Korean Egg Roll (Gyeran Mari)

1. Chop green onions and optionally ham and carrots. Carrots should be very finely chopped because if it's too big, it may not get fully cooked. If adding seaweed, get 1 sheet of Gimbap Gim (nori) and cut into a rectangle to fit most of the pan.
2. Beat eggs in a bowl using chopsticks or fork. If using a whisk, be careful not to overbeat and make it foamy.
3. In the bowl with eggs, add water, salt (optionally a little sugar 1/4 tsp) and then chopped ingredients. Stir well.

How to make Korean egg roll

1. Heat a 10-inch frying pan on Medium-Low Heat.
2. Add a little vegetable oil (just a little swirl) and roughly wipe with a paper towel so there's just a think coating of oil in the pan.
3. Pour about 1 cup of the egg mixture onto the frying pan. Swirl the pan around so egg is evenly distributed throughout. Wait 2-3 minutes until the edges are cooked and parts of the center are just starting to cook.
4. Lower heat to low. Wait patiently (about 2-3  minutes) until the edges are cooked and some parts are beginning to get cooked. And not so watery.
5. Turn Heat Off. With a spatula, start rolling one edge of the egg sheet.
6. Continue to roll but don't roll all the way. Leave a little part unrolled so you can continue to add more eggs and continue the roll. Basically stop rolling when you are starting to reach the end where if you roll one more time, you will finish the roll. See my video to see how.
7. Move the egg roll to one side of the pan, clearing out a major area of the pan. Coat this cleared area of the pan lightly with oil by either using a paper towel dabbed in oil or use a pastry brush.
8. Turn Heat back on to LOW. Pour another cup of egg mix onto the pan BUT (IMPORTANT!!) start pouring the egg in the area of the unrolled egg. So that the newly added uncooked egg mix will merge and stick to the unrolled, not yet fully cooked part and the egg roll can continue. See picture above.
9. Repeat steps 4 - 8 until all egg mix is poured and rolled.
10. Raise heat to medium and continue cooking the egg roll (gyeran mari) on all sides to brown them and to get a nice rectangular bar shape. Also to make sure gyeran mari is cooked all the way through. Don't overcook since that will make it tough.
11. Transfer egg roll to a cutting board and let it cool for couple minutes then cut into 3/4 inch thick slices. Serve warm or at room temperature.