We really enjoyed these but as with a lot of dishes that include a carb, protein, and vegetables and yet don't seem quite sufficient to be the entire meal, I am at a bit of a loss as to how to classify them, and what to serve them with. They might make a nice appetizer, or if you want to serve them as a main course I think a bit of salad might be a good choice to accompany them; maybe this cold spinach salad. If you are serving a crowd, they could also just be one of an ensemble of other Korean dishes.
12 small omelettes - 4 to 6 servings
30 minutes prep time
2 bundles (100 grams) bean thread (cellophane) noodles
2 to 4 green onions
1 small carrot
2-3 tablespoons soy sauce
2 teaspoons toasted sesame oil
freshly ground black pepper to taste
1/2 teaspoon sugar
5 large eggs
mild vegetable oil to fry
parsley to garnish
chile-garlic sauce to taste
Put a small pot of water on to boil, then boil the noodles for 5 minutes. Drain them well and snip or cut them into short segments.
Meanwhile, wash, trim, and finely chop the green onions. Peel and grate the carrot. Mix these in a mixing bowl withe the drained noodles, and season with the soy sauce, sesame oil, pepper and sugar.
Break in the eggs and whisk until well blended. Heat a griddle or frying pan with enough oil to cover the bottom. Ladle in the egg mixture to form small omelettes. Once the bottoms of the omelettes are set, fold them in half, and cook until done, turning them over as required. Once they are set and very lightly browned transfer them to a serving plate, and continue cooking more omelettes until they are all done. Add more oil as required.
I put the parsley on just to give a touch of colour, but it went really well with them. Maybe next time I will put some right in. Chile-garlic sauce provided the finishing touch.
Last year at this time I made Pizza Strata.
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