The Art of Making Keramari: A Simple yet Delicious Korean Side Dish

Hello everybody today's recipe is very very easy all of korean people know about this side dish what is it this keran nari rolled omelette you don't need any special korean cooking ingredients all you need is eggs and some vegetable that's it. Let's start with four eggs, four eggs and one teaspoon salt and mix together I'm using four eggs but if you use two eggs, what can you do? Divide the ingredients into half, this is free range eggs very good quality whenever I make my garam mari, I always use onion. So onion makes sweet and also crispy little bit and also never you feel never dry so this is very important.

I'm going to use also this green bell pepper and red bell pepper just this is kind of our only beautiful color but you can skip it but never ever skip this onion, just a half medium sized onion around half a cup okay. So next some green bell pepper just a little bit around one tablespoon I'm going to use and red bell pepper also one tablespoon chop it up okay let's add this here okay next ground black pepper or white pepper quarter teaspoon. Let's turn on the heat just medium heat, this caramel we gotta cook little low heat otherwise it's burnt you know burnt is okay you know for if you make this for your family members a little bit brown and it's okay but I like to make a very very nice beautiful yellow color.

My pan is heated just only one drop of vegetable oil like this and I'm going to turn down the heat to medium row and I scoop this with my spoon, it has to be cooked low heat so that you can maintain this yellow color. So fresh down so a little more oil and just move like this here also just a little oil and then let's pour more so that it's connected these eggs are connected press down a little bit and push this I need to cook the side so that I can shape this, I used to make this side dish all the time for my children's lunchbox at least twice a week.

I used to make this not only me all korean moms they make this today I like to make really perfect, that's why kind of really patient we make both sides this size also cooked and nice shape you still see there even though low heat on the bottom you can see the bubbles still cooking my caramel is laying down side so very low heat is not going to burn okay. I'm going to wait just for five minutes before cutting so that nice clean cut all of koreans know about this dish but old family has a kind of different recipe just like kimchi.

I use lots of minced onion here, I learned this from the one grandma, she was running some small cafeteria looking kind of restaurant in the really big huge open air market in seoul her store is just always full of kind of young people and she just served this with rice from rice cooker and only this she didn't add red red pepper or green pepper and she just added onion lots of chopped onion and egg salt and ground black pepper. And that is kind of combination is so amazing, so that like a really cheap price and then I taste this I really love it ever since that time whenever I make my caramel I add a lot of onions but not too much if you add too much it's not going to be cooked and all just easily fall apart you know.

