Gyeranmari

Method

1. 1 Finely chop the carrots, bell peppers, and green onions so the egg roll doesn't crack.
2. 2 Beat the eggs with salt, strain through a sieve, then mix in the chopped vegetables.
3. 3 Grease a non-stick pan with oil, pour in a thin layer of egg, and cook over low heat for 1 minute until set.
4. 4 Roll the egg from the edge of the pan, pour another layer of egg into the empty space, and roll again, repeating this 3-4 times.
5. 5 Press the egg roll using a bamboo mat to make the edges square, let it cool for 5 minutes, then cut into 2 cm thick slices.

With an appliance

• Microwave 18 min

  Replace steps 3 and 4: pour thin layers of egg into the greased rectangular pan, microwave at 600W for 40 seconds per layer, then roll and pour the next layer; rotate the pan after each turn, for a total cooking time of approximately 4 minutes.