Gyeran Mari - Korean Egg Roll With Nori Seaweed

  Korean egg rolls also known as Gyeran Mari in the korean language, is a great side dish and a popular lunch box menu and snack.  It is my all time favourite side dish . The rolled up presentation of this egg dish makes it attractive and interesting not only to the adults but to the children too. There are many variations, you can make simple ones with just spring onions and carrots or you can add nori seaweed , ham or even cheese to it.  For me, I love this version whereby my ingredients are just diced spring onions, diced carrots , diced red onions and nori seaweed.  It is easy to make and the texture of this egg roll is soft and smooth and packed with flavors.  The Japanese soy sauce will be a great dip for this  colorful and flavorful egg roll.

my new rectangular non-stick pan 

perfect for making Gyeran Mari

practice makes perfect...using a silicon spatula makes folding easier

my  'Wildboar' likes it a bit burnt on the outside and smooth soft on the inside

once it has cool down a bit, you can slice into 3/4 inch thick slices

I like to add a nori sheet for extra flavor and color :)

Gyeran Mari - Korean Egg Roll With Nori Seaweed

ingredients:

5 eggs - whisk and sieve

 (A)

1.5tbsp of  diced carrots

1.5 tbsp of sliced spring onions

1 tbsp of diced red onions

a shake of white pepper

a tsp of  sea salt 

rice bran oil for greasing the pan

1 nori seaweed cut to the size to fit  the non-stick pan that you are using

Method:

1. Beat up the eggs  in a bowl and  sieve it.  Add in ingredients (A) to the sieved egg . Give it a quick stir to make sure the ingredients are all well combined.

2. Heat a non-stick rectangular pan or round skillet over medium high heat; add oil and swipe with a paper towel to apply oil as thin as possible.

3.  When pan is hot, pour a ladleful of egg mixture to cover the whole pan, once the egg mixture has lightly set, place the nori sheet on surface and gently fold over and as you keep folding, shape into square, once you finish rolling, push to one end of pan,  add 3/4 ladle of egg mixture to cover the pan and reduce heat . Make sure uncooked egg mixture’s attached to the first batch of egg roll.

4. Repeat twice more with rest of uncooked egg mixture.

5.. Remove from heat and let Gyeran Mari rest in skillet about 1 to 2 minutes.

6. Slice Gyeran Mari into 3/4” wide bite size pieces and serve .

Enjoy!

Korean Cubed Radish Kimchi 깍둑설기 ( Kkakdugi )

Recently, I was recommended to try out the imported radish from Korea by my daughter and she told me that it is sweet and crunchy when eaten raw and that after which I will not want to eat the local ones :) seriously , it is true.  After having eaten it raw, I realised what I have been missing all this while . No wonder the korean loves their radish so much.  Upon her recommendation, I bought one big one from the K mart which sells all korean ingredients and utensils. 

Came home, could not wait to make them into cubed radish or 깍둑설기 ( kkakdugi ) in the korean language.  Making korean side dishes has become a simple task for me, for I have been making them since the day I was introduced to banchan :)  Since the radish is sweet, making banchan would be ideal.

cut them into cubes and seasoned with salt and sugar

after which add in the chilli flakes and mix evenly

add in the radish kimchi base

I prefer to give it character by not blending the ingredients

but chopped them fine

best to ferment them in glass jar

leave it a day in room temp before

storing them in the fridge

Korean Cubed Radish  깍둑설기 ( Kkakdugi ) - adapted from My Korean Kitchen

Ingredients:

1.1 kg Korean radish – rinsed and skin peeled (2.5 pounds), or other variety of white daikon radish 

3 stalks (50 g / 1.8 ounces) green onion – rinsed  

2 Tbsp raw sugar 

2 Tbsp rock salt or Korean coarse salt

 

Radish Kimchi base

1/2 small brown onion (70 g / 2.5 ounces), skin peeled, cut into small pieces to blend 

1/2 small red apple (50 g / 1.8 ounces), seed and core removed, cut into small pieces to blend  

3 Tbsp Korean fish sauce , I used anchovy sauce 

1 Tbsp Minced garlic  

1/2 Tbsp Minced ginger 

4 Tbsp Korean coarse chili flakes (gochugaru)  

1/4 cup water 

1Tbsp rice flour

 

Instructions

1. Cut the radish into medium sized cubes. (It could be smaller or bigger if that’s what you prefer. Just be mindful that the radish will shrink as they go through the fermentation process.) Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. Leave it for 1 hour at room temperature.
2. While waiting, chop the green onion into small pieces and make the Kimchi base. Blend the onion and apple with the fish sauce in a blender. (It can take a few minutes as the liquid isn’t as much as the solids.) Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. (It could be shorter or longer depending on the output power of your microwave). It should give you a mildly runny porridge texture. Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl.
   
   
3. After one hour, rinse the radish in cold running water a couple of times and drain any excess water for 5 mins.
4. Put the radish into a clean mixing bowl and add 2 Tbsp of Korean chili flakes.  Mix the chili flakes with the radish evenly. (By adding this chili flakes separately and earlier than rest of the Kimchi base, you are giving a nice vibrant colour to the radish). Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly.
   
   
5. Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature  After that keep it in the fridge.