope this helps! The full written recipe can be found on pg. 105 of our cookbook, UMMA tho. SERVES 3 or 4 INGREDIENTS: 5 large eggs 1 tablespoon milk 1/4 teaspoon sugar 1/4 teaspoon salt or MSG seasoning salt 2 green onions, minced 5 tablespoons (50 grams) minced Spam @spambrand or ham 3 tablespoons minced carrot 2 1/2 teaspoons neutral cooking oil, divided INSTRUCTIONS (summarized): For the rolling technique, I highly recommend following the video above. It’s much easier to understand visually. 1. Whisk eggs, milk, sugar, and seasoning salt until completely combined. Stir in green onions, Spam, and carrot. 2. Heat 1 teaspoon oil in a nonstick omelet pan over medium-low heat. Pour in ½ cup egg mixture, tilting the pan to evenly coat the bottom. Cook until the bottom is just set but the top is still slightly wet, 1–3 minutes. 3. Starting from the edge closest to you, gently fold/roll the omelet away from you a few times. Slide the partially rolled omelet back toward you to create an empty space in the pan. 4. Lightly oil the empty space and pour in another thin layer of egg mixture, letting it connect to the existing roll. Cook until just set but still slightly wet on top, then continue rolling the omelet away from you. 5. Repeat this process: oil, pour, cook, and roll until all the egg mixture is used. Cook the finished omelet, turning as needed, until sealed on all sides. 6. Transfer to a cutting board and rest for 5 minutes. Slice into ½-inch pieces and serve.

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