Korean Rolled Omelette (Gyeran-mari)

Ingredients

• 5 large Eggs
• 2 tbsp Green onions
• 2 tbsp Carrot
• 2 tbsp Milk
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Vegetable oil
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Whisk the eggs with milk, salt, and pepper until smooth. Stir in the chopped green onions and finely diced carrot.

2. 2

   Heat a lightly oiled nonstick pan over medium-low heat. Pour in a thin layer of the egg mixture and swirl to coat the pan.

3. 3

   When the egg is mostly set but still slightly wet on top, roll it from one side to the other using a spatula or chopsticks.

4. 4

   Push the roll to one side of the pan, oil the empty space, and pour in another thin layer of egg, lifting the roll so the uncooked egg flows underneath. When set, roll the omelette back over the new layer.

5. 5

   Repeat until all the egg is used, then roll into a tight cylinder and cook briefly on all sides to seal and lightly brown.

6. 6

   Transfer to a cutting board, rest 2 minutes, slice into 1/2-inch pieces, and sprinkle with sesame seeds before serving.