Korean · Brunch
Egg and Beef Rolled Omelet
Korean-style rolled omelet layering seasoned beaten egg around a filling of finely diced sautéed beef, scallion and carrot, seasoned with soy sauce and sesame oil. Rolled in a nonstick pan into a tight log, sliced into pinwheels, and finished with toasted sesame seeds for a savoury breakfast or side dish.
$3
12 minsPrep
15 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
418Calories
35.6gProtein
28.5gFat
5.1gCarbs
1.7gSugar
0.5gFiber
1054mgSodium
524mgChol
10.2gSat Fat
495mgPotassium
85mgCalcium
4.2mgIron
3.4mcgVitamin B12
2.5mgVitamin C
low-carb
low-calorie
protein-rich
rich-umami
hidden-gems
weekend-brunch
low-calorie
Instructions
1
Prep
Finely chop scallion and dice carrot into small pieces; whisk eggs with salt until smooth and no white streaks remain.
2
Sauté beef over medium heat in vegetable oil for 3 to 4 minutes, breaking it up, until no pink remains and carrot softens slightly.
3
Season beef mixture with soy sauce and sesame oil; cook over medium-low heat 30 seconds until glossy, then transfer to a plate to cool.
4
Wipe pan and pour beaten egg in a thin, even layer over medium-low heat, tilting to coat the base; once just set but slightly wet on top at 1 minute, scatter cooled beef mixture in a line across one edge.
5
Roll egg over filling from one edge to the other using a spatula in one continuous motion; press gently and cook 1 minute turning to brown lightly on two sides until matte.
6
Rest roll on a cutting board 2 minutes until firm enough to slice cleanly.
7
Plate
Slice roll into pinwheels, arrange on plate, and scatter toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz beef ground beef
- 44 large eggs
- 22 scallion
- 4 tbsp4 tbsp carrot
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil, for the pan
- 1 tsp1 tsp toasted sesame seeds
