Ingredients
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1/4
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1
-
2
-
1
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Dr Kim’s Egg Roll, 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 , 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
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Steps
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1
Done
|
Saut Beef, Onions, and Pepper Until Crumbly. |
|
2
Done
|
Season With Salt and Pepper and Set Aside to Drain. |
|
3
Done
|
Put Butter in Omelet Pan or Skillet With Heat on Medium High and Wait For Butter to Sizzle. |
|
4
Done
|
Pour Beaten Egg Into Pan, Tilting to Cover Entire Bottom of Pan, and Turn Heat to Medium Low. |
|
5
Done
|
Sprinkle Meat Mixture on Egg as It Begins to Set. |
|
6
Done
|
When Egg Is Firm Enough, Roll Gently, as in Jelly Roll, Browning Lightly on the Bottom as You Roll It. |
|
7
Done
|
When Egg Roll Is Done, Turn Out Onto Serving Platter, and Cut Into Pinwheel Sections. |
