In Korea, as in the rest of the world, they love and prepare omelettes for breakfast. Recipe options and cooking methods are slightly different from the traditional presentation of the dish that we are used to. Korean omelet most often has an Asian flavor of seafood or seaweed. Cheese and butter are never used.
For an authentic taste, eggs can be mixed with water (milk is rarely used in Korean cuisine), fish broth, or combo seaweed. Instead of salt, you will need soy sauce, which can be replaced with a Worcester analogue. Sesame oil is ideal for dressing the dish to give it an Asian touch. Black sesame seeds can be used in place of butter. An essential component of Korean dishes is green onions. The omelet is cooked in a ceramic dish with a tight lid or under foil, most often steamed in a double boiler or pan. You can also use the oven or microwave.
- Eggs – 3 pcs.
- Soy sauce – 1 tsp
- Drinking water – 150 ml.
- Vegetable oil – 1 tsp.
- Black sesame – 0.5 tsp
- Green onions – 2 g.
How to cook:
1. Crack the eggs into an omelette bowl. Add soy sauce and vegetable oil.
2. Pour in water at room temperature, beat the mass with a whisk.
3. Pass the mass through a fine sieve in order to remove air bubbles and protein residues. In this case, each time the sieve must be cleaned. This technique completely changes the structure of the finished dish.
4. Pour the workpiece into a ceramic mold greased with vegetable oil.
5. Sprinkle the dish with sesame seeds.
6. Cover the form with a lid, place it in the steamer bowl and cook the omelet for a couple of 20 minutes from the moment the water boils.
7. The omelet will increase in volume, but will settle after cooling.
8. Sprinkle the dish with green onions and serve.
The omelet has an amazing delicate structure, a pleasant taste with a sesame aroma. You can supplement the serving with sliced \u200b\u200bfresh or pickled vegetables, spicy mustard or hot pepper. For a hearty option, pieces of sea fish or seafood can be added to the omelet. Sometimes a little boiled rice is introduced into the omelet.