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Eggs

How to Cook a Korean Seaweed Omelet

Mar 16, 2011 07:17 PM

This omelet is thanks to SIB, a friend who gave me a pack of Korean dried seaweed, which I had never seen or tasted before. Since no one at my home dare try and eat it raw, in my experience, almost anything tastes good with eggs, so I experimented with the seaweed and tried mixing it with eggs for breakfast, hence the name Korean Seaweed Omelet. So, here's how I made it.

Ingredients

  • Cooking oil
  • 2 eggs
  • 1 whole onion
  • 1 sheet of dried Korean seaweed
  • Salt

Seaweed snack package with eggs and a small onion on a table.

Preparation

1.  Slice the onion into strips or rings.

2.  Crumble the dried seaweed.

Dish featuring sliced ripe bananas and a serving of seaweed on a colorful tray.

3.  Beat the eggs.

Scrambled eggs in a bowl with a fork.

4.  Mix the crumbled dried seaweed into the eggs while beating.

Plate of scrambled eggs with dark leafy greens

Warning

  • Just crumble 1 sheet of seaweed per 2 eggs used.

5.  Add a pinch of salt.

Procedure

Heat oil

Heat 1 spoonful of oil in the pan on low heat.

Sauté onions

Throw the onion in the pan and sauté for 2 minutes.

Cooking onions and garlic in a frying pan.

Add egg/seaweed mixture

Pour in the prepared egg and dried seaweed mixture.

Burnt omelet in a frying pan.

Cook

Heat until one side of the egg and seaweed mixture is slightly toasted.

Potato pancake frying in a skillet

Flip

Now flip it to cook the other side of the omelet. You'll know it's cooked when the liquid egg and seaweed mixture turns to solid. Try to toast it a bit.

Tips

  • You may use lard or butter instead of cooking oil.
  • Add salt according to your taste, because the dried seaweed is already salty.
  • Try using ketchup as a side sauce.
  • Serve with rice and a cup of green tea.

A plate of fried egg with herbs, a serving of rice, and a cup of tea on a table.



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