Korean Potato Salad

Ingredients:

• 6 medium russet potatoes, peeled and sliced
• 3 eggs
• ½ cup ham, finely diced
• ⅓ cup carrots, peeled and finely chopped
• ½ cucumber, sliced into long quarters and thinly sliced
• ½ cup canned corn
• 1 stalk green onion, finely chopped
• ½ cup mayo, Kewpie mayo recommended
• ½ tsp salt
• ½ tsp sugar

Method

1. Slice your cucumber into quarter long strips and then slice them thinly. Spread the cucumbers on a large plate and sprinkle salt all over it to force the cucumbers to release water. Set aside to allow the salt to do its work for 10 minutes.
2. Next peel and slice your potatoes. Bring a pot of water to a boil and carefully lower your potatoes in. Boil for 10-15 minutes until fork tender. Strain and rinse under cold water. Add them to your large mixing bowl.
3. Meanwhile, bring a smaller pot of water to boil and carefully add your eggs. Boil them uncovered for 8 minutes. Once they are boil, soak them in very cold water. Crack and peel them. Add peeled eggs to mixing bowl with potatoes. Mash everything with a potato masher until everything is fluffy and creamy.
4. Using a clean paper towel soak up the excess water from the cucumbers. Once the cucumbers are dry, add them to your potato and egg mixture. Followed by sliced ham, finely chopped carrots, canned corn, chopped green onions, Kewpie mayo, salt and sugar. Mix everything together with a spatula. Serve and enjoy!

Gyeran Mari Korean Rolled Omelette

Ingredients:

• 6 eggs
• 2 stalks green onion, finely minced
• ⅔ cups ham, finely minced
• 3 tbsp carrot, finely minced
• ¼ tsp salt
• ½ tsp Sesame oil
• ½ tsp cooking oil

Method

In a large measuring cup or a bowl with a lip, whisk together egg, green onion, ham, carrot, salt and sesame oil until well combined.

Then in a non-stick pan set over medium heat, lightly grease your pan with cooking oil. Once the pan is hot enough, whisk your egg batter again and then pour JUST ENOUGH egg batter until a thin layer forms. You may need to swirl your pan a bit or use chopsticks to evenly disperse the ingredients. LOWER heat to very low. Let this fry for 2-3 minutes until an edge forms.

Once the thin layer forms an edge and the layer is mostly solid with several wet looking areas (your batter should not be runny at all), it’s time to begin rolling your omelette. With a spatula, first loosen the edges and the bottom a bit. Then fold the omelette 1 inch inward and continue rolling until you reach halfway and stop. Turn up the heat to medium again.

Then loosen the opposing edge and carefully pull the rolled omelette back to the halfway point of your pan.

Next pour just enough batter aiming for the edge until you fill that side of the pan. Do not fill the other side of the pan beyond the rolled part.

Allow that layer to fry for 2-3 minutes and bring heat down to VERY LOW.

Repeat the above process until you have depleted your batter. Once your omelette is completely rolled, let it sit on the pan for 5 minutes over low heat to cook through.

Finally transfer to a cutting board to slice into 0.75-inch-thick pieces. Serve and enjoy!

I hope these steps were helpful in teaching you how to make Korean rolled omelette