For our Korean Wine & Dine event, my friend Kim prepared this dish. This is a great vegetarian dish that you can easily adapt by adding meat or seafood too. Aside from how beautifully colorful this is, it's a fun way to serve up an omelette with a Korean twist!
Rolled Korean Omelette
recipe from About.com
1/2 small onion, finely chopped
1/2 small carrot, finely chopped
1 sheet Korean roasted seaweed (Gim)
1 tsp salt, dash of pepper
Mix eggs with whisk or fork and add onions and carrots until well combined.
In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.
Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of omelette.
Roll omelette into a tight roll by lifting side with spoon or baking spatula.
Let omelette rest for a few minutes to cool.
Slice into 1 inch pieces and serve with cross-sections showing.