Bingbong Bap
There is a lot more to Korean food than Korean Fried Chicken and Kimchi.
Gyeran mari is a Korean-style rolled omelette which has become a popular street food. It is typically made with one or two types of chopped vegetables and flavoured with buchu (garlic chives), gim (dried seaweed) and gochujang, a fundamental ingredient in Korean cooking.
Gochujang is a thick and spicy-sweet paste made from red chilli pepper flakes, sticky rice, fermented soybeans and salt. Traditionally it is fermented over years in an earthenware pot kept outdoors, during which time the starches in the glutinous rice are converted to sugars, giving the condiment its underlying sweetness. The chilli peppers provide a healthy amount of lingering heat, while the fermented soybeans act as the miso-like ingredient that anchors gochujang's umami flavour.
I have wrapped the omelette in a traditional bread ‘bong’ made quite simply from flour, yeast, sugar, salt and water.
#Fakeaway #ChristmasGift
Bingbong Bap
There is a lot more to Korean food than Korean Fried Chicken and Kimchi.
Gyeran mari is a Korean-style rolled omelette which has become a popular street food. It is typically made with one or two types of chopped vegetables and flavoured with buchu (garlic chives), gim (dried seaweed) and gochujang, a fundamental ingredient in Korean cooking.
Gochujang is a thick and spicy-sweet paste made from red chilli pepper flakes, sticky rice, fermented soybeans and salt. Traditionally it is fermented over years in an earthenware pot kept outdoors, during which time the starches in the glutinous rice are converted to sugars, giving the condiment its underlying sweetness. The chilli peppers provide a healthy amount of lingering heat, while the fermented soybeans act as the miso-like ingredient that anchors gochujang's umami flavour.
I have wrapped the omelette in a traditional bread ‘bong’ made quite simply from flour, yeast, sugar, salt and water.
#Fakeaway #ChristmasGift
Cooking Instructions
- 1
First step is to make the bread. Combine yeast, sugar and salt with the warm water in a large bowl. Whisk to dissolve. Let sit until foamy, about 5 minutes. Add the flour and mix until the dough comes together. Form a large ball, cover with clingfilm and leave it in a warm place for an hour or so until doubled in size.
- 2
Remove from the film and knock back. Knead on a well-floured surface until soft and pliable. Cut the dough into 4 pieces and roll each one into a ball. Place back in the bowl and cover with a tea towel and allow to rest for 10 minutes. Roll out each ball of dough into an oval or round shape until ¼ inch thick.
- 3
Heat a skillet or tava. Place one of the breads on the pan and heat until it rises slightly and bubbles. Turn it over and cook on the other side. Continue until all the breads are cooked. Cover to keep warm whilst making the omelettes.
- 4
To make the omelettes. Fry the red onion in a little oil until soft, adding the garlic for the last minute. Stir in the gochujang paste. Let it cool slightly and transfer to a large bowl. Add in the coriander, seaweed, garlic chives, pinch salt and the eggs and whisk. This mixture will make 4 omelettes.
- 5
Heat a large frying pan and pour in a ladle (quarter) of the mixture swirling the mixture around the pan until there is a thin layer of egg. Put on a lid and cook on low until the egg mixture is set. Repeat with the other three omelettes. Transfer to a plate.
- 6
Take one of the warm breads. Roll up one of the omelettes into a cone shape by folding in two then folding again and place on the bread. Roll the bread around the omelette and either wrap in foil or place in a cup to hand out.
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