Seaweed Gyeranmalyee

8/13/2019 Seaweed Gyeranmalyee

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rolled egg side dish recipe, seaweed gyeranmalyee

김 계란말이

prep time:

5 min

inactive time:

0 min

cooking time:

15 min

total time:

20 min

spiciness:

Korean Rolled Egg Side Dish, or Gyeranmalyee, is a very quick and easy side dish

that can make your dinner table beautiful and nutritious. It's also popular for lunch

boxes both because of its presentation and because it still tastes good when served

at room temperature.

ingredients

4 Egg 계란

¼ tsp Salt 소금

1 sheet Seaweed (laver) 김

¼ cup Vegetable Oil 식용유

http://crazykoreancooking.com/ingredient/egg-%EA%B3%84%EB%9E%80



http://crazykoreancooking.com/ingredient/salt-%EC%86%8C%EA%B8%88



http://crazykoreancooking.com/ingredient/seaweed-%EA%B9%80



http://crazykoreancooking.com/ingredient/vegetable-oil-%EC%8B%9D%EC%9A%A9%EC%9C%A0









tips

Optional Ingredients and Substitutions

- Add 1 tsp of rice wine to get rid of eggy smell.

- For seaweed, you can use either salted or unsalted. If you are using salted, reduce

the amount of salt in the egg mixture.

Frequently Asked Questions

How can I make the color bright yellow?

There are two different ways of cooking gyeranmalyee.

1. Use medium to high heat, which is quicker. The texture is fluffier but the color is

lighter. Personally, I think this tastes better as a side dish that goes with rice.

2. Use low heat, which takes longer. It produces a flat and dense texture, and gives

a bright yellow color for a nice presentation. To make it a really nice yellow, strain

the egg mix through a fine strainer first. This method is better if you want to make

hors d'oeuvres for your party.

I can't make it into a nice shape. What am I doing wrong?

1. You must use a good NON-STICK pan. Some Koreans use a rectangular pan

specially designed for this dish. It's nice to have but not necessary.

2. Make sure your pan is coated with vegetable oil. If it starts to stick while cooking,

pour more oil.

3. Use proper tools. Many Korean moms use one spatula and wooden cooking

chopsticks when making this dish, or they use two spatulas. Figure out what tools

help you maneuver the egg roll easily and quickly.

4. Don't panic if it gets torn. As long as you have some egg mixture left, you can fix

tears by pouring a little bit of egg mixture and cooking on that side.

5. Practice makes perfect. As you try making this a few times, you will see your skills

improving quickly. With practice, you will get to a place where you can make this in

minutes.

How is this different from Tamago in Japanese restaurant?

Tamago, which you see in Japanese restaurants in North America, is usually bright

yellow and it doesn't have other ingredient bits in the egg. It's most likely made using



something like the second method. It is also sweeter. Koreans don't use sugar for

their rolled egg side dishes.

instructions p o os summary

Ingredient

amounts in the

recipe instructions

are for the default

serving size.

Ingredient amounts in the

recipe summary are for th

default serving size.




1. Make eggmixture

In a bowl, beat 4

eggs with ¼ tsp of

salt. If you are using

salted seaweed,

reduce the amount

of salt. You can also

add 1 tsp of ricewine to get rid of

eggy smell.

1

Beat 4 eggs with

¼ tsp salt

1 tsp rice wine (optional

2. Preheat a pan

Evenly coat a good

non-stick pan with

vegetable oil.

Preheat on medium

heat for 1-2 min. We

used a 10” pan for

this recipe. If you

are using a bigger

pan, you may need

to make more egg

mixture.

2

Coat pan with vegetable oil

Preheat

Med Heat 1 min

http://crazykoreancooking.com/sites/default/files/GGRMAE02.JPG











3. Start coo kingPour some (about

⅓) of the egg

mixture into the pan

and spread it evenly

by tilting the pan in

a circular motion.

Leave it for 1-2 min

until the bottom iscooked but there is

a little bit of

uncooked egg on

top.

3

Pour ⅓ of mixture

Cook

Med Heat 2 min

4. Add seaweed

Add a sheet of

seaweed on top.

4

Add seaweed












5. Roll the eggRoll the egg starting

from one edge.

After rolling a few

times, move the

whole thing to the

right side of the pan.

While lifting the

remainder of theseaweed that has

not been rolled yet,

pour more mixture

on the empty side of

the pan so that it

overlaps with the

cooked side of the

egg.

5

Roll egg

Move to one side

Pour more mix

6. Cook

remaining eggs

Roll the eggs a few

times again. Add

more egg mixture

and roll until the

mixture runs out.

6

Roll egg

Cook remaining eggs








7. ShapeFlip the rolled egg a

few times so each

of the four sides is

cooked. Gently

press down each

side to make it into

a rectangular

shape.

7

Cook each side to shape the ro

8. Cool i t dow n

Place the rolled egg

in a flat bamboo mat

and roll the mat

over and around.

Gently squeeze

around the outside

to shape the roll. If

you don’t have a

bamboo mat, you

can skip this. Let it

cool down for at

least 10 min.

8

Roll the egg in bamboo mat

Shape

Cool down 10 min










9. CutCut straight down at

a 45 or 90 degree

angle into ¾ inch

pieces.

9

Cut

10. Serve

Serve on a plate.

Enjoy.

10

Serve & enjoy

Source: http://crazykoreancooking.com/recipe/rolled-egg-side-dish-recipe-seaweed





Documents

Seaweed Gyeranmalyee