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Korean Seaweed Egg Roll
Rate this recipeFried eggs are a quick, easy dish many people turn to on busy days. Give them a twist with Korean seaweed and they're even better, and still just as quick.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
2
Time
15 minutes
Servings
2
Level
Easy
Ingredients
Eggs
6 piece
Seaweed
2 sheet
Implementation Steps
01
- Crack the eggs into a bowl, add 1/2 tablespoon of seasoning powder and a little pepper, and beat until the yolks and whites are fully combined.
- If the seaweed sheets are large, cut them in half.
- If the seaweed sheets are large, cut them in half.
02
- Heat a pan and spread oil around it.
- Pour in the eggs and swirl evenly. When the eggs are almost set, place the seaweed in the middle.
- Roll up the egg, fry until golden, then remove.
- Pour in the eggs and swirl evenly. When the eggs are almost set, place the seaweed in the middle.
- Roll up the egg, fry until golden, then remove.
03
- Repeat until all the egg is used up.
- Slice the roll into pieces like kimbap.
Good luck!
- Slice the roll into pieces like kimbap.
Good luck!
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