8/13/2019 Rolled Egg Side Dish Recipe

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rolled egg side dish recipe, heart shaped gyeranmalyee

하트 계란말이 

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. There are many variations to this dish. Try experimenting with

your favorite ingredients! Check out the following variations:

Classic Style Rolled Eggs

Beautiful 3 Layer Rolled EggsSpinach and Crab Meat Rolled Eggs

Seaweed Rolled Eggs 

ingredients

5 Egg 계란 

¼ tsp Salt 소금 

pinch Black Pepper 후추

⅓  Carrot (large Korean carrot) 당근  

½ Onion (Medium) 양파 

1 Green Onion 파 

¼ cup Vegetable Oil 식용유  

tips

Optional Ingredients and Substitutions

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

- You can use other vegetables instead. Consider using vegetables with contrasting

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colors and include a vegetable that gives some crunchiness.

- Black pepper can be omitted if you don't like it.

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 creates 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.

8/13/2019 Rolled Egg Side Dish Recipe

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instructions p o os summary

Ingredient amountsin the recipe

instructions are for

the default serving

size. 

Click to enlarge photos.  Ingredient amounts in therecipe summary are for th

default serving size. 

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instructions p o os summary

1. Chopvegetables

Chop 1 green onion,

⅓ carrot and ½

carrot finely.

1

Chop

  1 green onion

  ⅓ carrot 

  ½ onion

2. Make egg

mixture

In a bowl, beat 5

eggs with ¼ tsp of

salt, a pinch of

pepper and chopped

vegetables. You can

also add 1 tsp of rice

wine to get rid of

eggy smell.

2

Beat 5 eggs with

  ¼ tsp salt

  ⅛ tsp pepper  

  chopped vegetables

  1 tsp rice wine (optiona

3. Preheat a pan

Evenly coat a good

non-stick pan with

vegetable oil.

Preheat on medium

heat for 1 min. We

used a 10” pan for

this recipe. If you are

using a bigger pan,

3

Coat pan with vegetable oil

Preheat

Med Heat 1 min 

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instructions p o os summary

you may need tomake more egg

mixture.

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instructions p o os summary

4. 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 are

some uncooked

eggs on top.

4

Pour ⅓ of mixture 

Cook

Med Heat 1 min 

5. Start rol l in g

Roll the egg starting

from one side

(usually the right

edge if you are right

handed) little by little.

5

Roll the egg starting from one

side

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instructions p o os summary

6. Roll the eggOnce you rolled a

couple of times,

move the whole

thing to the right side

of the pan. Then

pour more mixture

on the empty side of

the pan, overlappingwith the cooked side

of the egg.

6

Roll the egg 2-3 times

Move to one side

Pour more mix

7. Repeat rol l ing

Repeat this until the

egg mix runs out.

7

Repeat the above until end of

8. Shape

Flip 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.

8

Cook each side to shape the

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instructions p o os summary

9. Cool i t dow nPlace 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, youcan skip this. Let it

cool down for at

least 10 min.

9

Roll the egg in bamboo mat

Shape

Cool down 10 min 

10. Cu t

Cut straight down at

a 90 degree angle

into ¾ inch pieces. If

the roll hasn’t been

cooled down, it won’t

cut nicely.

10

Cut

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instructions p o os summary

11. Make heartshape

Flip the piece so that

the layered side is

up and cut in half at

a 45 degree angle

starting at 1/4”

position from the

end. Flip one of thehalves to make it into

a heart shape.

11

Flip & cut into halves at 45

degree

Flip to make heart shape

12. Enjo y

Arrange hearts on a

plate. Enjoy.

12

Arrange hearts on plate

Enjoy

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