Yield: 2 Servings
Short Korean Lesson
- DamJang (담장) = Fence
- NeongKul (넝쿨) = A Vine
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- 4 Eggs
- 2 Tbsp Green Onions
- 1 Tbsp Carrot
- 1 Tbsp Cooking Oil
- ⅛ Generous tsp Salt
Break 4 eggs and whisk them gently.
Finely chop 2 Tbsp worth of a green onion and 2 Tbsp worth of a carrot.
Add the chopped veggies into the eggs along with ⅛ generous tsp of salt. Mix everything together.
Drizzle about 1 tsp of cooking oil in a heated 8-inch nonstick pan. Pour ¼ of the egg mixture into the pan. Spread it out evenly. Let is cook for a minute on medium-high.
Start to roll the egg to the end. Then, move the rolled egg to the opposite side of the pan to make some space to pour some more egg mixture into the pan. Pour ⅓ of the egg mixture into the pan this time.
Use the same process to roll the egg. Drizzle another tsp of cooking oil into the pan for better flavor. Pour ½ of the remaining egg mixture into the pan and roll it again. Drizzle the last 1 tsp of cooking oil into the pan and finally pour rest of the egg mixture into the pan.
Roll the egg and it should be a nice and fat rectangular egg roll.
Reduce the temperature to medium and fry each side of the egg’s surface for about 15 seconds. Do this to all sides and, if needed, keep repeating that process until you get a nice golden brown color for all surfaces.
Then let it cool down little bit on a cutting board. Cut it into ½ inch thick pieces.