RECIPES OF KOREA

Ingredients

1 tbsp

10

5

1/4 tsp

1/4 tsp

3 tsp

2 tsp

2 tsp

White sesame seeds

Spring onions

Eggs

Salt

White pepper

Cooking oil

Rice vinegar

Japanese soy sauce

1. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown
2. Remove from the pan at once to prevent burning
3. Trim the white ends from the spring onions and discard and take off the outside layer and discard
4. Make a bunch of the green stems, then trim them all to the same size, cutting off the skinny tip
5. Plunge 2 spring onions at a time into a large pot of boiling water and cook for about 30 seconds or until softened
6. Remove with tongs and place in iced water
7. Repeat for all the spring onions
8. Drain well and dry lightly on paper towels
9. Cut each spring onion in half lengthways using a small sharp knife
10. Beat the eggs with the salt and pepper until they are foamy
11. Brush a medium sized frying pan with the oil, and place it over medium heat
12. Pour in half the eggs, cover and cook for 2 minutes. Run a spatula around the edge of the omelet to loosen it, then turn the omelet over and cook it for a further 2 minutes
13. Remove the omelet from the pan and cook the remaining egg mixture
14. Trim the curved edges from the omelets to make a square shape
15. Cut thin strips of omelet about 7 cm long and 5 mm wide
16. Gather together 8 strips of egg, carefully wrap one piece of spring onion 4 or so times around the middle of the bundle, tucking in the ends
17. Repeat with the remaining egg strips and arrange the bundles on a serving platter
18. Combine the vinegar, Japanese soy sauce and sesame seeds, drizzle over the bundles and serve