Ingredients
4 large eggs
2 tablespoons finely chopped green onions
1 tablespoon finely chopped carrots
Salt, to taste
Black pepper, to taste
1 teaspoon vegetable oil (or sesame oil)
Optional Fillings (choose up to 2):
2 tablespoons shredded cheese
2 tablespoons finely diced ham
1 sheet roasted seaweed (gim), cut to fit pan
2 tablespoons chopped kimchi (squeeze liquid out)
2 crab sticks (surimi), shredded
Instructions
Prepare Ingredients:
Crack the eggs into a mixing bowl. Add salt, pepper, green onions, and carrots. Beat well until smooth.Preheat the Pan:
Heat a non-stick or square tamagoyaki pan over medium-low heat. Lightly oil the surface.Start Cooking the Egg:
Pour a thin layer of the egg mixture into the pan and tilt to spread evenly. Let it cook until nearly set but still slightly wet on top.Start Rolling:
Use a spatula or chopsticks to gently roll the egg from one end to the other.Add More Egg:
Push the rolled egg to one side. Lightly oil the exposed pan and pour in another thin layer of egg. Let it attach to the existing roll, then roll again. Repeat until all the mixture is used.Cool & Slice:
Transfer the finished roll to a plate and let it rest for 2–3 minutes. Slice into 1-inch pieces and serve warm or at room temperature.
Notes
For best results, keep fillings finely chopped to maintain even rolling.
Don’t overfill or pour too much egg at once; thin layers make rolling easier.
Use low to medium-low heat to prevent browning and keep the texture tender.
Seaweed sheets should be trimmed to match the pan size for even layers.
Great as part of a banchan set, in lunchboxes, or paired with rice and soup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Korean
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 roll (approx. 4 slices)
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 370mg