Korean Egg Roll (Gyeran Mari) with Seaweed Sesame Soy

A Korean lunchbox classic with a delicious twist. This fluffy rolled omelette is packed with vegetables and savory luncheon meat, then served with Oh Na Mi Seaweed Sesame Soy Sauce for an extra layer of rich umami flavor. Perfect for breakfast, lunch, or as a side dish.

Ingredients (serves 2)

• 2 eggs
• 2 tbsp water
• ½ carrot, finely diced or grated (or pre-cut julienne carrots)
• 1 handful of spinach
• 50 g luncheon meat, diced
• 1 tsp sesame oil
• Neutral oil, for frying
• Oh Na Mi Seaweed Sesame Soy Sauce, for serving

Preparation

1. Finely dice or grate the carrot.
2. Heat the sesame oil in a frying pan and sauté the carrot for 2–3 minutes until slightly softened.
3. Add the luncheon meat and cook until lightly golden.
4. Stir in the spinach and cook until wilted and any excess moisture has evaporated. Remove from the heat and let the mixture cool slightly.
5. Beat the eggs with the water, then stir in the cooked vegetable and meat mixture until well combined.
6. Lightly oil a non-stick frying pan and use a paper towel to spread the oil evenly.
7. Heat the pan over medium heat, then reduce to low. Pour in the egg mixture, spreading it into an even layer.
8. When the egg is almost set but still slightly soft on top, carefully roll it up using a spatula or chopsticks.
9. Transfer the egg roll to a cutting board, let it rest for a minute, then slice into bite-sized pieces.
10. Serve with Oh Na Mi Seaweed Sesame Soy Sauce for dipping.

Tip: Add spring onions, mushrooms, or kimchi for even more Korean-inspired flavor.