Myeongnan Gyeran Mari (Rolled Omelet with Pollock Roe)
A thick rolled egg side dish made flavorful and savory with salty pollock roe and sweet large green onion.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This egg dish is packed with savory pollock roe and sweet large green onion for great texture and rich flavor. Straining the beaten egg and rolling it gently while still slightly soft helps it hold its shape cleanly. The pollock roe seasons it perfectly without any extra salt, making it great as a side dish or drinking snack.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Egg5 (350 g, extra-large)
- Pollock roe (myeongnan)2 cloves (60 g)
- Large green onion (daepa)1/2 stalk
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- If you like flying fish roe or happen to have it on hand, you can use it instead of pollock roe.
- If using regular-sized eggs, use 6 to 7 eggs so the seasoning is well balanced.
- Use only the middle green stem part of the large green onion.
Steps
Prepare the ingredients
I am using 5 large eggs, about 70 g per 1 egg. If using regular-sized eggs, you should use 6 to 7 to get the seasoning right.
Prepare 2 lobes of pollock roe (myeongnan), and we will use only the green stalk part in the middle of the large green onion (daepa).
Chop the ingredients
Scrape out only the inside roe from the pollock roe, and chop the large green onion as finely as possible.
Make the egg mixture
Add 2 tbsp mirin (cooking rice wine) and a little ground black pepper to the eggs, then beat well.
Straining the egg mixture through a sieve prevents it from bunching up to one side when cooking.
Add the chopped large green onion and pollock roe, and mix evenly.
Cook and roll
Warm a pan over low heat, coat with cooking oil, pour in some egg mixture, and tilt the pan so it spreads out evenly.
When the egg is still slightly undercooked, roll it slowly; it adheres well and will not come apart.
When pouring in more egg mixture, make sure it connects right against the rolled egg, and repeat the process.
Once it is all rolled, it will be quite thick, so turn it on its sides to cook those thoroughly as well.
Finish
Rather than slicing the rolled omelet straight across, I think slicing it at an angle makes the pieces look bigger and more appetizing.
Even without any extra seasoning besides the pollock roe, the rolled omelet is seasoned just right.
Ppunwife's tips
- Straining the egg mixture through a sieve prevents it from bunching up to one side when cooking.
- When the egg is still slightly undercooked, roll it slowly; it adheres well and will not come apart.
- When pouring in more egg mixture, make sure it connects right against the rolled egg, and repeat the process.
- Rather than slicing the rolled omelet straight across, slicing it at an angle makes the pieces look bigger and more appetizing.
FAQ
Do I need to add salt or other seasonings?
Pollock roe itself is naturally salty, so the omelet turns out perfectly seasoned without adding any extra salt.
Can I use other ingredients instead of pollock roe?
You can use flying fish roe instead of pollock roe to give it a delightfully popping texture.
How can I roll the omelet so it does not unroll?
If you roll the egg slowly while it is still slightly undercooked before it sets completely, the layers stick together well and will not come apart easily.
How many eggs should I use if using regular-sized eggs?
If using regular-sized eggs, use about 6 to 7 eggs to balance the saltiness of the pollock roe properly.
