Korean Egg Omelette

This Korean egg omelette is really easy to make, aesthetically pleasing and quite tasty.  This is considered a side dish in Korea, but it also makes for a nice appetizer or snack.  This may be a real faux pas, but I like to add a little dollop of ketchup on top.

Ingredients:
-3 eggs
-1 tbsp water
-1/2 tsp salt
-1 tsp red pepper flakes
-Finely chopped green onions or chives (4 stems)
-1 roasted seaweed sheet
-Vegetable oil

Instructions:

-In a bowl, combine and mix the eggs, water, salt, red pepper flakes and chopped green onions.

-Heat the vegetable oil in a frying pan on medium. 

-Add egg mixture to heated frying pan.

-Once the omelette is half cooked, place the seaweed sheet on top.

-Carefully fold/roll the omelette.

-Once you are done rolling, fry on both sides until golden brown.

-Set aside and let it cool.

-Cut width wise into 1 inch slices.

Optional:

-Get creative and add any of your favourite ingredients to this recipe such as ham, mushrooms, shredded carrots, sesame seeds, etc.

Salmon and Leek Spring Rolls

I love any type of spring rolls. I find the combination of salmon and leeks especially delicious.  In France, I use feuilles de brick for the wrapper.  Otherwise, use spring roll wrappers for this recipe.

Ingredients:

(makes 12 small rolls)

-420 grams salmon

-2 leeks

-12 small feuilles de brick (spring roll wrappers)

-Butter

-Salt and pepper

Instructions:

-Chop up the leeks (do not use the dark green part of the leeks).

-Saute leeks in butter until soft (approximately 5 minutes).

-Fry or bake the salmon in butter until cooked thoroughly.

-Once the salmon is cooked, using a knife, take off the skin and chop the salmon into small square cubes.

-Combine the cooked leeks and salmon together and season well with salt and pepper.

-Place 1 tablespoon of salmon mixture near the end of the wrapper.  Fold the edges of the wrapper inward and roll.

-Bake in the oven for 15 minutes.