Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped suksilgwa (dried persimmon)
Special equipment needed:
- Non-stick frying pan
- Spatula
- Whisk
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, water, soy sauce, sugar, sesame oil, salt, and black pepper until well combined.
2. Add the chopped suksilgwa to the egg mixture and stir gently to combine.
3. Heat a non-stick frying pan over medium heat.
4. Pour the egg mixture into the pan and spread it out evenly.
5. Cook for 2-3 minutes or until the bottom of the omelette is set.
6. Using a spatula, gently roll the omelette from one end to the other.
7. Push the rolled omelette to one end of the pan and add a little more oil to the empty space.
8. Pour in the remaining egg mixture and spread it out evenly.
9. Cook for 2-3 minutes or until the bottom of the omelette is set.
10. Roll the omelette again from one end to the other.
11. Remove the rolled omelette from the pan and let it cool for a few minutes.
12. Slice the rolled omelette into bite-sized pieces and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 2g
Cholesterol: 190mg
Sodium: 450mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 7g
Protein: 8g
Substitutions for ingredients:
- Dried apricots or dried figs can be substituted for suksilgwa.
- Tamari or coconut aminos can be substituted for soy sauce.
- Honey or maple syrup can be substituted for sugar.
- Olive oil or vegetable oil can be substituted for sesame oil.
Variations:
- Add chopped vegetables such as bell peppers, onions, or mushrooms to the egg mixture.
- Use different types of dried fruit such as dates or raisins.
- Add cooked meat such as ham or bacon to the egg mixture.
Tips and tricks:
- Use a non-stick frying pan to prevent the omelette from sticking.
- Gently roll the omelette to prevent it from breaking.
- Let the omelette cool for a few minutes before slicing to make it easier to handle.
Storage instructions:
Store leftover rolled omelette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rolled omelette in the microwave or in a frying pan over low heat until heated through.
Presentation ideas:
Arrange the sliced rolled omelette on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, or chopped nuts.
Pairings:
Serve the rolled omelette with steamed rice and a side of kimchi.
Suggested side dishes:
Steamed vegetables, pickled vegetables, or a side salad.
Troubleshooting advice:
If the omelette sticks to the pan, add a little more oil to the pan before adding the egg mixture.
Food safety advice:
Make sure to cook the omelette until the eggs are fully cooked to prevent foodborne illness.
Food history:
Suksilgwa is a traditional Korean snack made from dried persimmons that have been soaked in honey and then dried again. It is often served as a dessert or snack.
Flavor profiles:
The rolled omelette has a savory and slightly sweet flavor from the soy sauce and sugar, with a hint of nuttiness from the sesame oil.
Serving suggestions:
Serve the rolled omelette as a snack or appetizer.
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Region: Korean