Gyeran-Mari Rice Plates

Wash your hands with soap and water for 20 seconds. Rinse the produce under running water, scrubbing the carrot and cucumber before cutting. Remove damaged areas and dry the vegetables. Mince the carrot, onion and scallions into pieces no larger than 1/8 inch so they cook quickly and do not tear the egg layers. Halve the cucumber lengthwise and cut crosswise into thin half-moons.

Toss the cucumber with 1/2 teaspoon salt in a mixing bowl. Let stand for 10 minutes while you start the rice and prepare the eggs.

Rinse the rice in the strainer under cold running water until the water runs mostly clear, then drain well. Combine the rice and 2 cups water in the saucepan. Bring to a boil over medium-high heat, cover and reduce the heat to very low. Cook for 18 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes.

Whisk the eggs with the remaining 3/4 teaspoon salt until the whites and yolks are thoroughly combined but not very foamy. Stir in the minced carrot, onion and scallions. Divide the mixture evenly between two bowls; each portion will make one rolled omelette. Wash your hands after handling the raw eggs.

Drain the cucumber in the strainer and gently pat dry without rinsing. Return it to a clean bowl and toss with the rice vinegar, toasted sesame oil and sesame seeds. Refrigerate while you cook the omelettes.

Place the nonstick skillet over medium-low heat for about 1 minute. Allocate 1 1/2 teaspoons canola oil to the first omelette. Brush the skillet with 1/2 teaspoon of this oil, reserving the remaining 1 teaspoon for brushing between layers. The pan should be warm enough to set the eggs gently without browning them quickly.

Slide the log back to the side where you began rolling. Lightly brush the exposed skillet with some of the reserved oil. Stir the egg mixture and pour approximately 1/4 cup into the empty area. Gently lift the edge of the existing roll with a turner and tilt the skillet so a little fresh egg flows beneath it, attaching the new layer to the roll. Lower the roll, let the new layer become mostly set, then roll the log across that layer. Repeat, using the rest of this portion of egg mixture and its allocated oil. Reduce the heat to low if the eggs begin to brown.

Cook the completed roll over low heat for another 1–2 minutes, gently turning it onto its seam and sides. Check the center of the thickest part with the thermometer; it must reach 160°F and contain no liquid egg. Continue cooking gently if necessary. Transfer to a clean cutting board using clean utensils. Repeat steps 6–9 with the second portion of egg mixture and the remaining 1 1/2 teaspoons canola oil. Allow about 10–12 minutes of cooking time per omelette.