A soft, savory Korean rolled omelette made with eggs, vegetables, and optional fillings like Spam or cheese. Perfect for breakfast, lunchboxes, or a healthy snack.
4 large eggs
2 tbsp finely chopped green onions
1 tbsp finely chopped carrot
Salt and pepper to taste
1 tsp sesame oil (optional)
Optional: 2 tbsp diced Spam, ham, or cheese
Oil for cooking
Beat eggs with salt, pepper, and sesame oil until well mixed.
Stir in chopped vegetables and any optional fillings.
Heat a nonstick skillet over medium-low heat. Lightly oil.
Pour a thin layer of egg mixture into the pan. Let it set.
Roll the egg gently toward one end. Push it to one side.
Add more egg mixture, lift the roll so it flows underneath.
Let it set, then roll again. Repeat until all egg is used.
Let rest, then slice into bite-sized pieces. Serve warm or cold.
Use low heat to prevent browning.
Make it vegetarian or spicy as desired.
Store in fridge up to 3 days.