Korean Egg Roll (Gyeran Mari)

Ingredients

• 4 large eggs
• 1/4 cup carrot
• 2 tablespoons scallions
• 1 teaspoon soy sauce
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt(optional)

Instructions

1. 1

   Whisk the eggs in a bowl, then stir in the grated carrot, chopped scallions, soy sauce, and optional salt until well combined.

2. 2

   Heat the vegetable oil in a non‑stick skillet over medium‑low heat; pour in the egg mixture, tilting the pan to spread it evenly.

3. 3

   When the edges set but the surface is still slightly runny, gently roll the omelette from one side to the other using a spatula, then continue cooking for another minute to finish setting.

4. 4

   Slide the rolled omelette onto a cutting board, let it rest for 30 seconds, and slice into bite‑size pieces.