Prep 5 mins
Cook 10 mins
When I was a student nurse, we had 2 Korean doctors, a husband and wife, doing their internships at our hospital. They were very kind and friendly to us, and invited us to their apartment on occasion. This was a wonderful treat we were served. Dr. Kim simply called it, egg roll. When I came home from school on vacations, I introduced my parents to this. My father would request it every time I came. In Daddy's later years, he still would ask me to fix it when I went to visit, or he came here. I am posting it here by request of my son, who also has fond memories of it. I fixed it for my husband, my son, and myself this morning. It is a scrambled egg dish. I hesitate to call this dish Korean, because I don't know. Dr. Kim was.
- 1⁄4 lb ground beef
- 1 small onion (diced)
- 2 tablespoons sweet peppers (diced)
- 1 teaspoon butter
- 3 eggs (beaten)
- Sauté beef, onions, and pepper until crumbly.
- Season with salt and pepper and set aside to drain.
- Put butter in omelet pan or skillet with heat on medium high and wait for butter to sizzle.
- Pour beaten egg into pan, tilting to cover entire bottom of pan, and turn heat to medium low.
- Sprinkle meat mixture on egg as it begins to set.
- When egg is firm enough, roll gently, as in jelly roll, browning lightly on the bottom as you roll it.
- When egg roll is done, turn out onto serving platter, and cut into pinwheel sections.
I liked this. It really is omlette like in flavor & when I get the hang of rolling them they will be prettier. I keep ground beef browned & in the freezer so this is so fast to prepare, just sauting the veggies. Made for Pick A Chef Spring '09.
These are very tasty.