Tuesday, June 1, 2010

Rolled Egg – (계란 말이)

I’m currently in the midst of using new publishing software to make posting on this blog a bit easier.  I’m a bit comp-illiterate so trying to figure out how to use a new platform is quite time consuming.  You might see a lot of posts coming up and down over the next few weeks while I try and get everything sorted out.  =P  Please bear with me.

Anyhow, over the weekend we dropped by K-Town to stock up on some groceries.

We usually head out to either Galleria Market or Assi Market but this time we went to HK Market & Gaju Market because the line heading into the Galleria was insane!  Both HK and Gaju were subpar IMO compared to the former two.  The reason I went to two different markets was because the quality of meats was so bad at Gaju Market that I couldn’t get myself to buy it.  Yes, I’m a bit picky when it comes to meat.

When we got home, I went through the fridge and discovered that I had some eggs that were set to expire, so I decided to use them all up!


Ingredients Needed:

  • 3 Eggs
  • 1/4 CUP milk
  • 1/4 CUP onions, 1/4 CUP green onions, 1/4 CUP mushrooms, 1/4 ham
  • dash of salt and pepper and some cooking spray

First, go and crack 3 eggs into a large bowl.


IMG_4239 IMG_4241        
Then chop up about 1/4 cup each of mushrooms and onions.


Add those along with some green onions into the bowl of eggs…


IMG_4237 IMG_4247  
I bought some Korean sausage/ham at the K-market and chopped up about 1/2 CUP of that up as well. 


Add the sausage to the mixture and splash a little milk into it.  Mix everything up very well!


Take some PAM and grease your pan with it.


Pour about HALF the mixture into the pan.  I made two rolls with this!  Once again, the *key* is MEDIUM-LOW heat.  You want the egg to gradually cook without burning.  Let some time pass, about 6-7 minutes…


When the egg is nice and firm, it’s much easier to flip it over like this. 


Keep going and flip once more.  If you mess up, just pour a little egg mixture into the pan and keep going.


Flip it over all the way and let it cook a little so the insides can get done.


Voila!  All flipped and ready to be cut.  Let it cool for a few minutes before attempting to cut it.


Cut it up into pieces and squeeze some ketchup on top.  Obviously I forgot to take a picture with the ketchup on top.  =P  They also sell a pan at Korean stores made specifically for egg flipping.  I plan on picking one up sometime soon.  I will share the results~


You are now ready to enjoy!  Both the MR and Munchkin gobbled this all up and I ended up making this again the next day!


  1. I usually see this with some laver (kim?) in it at the restaurant. Would that work too?

  2. thanks for this recipe! it's a classic!



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