Korean Omelette Recipe
The is an easy variation of making Korean-style rolled omelettes with tuna and melted cheese filling.
Ingredients
- 3 eggs
- 1.5 tablespoon finely chopped carrot
- 1.5 tablespoon finely chopped bell pepper (red)
- 1 tablespoon finely chopped green onion tops
- 1 teaspoon butter (grass-fed)
- 2 teaspoon canned tuna optional
- 1 tablespoon shredded mozzarella cheese optional
- 2 pinches salt
- ground black pepper to season
Instructions
Prep- Fillings
- Wash, peel, and finely chop carrot. Push chopped carrots aside on your cutting board. (About ½ of a medium-sized carrot)
- Wash bell pepper. Cut off a piece, about ¼ to ⅓ of pepper. Remove white pith and seeds. Finely chop pepper. Remove excess moisture by covering chopped pepper with paper towel and pressing down firmly with your hand. Then, push aside.
- Cut off and wash about 4 green tops (stems) of green onion. Finely slice and set aside.
- Open can of tuna and pour out liquid. Remove 3 tablespoons of tuna from can. Cover with paper towel and press down firmly to remove any excess moisture.
Prep- Eggs
- Crack 3 eggs into a small mixing bowl or Pyrex measuring cup. Whisk with a fork or cooking chopsticks until egg mixture is a uniform yellow color.
- Optional: Place a sieve on top of another mixing bowl. Pour egg mixture into sieve to remove the chalazae. Let it sit for a minute so all the yolk and egg white go through the sieve.
- Measure chopped vegetables with a tablespoon. Add to egg mixture.
- Season with salt and pepper and stir.
- Set egg mixture aside next to your stove.
Cooking
- Turn on stove burner to low heat.
- Coat tamagoyaki pan with butter. Holding the pan's handle, turn the fry pan back and forth and side to side to ensure all the corners get covered.
- Optional: Use some folded up paper towel to coat the sides of the pan with butter and remove any excess melted butter.
- With a fork or chopsticks, put a small amount of egg on the surface of the pan. If the egg sizzles, the pan is hot enough.
- Pour enough egg mixture in pan to make a thin layer. Slightly tilt the pan and forth and side to side so the egg coats the entire bottom of the pan.
- Once the first layer of egg is half cooked, use a small spoon add tuna on one-third of the layer of the egg. Make a line of tuna from from the long side to the other long side.
- Evenly sprinkle shredded mozzarella cheese on top of the tuna.
- With a spatula, roll up the first layer of omelette towards you to carefully wrap fillings inside. Keep rolling until you reach the end of the pan closest to you.
- Once completely rolled up, nudge the roll to the far side of the pan, away from you.
- Recoat the exposed pan with butter (if needed).
- Add the remaining egg mixture to the pan. Slightly lift up the roll with your spatula. Then, tilt the pan away from you so the egg mixture evenly coats the pan underneath the first omelette roll.
- Then, set down the pan flat. Once the next layer of egg is half-cooked, repeat the same rolling process towards you from step #8.
- Using your flat side of your spatula, gently press down on the top and sides to form the rolled omelette into a neat rectangular prism shape.
Plating
- Turn off stove. Use the spatula to gently put your rolled omelette on a cutting board.
- Let cool for a minute or two.
- Use a sharp knife to carefully slice the roll into 4-5 pieces. Using a gentle sawing motion to cut a line with your blade at a 45 degree angle. Then press firmly down with knife blade parallel to the cutting board.
- Serve warm or cool down to room temperature to add to your bento lunch box.
Notes
chalazae: these are the clear, gooey stringy part inside an egg. You can choose to remove it so your omelette has a consistent color and texture. You can also remove them with a fork or cooking chopsticks.
If you want to wow your guests, double the amount of cheese to make center extra cheesy!
If you leave out the tuna, the vegetarian version would still be yummy.
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