Photo: Korea Ministry of Food and Drug Safety

Mugwort Walnut Rolled Omelet

Name: Mugwort Walnut Rolled Omelet
Cuisine: South Korea
Ingredients: 50 g egg; 3 g mugwort (ssuk); 3 g carrot; 2 g walnuts; 1 g brown rice oil; 0.3 g salt

쑥호두달걀말이

Side dish · Grilled

Side dishesCourse

105kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Mugwort Walnut Rolled Omelet

Not spicyVegetarianGluten-freeContains: egg, nuts

Ingredients Tap an ingredient to check it off

Servings1

egg달걀
50 g
mugwort (ssuk)쑥
3 g
carrot당근
3 g
walnuts호두
2 g
brown rice oil현미유
1 g
salt소금
0.3 g

Nutrition per serving

105kcal

1gCarbs

6.8gProtein

7.9gFat

165mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Finely chop the mugwort.
Finely mince the carrot.
Crush the walnuts with a knife.
Crack the eggs into a bowl, add salt and mix, then mix in the ingredients from steps 1, 2, and 3.
Oil a heated pan, pour in the egg mixture, and when it is half set, roll it up into a thick roll, then cook through over low heat, turning it over on the bottom, top, and both sides.
Cut into bite-size pieces and place in a dish.

💡 TipIf you add too much mugwort, the bitter taste is strong and children may dislike it.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.