Chef Susan Kim sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt. Get the recipe for the celery and turnip pickles, also featured in the box.
Recipe information
Yield
2 - 4 servings
Ingredients
Preparation
Whisk eggs, mirin, soy sauce, and salt in a 2-cup measuring glass. Heat oil in a medium nonstick skillet over medium-low. Pour in one third of egg mixture, rotating skillet to evenly distribute. Cook until egg is mostly cooked, about 1 minute. Scatter one third of Parmesan over and shingle 2 seaweed snacks vertically down the center. Using a rubber spatula and starting from one side, fold egg up and over itself to roll up tightly; push to one side. Repeat cooking process with half of remaining egg mixture, Parmesan, and seaweed snacks, then flip existing egg roll over onto flat egg and roll up again. Repeat one more time with remaining ingredients. Transfer gyeran mari to a plate and let cool 5 minutes. Slice into ½"-thick pieces.
