Gyeran-mari rolled omelette

Chop the carrot and green onions very finely, into pieces about 3 mm.

Crack the eggs into a bowl, add the salt and beat with a fork until smooth but not frothy. Stir in the vegetables.

Heat a frying pan over medium-low heat and wipe it with a thin film of oil using a paper towel.

Pour in a third of the mixture and spread it thinly. When the bottom has set but the top is still moist, roll the omelette up with a spatula towards the edge of the pan.

Keep the heat low: the omelette should stay yellow, with no browning.

Oil the empty part of the pan and pour in another third of the mixture, lifting the roll so it runs underneath. Once it sets, roll the omelette back up over it. Repeat with the rest of the mixture.

Press the roll on all sides with the spatula and cook for one more minute, turning, so it sets through.

Transfer the roll to a board, let it cool slightly and cut into 2 cm thick slices. Enjoy!

A hot roll falls apart when sliced. For neat slices, wrap it in a bamboo mat for 5 minutes first.