Korean Egg Roll

Sheena

I usually make simple tamagoyaki, but this time we had some leftover vegetables in the fridge, so I made Korean egg roll instead. It ended up being very filling; perfect baon for a hiking trip.

Ingredients:

• Eggs (5 large)
• Milk (1 tbsp)
• Mirin or any vinegar (1/2 tsp)
• Carrots (1 small, finely chopped)
• Onion (1/4 small)
• Garlic (2 cloves)
• Eggplant (1 small, finely chopped)
• Salt & pepper (a pinch each)
• Vegetable oil (3-4 tbsp)

Instructions:

1. Sauté carrots and eggplant with the onion and garlic. Set aside when cooked.
2. On a bowl, mix the eggs, milk, and mirin/vinegar. Whisk or beat well.
3. Throw in the veggies and add salt and pepper. I like to put a lot of pepper.
4. Now it’s time for rolling. Don’t panic. Just follow these steps:
5. Scoop 1/2 cup of the mixture and pour onto oiled pan. Wait until the bottom is cooked but the top remains soft (you can check the bottom with your spatula)
6. Use your spatula to start rolling or folding from the right side (if right-handed). Roll until 75% of the way.
7. Drag roll back to the right side, creating space on the unrolled left side.
8. Pour another 1/2 cup of the mixture. Make sure the newly poured mixture merges well with the unrolled part by slightly tilting the pan to the right.
9. Repeat the pouring and rolling procedure until you’ve used up all the mixture.
10. Remove roll from the pan and let cool before slicing into desired sizes.

It’s really easy once you get the hang of the rolling thing, and quite fun, too! I used carrots and eggplant in this recipe but feel free to use whatever veggies you have in your fridge.