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Korean Egg Rolls

Korean Egg Rolls

This is a vegetarian recipe.

Korean egg rolls are actually omelettes which have been rolled onto themselves. They are served as side dishes, particularly at lunch and are particular popular among children. At its very basic, they are simply egg and green onions, but you can also add shredded cheese, chopped carrot and ham, and even seaweed (in which case, put it on the center as it's cooking and before rolling).

I tried making them using the method described in the original recipe but it was a mess. Instead, follow the instruction below.

The flavor is what you would expect of an omelette.


Korean Egg Rolls


  • 2 eggs
  • 1 Tbsp water
  • 1 scallion, chopped
  • salt & pepper to taste
  • vegetable oil


Beat eggs until combined but not frothy. Mix in the water, chopped scallions, salt and pepper.

Heat a very thin layer of oil on an 8" non-stick pan over medium heat. Pour the egg mixture onto the pan. Swirl the pan around so the egg covers the pan. Cook for 2-3 minutes, or until the edges start to stiffen. Lower heat to low and continue cooking until the edges are cooked through and the center is solid. Turn heat off.

Using two spatulas, roll the edges of the omelette into itself and continue rolling until you have a cigar shaped roll. Cut into sections to serve.

Adapted from JimJoo's recipe at Kimchimari

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