"WEBVTTKind: captionsLanguage: enhello everybody today's recipe is very very easy all of korean people know about this side dish what is it this keran nari rolled omelette you don't need any special korean cooking ingredients all you need is eggs and some vegetable that's it let's start with four eggs four eggs and one teaspoon salt and mix together i'm using four eggs but if you use two eggs what can you do divide the ingredients into half this is free range eggs very good quality whenever i make my garam mari i always use onion so onion makes sweet and also crispy little bit and also never you feel never dry so this is very important i'm going to use also this green bell pepper and red bell pepper just this is kind of our only beautiful color but you can skip it but never ever skip this onion just a half medium sized onion around half a cup okay so next some green bell pepper just a little bit around one tablespoon i'm going to use and red bell pepper also one tablespoon chop it up okay let's add this here okay next ground black pepper or white pepper quarter teaspoon let's turn on the heat just medium heat this caramel we gotta cook little low heat otherwise it's burnt you know burnt is okay you know for if you make this for your family members a little bit brown and it's okay but i like to make a very very nice beautiful yellow color my pan is heated just only one drop of vegetable oil like this and i'm going to turn down the heat to medium row and i scoop this with my spoon it has to be cooked low heat so that you can maintain this yellow color so fresh down so a little more oil and just move like this here also just a little oil and then let's pour more so that it's connected these eggs are connected press down a little bit and push this i need to cook the side so that i can shape this i used to make this side dish all the time for my children's lunchbox at least twice a week i used to make this not only me all korean moms they make this today i like to make really perfect that's why kind of really patient we make both sides this size also cooked and nice shape you still see there even though low heat on the bottom you can see the bubbles still cooking my caramel is laying down side so very low heat is not going to burn okay i'm going to wait just for five minutes before cutting so that nice clean cut all of koreans know about this dish but old family has a kind of different recipe just like kimchi i use lots of minced onion here i learned this from the one grandma is just who was running some small cafeteria looking kind of restaurant in the really big huge open air market in seoul her store is just always full of kind of young people and she just served this with rice from rice cooker and only this she didn't add red red pepper or green pepper and she just added onion lots of chopped onion and egg salt and ground black pepper and that is kind of combination is so amazing so that like a really cheap price and then i taste this i really love that ever since that time whenever i make my caramel i add a lot of onions but not too much if you add too much it's not going to be cooked and all just easily fall apart you know so simple just like you guys learned from me that's how i learned from the grandmother and probably the restaurant is gone long time ago when i was a university you know time so so long time ago anyway this is good tea isn't it look at that pretty isn't it look at this we made garam mari today this is a good side dish pancham korean banchan always avoid rice it is very juicy and soft and fluffy and crispy because of chopped onion today we made keramari side dish rolled omelette enjoy my recipe see you next time byehello everybody today's recipe is very very easy all of korean people know about this side dish what is it this keran nari rolled omelette you don't need any special korean cooking ingredients all you need is eggs and some vegetable that's it let's start with four eggs four eggs and one teaspoon salt and mix together i'm using four eggs but if you use two eggs what can you do divide the ingredients into half this is free range eggs very good quality whenever i make my garam mari i always use onion so onion makes sweet and also crispy little bit and also never you feel never dry so this is very important i'm going to use also this green bell pepper and red bell pepper just this is kind of our only beautiful color but you can skip it but never ever skip this onion just a half medium sized onion around half a cup okay so next some green bell pepper just a little bit around one tablespoon i'm going to use and red bell pepper also one tablespoon chop it up okay let's add this here okay next ground black pepper or white pepper quarter teaspoon let's turn on the heat just medium heat this caramel we gotta cook little low heat otherwise it's burnt you know burnt is okay you know for if you make this for your family members a little bit brown and it's okay but i like to make a very very nice beautiful yellow color my pan is heated just only one drop of vegetable oil like this and i'm going to turn down the heat to medium row and i scoop this with my spoon it has to be cooked low heat so that you can maintain this yellow color so fresh down so a little more oil and just move like this here also just a little oil and then let's pour more so that it's connected these eggs are connected press down a little bit and push this i need to cook the side so that i can shape this i used to make this side dish all the time for my children's lunchbox at least twice a week i used to make this not only me all korean moms they make this today i like to make really perfect that's why kind of really patient we make both sides this size also cooked and nice shape you still see there even though low heat on the bottom you can see the bubbles still cooking my caramel is laying down side so very low heat is not going to burn okay i'm going to wait just for five minutes before cutting so that nice clean cut all of koreans know about this dish but old family has a kind of different recipe just like kimchi i use lots of minced onion here i learned this from the one grandma is just who was running some small cafeteria looking kind of restaurant in the really big huge open air market in seoul her store is just always full of kind of young people and she just served this with rice from rice cooker and only this she didn't add red red pepper or green pepper and she just added onion lots of chopped onion and egg salt and ground black pepper and that is kind of combination is so amazing so that like a really cheap price and then i taste this i really love that ever since that time whenever i make my caramel i add a lot of onions but not too much if you add too much it's not going to be cooked and all just easily fall apart you know so simple just like you guys learned from me that's how i learned from the grandmother and probably the restaurant is gone long time ago when i was a university you know time so so long time ago anyway this is good tea isn't it look at that pretty isn't it look at this we made garam mari today this is a good side dish pancham korean banchan always avoid rice it is very juicy and soft and fluffy and crispy because of chopped onion today we made keramari side dish rolled omelette enjoy my recipe see you next time bye\n"