(upbeat music)
- Hello, everybody.
Today's recipe is very, very easy.
All of Korean people know about this side dish.
What is it?
It's gyeran-mari, rolled omelet.
You don't need any special Korean cooking ingredients.
All you need is eggs and some vegetable.
That's it.
Let's just start with four eggs.
Four eggs and one teaspoon salt.
And mix together.
I'm using four eggs, but if you use two eggs,
what can you do?
Divide the ingredients into half.
This is free-range eggs.
Very good quality.
Whenever I make my gyeran-mari, I always use onion.
Onion makes it sweet and also crispy a little bit,
and also, you will never feel it dry,
so this is very important.
I'm also going to use this green bell pepper
and red bell pepper.
Just, this is only for beautiful color,
so you can skip it,
but never, ever skip onion.
Just a half medium-sized onion, around half.
(knife tapping)
Okay.
Next, green bell pepper.
Just a little bit.
Around one tablespoon, I'm going to use.
And red bell pepper. Also one tablespoon.
Chop it up.
(knife tapping)
Okay. Let's add this here.
(water running)
Next, ground black pepper or white pepper.
Quarter teaspoon.
Let's turn on the heat.
Just medium heat.
This gyeran-mari, we gotta cook over really low heat.
Otherwise, it will be burnt.
You know, burnt is okay
if you make this for your family members.
A little bit brown, it's okay,
but I like to make it a very, very nice,
beautiful yellow color.
My pan is heated.
Just only one drop of vegetable oil like this.
And I'm going to turn down the heat to medium-low.
And I scoop this with my spoon.
It has to be cooked over low heat,
so that we can maintain this yellow color.
Press down.
A little more oil.
And just move like this.
Also, just a little oil.
And then, let's pour more...
So that it's connected. This egg is connected.
Press down a little bit.
And push this.
I need to cook the sides so I shape like this.
I used to make this side dish all the time
for my children's lunchbox.
At least twice a week,
Not only me, all Korean moms make this.
Today, I like to make it really perfect.
That's why I'm really patient.
We cook both sides.
The side is also cooked.
You still see, even though it's low heat,
you can see the bubbles on the bottom.
Still cooking.
My gyeran-mari is laying down side,
It's very low heat, so it's not going to burn.
Okay.
I'm going to wait just for five minutes before cutting,
for a nice and clean cut.
All of Koreans know about this dish,
but all family has a different recipe,
just like kimchi.
I used lots of minced onion here.
I learned this from the one grandma
who was running a small cafeteria-looking restaurant
in the really big, huge open-air market in Seoul.
Her store is just always full of young people,
and she just served this with rice from rice cooker,
and only this.
She didn't add red pepper or green pepper,
and she just added lots of chopped onion,
egg, salt, and ground black pepper,
and the combination is so amazing,
It was really cheap price.
When I tasted it.
I really loved it.
Ever since that time, whenever I make my gyeran-mari,
I add a lot of onions, but not too much.
If you add too much,
it's not going to be cooked and all just easily fall apart.
You know? So simple.
Just like a you guys learn from me,
that's how I learned from the grandmother,
Probably, the restaurant was gone long time ago.
It was when I was in university.
Long time ago.
Anyway, this is a good tip, isn't it?
(knife chopping)
Look at that. Pretty. See?
We made gyeran-mari today.
This is a good side dish. Banchan, Korean banchan.
Always serve with rice.
Mmm.
It is very juicy, soft, fluffy and crispy
because of the chopped onion.
Today, we made gyeran-mari,
Rolled omelet.
Enjoy my recipe. See you next time.
Bye!
(upbeat music)