By: Jigyasa Kakwani
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Korean egg rolls (Gyeran Mari) are a staple in Korean breakfast. The trendy dish features a rolled omelette cut into tiny bite-size pieces. Let's learn how to make it.
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2 large eggs, 1/4 cup chopped onion, 1/4 cup chopped carrot, 1 tbsp milk, salt to taste, black pepper to taste, oil as required.
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Beat eggs with chopped onions, carrots, and milk. Add salt and black pepper and whisk again.
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Heat oil in a pan set on a low-medium flame. Pour half of the whisked egg mixture. Cook for a few seconds.
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Gently roll the egg with the help of a spatula into the middle of the pan.
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Pull the rolled egg mixture to the side and pour in some more mixture. Pull it to the side again and repeat the process with the remaining mixture.
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Once ready, transfer it to a plate and slice it into bite-sized rolls. Serve and enjoy hot and fresh!
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