Seaweed egg roll (Kim Gyeran Mari) is a simple and delicious side dish loved by both adults and kids. Among various egg roll recipes, this one is especially easy and flavorful, requiring only seaweed as an extra ingredient. It’s perfect for a quick meal prep when you’re short on time.
If you’re a beginner, I recommend using a non-stick pan as stainless steel pans can cause the eggs to stick. With just a few simple steps and a non-stick pan, anyone can make this tasty dish effortlessly!
Ingredients:
4-5 eggs
1 sheet of seaweed (preferably the kind used for kimbap; other types, like laver, may tear when cut)
½ cup of milk
A pinch of salt
Cooking oil
Instructions:
Beat the Eggs: Crack 4-5 eggs into a bowl and whisk them well.
Season the Eggs: Add a pinch of salt to the eggs according to your taste.
Add Milk: Pour in ½ cup of milk to make the egg roll softer and creamier.
Heat the Pan: Heat a non-stick pan over medium heat and lightly grease it with cooking oil.
Pour Egg Mixture: Pour a thin layer of egg mixture into the pan, ensuring it spreads evenly.
Place the Seaweed: Place one sheet of seaweed on top of the egg layer.
Start Rolling: Carefully roll the egg from one end to the other, being gentle to avoid tearing.
Move the Roll and Repeat: Once you’ve rolled about one-third, gently push the roll to the side of the pan. Add more egg mixture to the empty space.
Continue Rolling: Repeat the process: pour, roll, and push until all the egg mixture is used.
Adjust Heat: Be mindful of the heat; milk can cause the egg to cook slowly, so keep an eye on it to avoid burning.
Handle Gently: Roll quickly but carefully to prevent tearing, ensuring each layer is cooked enough before rolling further.
Tips for Perfect Kim Gyeran Mari:
Use a non-stick pan for best results.
Avoid rolling too fast to ensure the egg is fully cooked, but don’t delay too long as it may burn or tear.
Let the roll cool slightly before slicing for cleaner cuts.
Enjoy this simple yet delicious dish as a side for rice or on its own as a snack! 😊