Korean Rolled Omelette (Gyeran-mari)

Steps

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1. 1
   Crack 4 eggs into a bowl, add 1 teaspoon of salt, and mix well until combined.
   ▶ ≈0:25
2. 2
   Prepare the vegetables: halve a medium onion and mince it. Measure out 1 tablespoon each of chopped scallion and red onion.
   ▶ ≈1:05
3. 3
   Add the prepared vegetables to the egg mixture, then season with black pepper and 1.25 teaspoons of white pepper, stirring to combine.
   ▶ ≈1:36
4. 4
   Heat a skillet over medium heat and add plenty of cooking oil. Once hot, reduce the heat to medium-low to maintain a beautiful golden color for the omelette.
   ▶ ≈2:10
5. 5
   Pour the egg mixture into the skillet and gently stir with a spoon to heat evenly. As the eggs begin to set, gradually roll up the omelette into a compact log.
   ▶ ≈2:52
6. 6
   Gently press the rolled omelette to keep it tightly coiled. Continue cooking over low heat, rotating to ensure both sides cook evenly until fully set.
   ▶ ≈3:50
7. 7
   Slice the cooked rolled omelette into neat pieces and serve as a traditional Korean side dish alongside rice.
   ▶ ≈5:28