Gyeran Mari (Rolled Omelet)

Instructions

1. 1Finely chop the 1/4 cup carrot, 2 tbsp green onion, and 2 tbsp onion.
2. 2In a medium bowl, whisk together the 6 large eggs, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1/4 tsp salt until well combined.
3. 3Add the chopped 1/4 cup carrot, 2 tbsp green onion, and 2 tbsp onion to the egg mixture and stir to distribute evenly.
4. 4Heat 1 tsp vegetable oil in a 25.4 cm non-stick skillet over medium-low heat, about 135°C.
5. 5Pour a thin layer of the egg and vegetable mixture into the heated skillet, just enough to cover the bottom. Cook for 1 to 2 minutes, until the edges are set and the surface is mostly cooked but still slightly wet.
6. 6Starting from one edge, gently roll the cooked egg layer towards the opposite side of the skillet. Push the rolled omelet to the side you started from.
7. 7Pour another thin layer of the remaining egg and vegetable mixture into the empty space in the skillet. Cook for 1 to 2 minutes, until mostly set.
8. 8Carefully lift the rolled omelet and allow the new egg mixture to flow underneath. Then, continue rolling the omelet to incorporate the new layer. Repeat this process, pouring thin layers of egg mixture and rolling, until all the egg mixture is used.
9. 9Remove the completed rolled omelet from the skillet and let it cool on a cutting board for about 5 minutes. This allows it to firm up, making it easier to slice. Cut the omelet into 2.54 cm thick pieces.

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