Myeongran Kkatnip / Cha Jogi Eggs - 명란 깻잎 계란말이
Salted Pollack Roe and Perilla/Cha Jogi Gyeran Mari
Recipe by Ji Hye Kim
Gyeran Mari is one of my favorite fast meals. This sort of Korean tightly rolled omelet is versatile, delicious and nutritious. You can customize it in many ways too, the most common version made with finely minced colorful bell peppers and rolled with Gim, the toasted and seasoned seaweed. If I’m feeling fancy but I still don’t have much time, I make this version filled with salted and seasoned pollack roe from Korea called Myeongran jeot. It’s a quick way to add even more complexity, but myeongran sometimes can feel heavy, fishy and salty. Layering with perilla or cha jogi is my favorite trick to freshen it up and bring more color to this dish. I hope you enjoy it!
Pro tip: If you are vegetarian or if you cannot find myeongran, you can skip it. Another variation I love is to finely chop red bell peppers and whisk them into the egg mix. Cook the same way. It will add some freshness and color from the bell peppers, too.
Ingredients:
3 Large eggs
½ tsp soy sauce
1 tsp water
Pinch corn starch
2 oz Myeongran Jeot (Korean salted pollack roe, about 1 small or ½ large)
4-6 Perilla or Cha Jogi leaves, stems cut off
1oz Neutral cooking oil like canola
Ingredients:
In a small bowl, whisk together three eggs, soy sauce, water and cornstarch. Set aside.
Take 1 small myeongran out of its container. Using a knife or chopsticks, gently split it open. Or you can use a kitchen scissor to chop it up.
Place a nonstick pan over a medium low heat. Add cooking oil.
Gently pour the egg mixture into the pan, just enough to cover the bottom, about ⅓ of the mixture.
Move the pan around a bit to spread the egg mixture evenly, then let it sit over medium low heat until the eggs start setting.
When the eggs are about half way set–the bottom is getting cooked but the top is still moist, gently place the pollack roe on one corner of the pan, about 2 inches away from the side, in a neat line. Turn off the heat.
Using a spatula, gently take the cooked edge of the eggs and fold it over the roe.
On the unfolded side, lay down perilla leaves to cover the eggs.
Start folding the eggs over the leaves, gently tapping on top to rid of any air bubbles. Keep rolling the eggs, folding over onto itself until it is a sort of tightly rolled omelet about 2 inches wide.
Slide it to one side of the pan.
Turn the heat back on to medium low. Gently pour over about half of the egg mixture on the pan. Gently tip the pan one side to another until the egg mixture is evenly spread onto the bottom of the pan and is touching the roll.
While the freshly poured eggs are being cooked and setting, place more perilla leaves neatly on top of the eggs, but not on the rolled part. When the eggs are cooked on the bottom but the top is still moist, roll onto itself again. With each roll and fold, gently tap the top to ensure there are no air pockets and the shape is even.
Repeat this with the rest of the egg mixture, but be sure to leave the last inch of the eggs uncovered by perilla, so it will cook and close onto the roll.
Once all the eggs are rolled and the mixture is gone, take the rolled eggs out of the pan and let cool on a cutting board.
When cooled, gently slice is with a sharp knife into ½ inch pieces.
Plate the sliced rolled eggs on a medium plate cut side up, showing off the beautiful spiral of perilla leaves with just cooked pink myeongran in the middle. Serve as a banchan side dish with rice, or serve it as a topping on rice or noodle bowls. Enjoy!