There are so many creative ideas to use for cooking eggs. A rolled egg is one of them. I always like my fried eggs with green onions, and I also wanted to make this recipe even more colorful and flavorful by adding red hot pepper and crab sticks. Instead of shredding the crab sticks or cutting them into little chunks, I will put the crab sticks in the center of the egg roll. The result was as great as I thought it would be, so I highly recommend you to try it. It is fun to make and delicious to taste. 😉
Yield: 2 Servings
Short Korean Lesson
- MunBeop (문법) = Grammar
- CheolJa (철자) = Spelling
- 4 Eggs
- 2 Korean Crab Sticks
- 2 Tbsp Green Onion
- 1 Tbsp Red Hot Pepper (or Carrot)
- ⅛ Generous tsp Salt
- Some Cooking Oil
Prepare 4 eggs, 2 Korean crab sticks, 2 Tbsp worth of green onion, and 1 Tbsp worth of red hot pepper (or carrot).
Finely chop the green onion and the red hot pepper. The hot pepper will not make the egg super hot, but if you don’t want any spiciness in it, you can use carrot instead.
Break 4 eggs in a mixing bowl and add ⅛ generous tsp of salt in it.
Whisk the egg well. If you want to make your rolled egg smoother and better looking, strain your egg mixture once. It is optional, so you can skip this step.
Put the finely chopped red hot pepper and green onion into the bowl.
Mix everything well.
Preheat a 12-inch nonstick pan on medium-high and wipe the pan with an oiled paper towel to lightly grease it. When you make a rolled egg, it is important to not cook it on high, and not to use too much oil in the pan.
Reduce the temperature to medium-low and pour half of the egg mixture into the pan. Spread the egg mixture evenly by rolling the pan side-to-side gently. Let it cook for about 2-3 minutes on medium-low. When the surface of the egg is no longer runny and the color becomes darker, but still has some liquid on the surface, it is about 70% cooked and it is good time to start to roll the egg.
Put 2 Korean crab sticks together and put it on the edge of the egg mixture. I will leave about an inch of space at the end.
Roll it up to the end. Make sure that you roll the egg with the crab stick kind of tightly, but not so tight that the egg breaks.
Move the rolled egg to the opposite side of the pan to make more space to pour the rest of the egg mixture into the pan. Wipe out any egg crumbs or messy parts with your oiled paper towel while you are re-greasing the pan.
Pour rest of the egg mixture into the pan, and in the same way, spread the egg mixture out to cover entire pan, except for the spot with the rolled egg. Like the first time, few minutes later, start to roll up the egg.
If you wrap the crab sticks with the egg well enough, your egg roll shape will be like a square. So after you roll it up, reduce the temperature to low and fry each side of the egg surface for about 30 seconds. Do this to all sides and, if needed, keep repeating that process until you get a nice golden brown color for all surfaces.
After you cool it down little bit on a cutting board, cut it into ½ inch thick pieces. You will see this beautiful, colorful, crab stick egg roll side-dish. This can be perfect for a lunch box side. Try it someday.:)