| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 195 | 6g | 1g | 28g |
| sugars | fibre | protein | salt |
| 8g | 7g | 11g | 0.85g |
Why I Love South Korean Vegan Rolled Omelette
A Culinary Love Affair with the Vegan Rolled Omelette
There’s something magical about the South Korean Vegan Rolled Omelette. It combines the simple, rustic charm of traditional Korean cuisine with an elevated sense of creativity and innovation that brings to mind my own culinary journey interweaving Creole richness and French elegance. There are so many reasons to love this recipe, but let’s start with the way it simultaneously honors its traditional roots while embracing the modern shift towards plant-based cuisine.
The inherent charm of this vegan omelette is in its humble and straightforward ingredients. All the colors and flavors you find in its layers– the earthy green onions, succulent bell peppers, and firm julienned carrots, bundled together by the wholesome goodness of chickpea flour, subtly highlighted by turmeric, then the slight edge of black salt, the cheesy feel of nutritional yeast. Finally, it sings under a light drizzle of soy sauce and sesame seeds. If that doesn’t compel you to create, I don’t know what will.
Inspiration Behind the Recipe
The genius of this omelette, honestly, stems from the brilliance of renowned Korean chef Jeong Kwan. Known for transforming vegetarian cooking into an art form, Kwan’s philosophy around respecting ingredients for their inherent characteristics and striving for culinary harmony is absolutely echoed through this recipe.
Not only does this vegan rolled omelette stand out as a standalone meal, but it also beautifully complements various side dishes. Pair it with a traditional Gyeranjjim (Steamed Eggs) or a bowl of Miyeok-guk (Seaweed Soup) and you have an explosion of flavors and textures that is quintessentially Korean, while still being delightfully plant-based.
A Harmony of Flavors
Part of the beauty of this Vegan Rolled Omelette lies in its versatility. It welcomes all types of vegetables and seasonings while maintaining its firm, omelette-like structure. Each person can customize it to their taste preference, making it an ideal dish for family brunches or when entertaining guests. Despite the variety of ingredients, the recipe stays true to its Korean roots right down to its core, much like how my own desserts are the product of a gloriously entwined French and Creole ancestry.
Ultimately, the Vegan Rolled Omelette is more than just a recipe. It is a testament to the delicious possibilities that exist within the world of plant-based cooking and a glowing example of how we can respect and revisit our culinary roots while integrating these evolved dietary choices. And for these reasons, I can’t help but adore it.
What You’ll Need
- 2 cups chickpea flour
- 2 cups water
- 1 teaspoon turmeric
- 1 teaspoon black salt (Kala Namak)
- 2 tablespoons nutritional yeast
- 1 cup chopped green onions
- 1 cup chopped bell pepper (any color)
- 1 cup carrots, julienned
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Soy sauce for serving (optional)
- Toasted sesame seeds for garnish (optional)
Method
Step One
Start by whisking together the chickpea flour, water, turmeric, black salt, nutritional yeast, and a pinch of salt and pepper in a large bowl until smooth. This makes your vegan egg mixture.
Step Two
Now, heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add the chopped green onions, bell pepper, and carrots. Sauté the vegetables until they begin to soften. Season them with a bit of salt and pepper for taste.
Step Three
Then, pour half of your vegan egg mixture into the frying pan over the sautéed vegetables. Spread the mixture evenly around the pan. Cover the frying pan and let it cook on medium-to-low heat until it starts to set around the edges. This will take about 5-7 minutes.
Step Four
Once the edges have set, carefully flip the omelette over and cook the other side for an additional 5 minutes until it is cooked through. It’s okay if the omelette breaks a bit during flipping, it will still taste amazing.
Step Five
Remove the cooked omelette from the frying pan and repeat the process for the second omelette with the remaining vegan egg mixture and vegetable oil.
Step Six
Gently roll up each omelette and slice them before serving. You can also garnish with a sprinkle of toasted sesame seeds, if desired, and serve with soy sauce for an added taste.
Step Seven
Enjoy your delicious Vegan Rolled Omelette, perfect for a nutritious breakfast or a healthy lunch option.
