Kamari (Korean Rolled Egg)

Ingredients

• 4 pcs Eggs (large, room temperature)
• 0.25 cup Carrot (peeled and finely shredded)
• 2 pcs Green Onion (chopped (white and green parts))
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (for lightly oiling the pan)

Instructions

1. Prep vegetables

   Peel the carrot and grate or finely shred it. Trim the green onions and chop both white and green parts.

   Time: PT5M

2. Make egg batter

   Crack the eggs into a mixing bowl, add the shredded carrot, chopped green onion, salt, and pepper. Whisk until the mixture is uniform and a little frothy.

   Time: PT2M

3. Heat the pan

   Place the non‑stick skillet over medium‑low heat and add 1 tbsp vegetable oil, swirling to coat the surface.

   Time: PT2M

   Temperature: Medium‑low

4. First thin layer & roll

   Pour a thin layer of batter (just enough to cover the bottom) into the pan. As soon as the edges set but the surface is still slightly runny, use the spatula to roll the egg tightly from one side to the other.

   Time: PT4M

   Temperature: Medium‑low

5. Build the roll

   Push the rolled egg to one side of the pan. Pour another thin layer of batter into the empty space, lifting the existing roll just enough for the new layer to adhere. Once set, roll the whole thing again. Repeat until all batter is used.

   Time: PT4M

   Temperature: Medium‑low

6. Cool & slice

   Transfer the rolled egg onto a cutting board and let it cool for a couple of minutes. Slice into bite‑size pieces (about 1‑inch thick).

   Time: PT5M

7. Serve

   Arrange the kamari pieces on a small plate. Optionally drizzle a few drops of sesame oil or serve with a side of soy sauce for dipping.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

3 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: Egg whites (for lower fat)
• Instead of Carrot: Daikon radish
• Instead of Green Onion: Chives
• Instead of Vegetable Oil: Canola oil, Sesame oil (for extra flavor)

Equipment Needed

• Non‑stick skillet
• Mixing bowl
• Whisk or fork
• Spatula (silicone or rubber)
• Cutting board
• Chef’s knife

Critical Steps — Do Not Skip

• Rolling the egg while it’s still slightly wet ensures a tight, uniform roll.
• Keeping each batter layer thin prevents the roll from breaking.

Chef Tips from the Video

• Add a pinch of sugar to the batter for a subtle sweetness that balances the salt.
• For extra flavor, finish with a drizzle of toasted sesame oil or a sprinkle of toasted sesame seeds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 1 hour, but should be refrigerated for longer storage.

Make-Ahead Tips

• Prepare the egg batter up to 30 minutes ahead and keep it covered in the fridge.
• The rolled egg can be sliced and stored; reheat gently in a dry pan before serving.