From an early age, Monica Lee writes in her new cookbook, it was clear she possessed “sohn-mat,” the Korean term for a natural instinct for cooking that translates to “flavor in the ...

Then, in the remaining pan space, another thin layer of eggs gets poured, and the omelet is rolled up even further. In this manner, additions of eggs build the tamagoyaki and Korean rolled omelets ...

Korean omelette rolls, also known as Gyeran Mari, are a staple in Korean cuisine. The dish features a rolled omelette that is cut into tiny bite-size pieces. They are ideal to enjoy for breakfast or ...

Fast forward three years and the final article will introduce everyone’s favorite, “dashimaki-tamago,” or dashi-flavored Japanese rolled omelet. The ingredients are simple, it tastes ...