Korean Egg Roll ()

The other day I made Korean egg roll again. Last time I only used green onion, but this time I used green onion, carrot, and red bell pepper since I had some in the fridge. Finely chop the ingredients into a bowl, add three eggs, and a pinch of salt then combine. I made this as a side dish for the family so I used 3 eggs. The ingredients and number of eggs used is to your preference but try not to add too much ingredients because it may be difficult to fold the mixture. On medium heat with some oil in the pan, pour in half the egg mixture. When the bottom is cooked, slowly fold in from one side. Then move the egg roll to one end, add a little more oil and pour the remainder. If you`re using more eggs then you may want to do this three times. Again fold when the bottom is cooked until you`re done. Cook the egg roll on all sides for about a minute each to make sure the eggs are completely cooked. Let it cool for a few minutes before cutting into it otherwise it will fall apart.

All photos are my own.

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