This Korean Seaweed Rolled Egg recipe is easy, healthy, delicious, and appealing to the eye. This recipe is packed with protein and a nice array of different vegetables that is healthy and looks vibrant. All of the ingredients that go into making this recipe also happens to be Whole30, Paleo, and gluten-free.
Typically, this is known to be a savory side dish (banchan) in Korean cuisine, however, in our household, we love to eat this as a main dish served with a small bowl of rice and other side dishes. This recipe is great to have at any time of the day. Yes, that’s right…eggs aren’t just a breakfast food.
This recipe is very versatile and can be customized to fit your own taste buds. Feel free to swap out some of the vegetables if you like, or you could even add finely chopped meat such as ham, spam, hot dogs, bacon, or sausage.
Rectangular Skillet versus Round Skillet
If you have a rectangular skillet ready to be used, then use it because this is the ideal shape we are looking for when making this rolled egg. Here’s a pan that would be great for this recipe if you are in the market for one.
However, we used a round skillet and it still turns out just fine, so don’t fret if you only have a round skillet. The only difference is that you will need to cut off the “not so even and neat” ends to achieve the clean neat look. The inner pieces after cutting the ends off will still look beautiful, plus you can “taste test” those end pieces. Win-win for everyone!
Seaweed Sheet (Nori)
We always love the addition of seaweed sheets in our rolled egg dish and it is pretty typical to see seaweed in this dish if you’re in South Korea. It also makes the dish visually appealing with the spiraling dark line of color that you see after slicing it. However, if you have an allergy or just prefer not to use seaweed, feel free to omit it altogether. It will still taste delicious!
- Crack the eggs into a medium-sized bowl and whisk the eggs until smooth.
- Dice all of the vegetables into small pieces and then mix the vegetables into the eggs. Add salt to the egg mixture and whisk together well.
- Toast the seaweed sheets over a nonstick pan over medium-high heat. You will need to do one seaweed sheet at a time.
- Remove seaweed sheets from pan and set aside.
- In the same nonstick pan, add some avocado oil and turn down the heat to medium.
- Pour HALF of the egg mixture in the pan. Place one seaweed sheet on top of the egg mixture.
- Once the egg mixture has firmed up (about 80 to 85% cooked), start rolling the egg from one side of the pan gently to the other side of the pan.
- Add a pinch of fresh black pepper at the end.
- Take the rolled egg out of the pan. Add some more avocado oil to just coat the bottom of the pan and repeat steps 6 through 8 to make your second rolled egg.
- Cut off the ends for presentation purposes and enjoy those pieces for yourself. Slice the rest of the rolled egg into bite-sized pieces. Enjoy the seaweed rolled egg perfection with you and your loved ones!
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