Korean Egg Roll This meal is generally combined between one to two types of chopped vegetables, the vegetables most often used are onions and carrots. if you want to add to the others also in this problem does not suit your taste. You can try with zucchini mushroom paprika or garlic. in Korea it is often added to the game (dry sea sheets). oh yes I forgot to add to this food recipe may be common in every city.
Korean Egg Roll if you master the basic making it is very easy. steps just pour some of the egg mixture into a thin layer. when the eggs are set but are still wet, fold them with a spatula and keep rolling. pull the rolled egg to the side, and add more egg mixture to the open space to repeat.
Tips for making the best Korean egg rolls:
- Heat the pan until it feels hot when you place your hands 2 to 3 inches above the bottom of the pan.
- Do not condense the egg mixture with the filling. It will be harder to roll.
- Be patient and cook eggs on low heat. If the heat is too high, you will end up with hard eggs that will break when folded. If you don't cook enough eggs, the rolled eggs will be slimy inside.
- Use both hands to roll, holding each spatula, spoon, or pair of chopsticks.
- Use a small skillet if you want your roll to be thick.
Ingredient:
- You can use 3 to 5 eggs to get a thick roll
- 1 or 1.5 tablespoons finely chopped scallion
- 1 or 1.5 tablespoons finely chopped carrot
- Salt to taste about 1/8
- Pinch black pepper
- vegetable oil for frying
Recipe:
- Finely chop the scallion and carrot.
- Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt and pepper.
- Stir in the chopped vegetables.
Full references: www.koreanbapsang.com