Embracing Culinary Instincts: The Story of Monica Lee and the Korean Rolled Omelet
Monica Lee has always possessed an exceptional understanding of flavors, deeply connected to the Korean concept of “sohn-mat,” meaning an instinctive touch in cooking. From her early years, this innate skill influenced her culinary path, enabling her to craft unforgettable dishes without the need for precise measurements, even while overseeing the renowned Koreatown restaurant, Beverly Soon Tofu, in Los Angeles.
Her deep relationship with “sohn-mat” inspired her latest cookbook, aptly named after this concept. The book celebrates her iconic restaurant, Beverly Soon Tofu, which closed during the pandemic. It combines narratives and recipes, sharing her creative approach to traditional Korean cuisine, detailed alongside her intuitive cooking techniques.
Beverly Soon Tofu was a trailblazer, known for its soon tofu chigae—a simmering spicy tofu stew. Named after an iconic Los Angeles locale, the restaurant introduced numerous patrons to the depths of Korean flavors. Renowned chef Roy Choi recalls the flavorful, spicy stews and Monica’s adept handling of the busy kitchen, her talent shining through as she navigated the bustling environment with ease.
The Craft of Korean Rolled Omelets: A Fusion of Tradition and Technique
The preparation of a Korean rolled omelet, or gyeran mari, captivated the author due to its meticulous method and its significance in both Korean and Japanese cuisines. Monica Lee shared her secrets during an enlightening virtual chat, reminiscing about making these omelets meticulously for her daughters’ lunches. These moments, filled with love and care, became cherished memories, showcasing the emotional bonds fostered through cooking.
Monica credits her aunt for teaching her the finer points of omelet-making, emphasizing the role of observation and practice in culinary perfection. Adopting this mindset, the author discovered that joy in cooking leads to tastier dishes. With determination and guidance from Monica, the author mastered this delicate dish, receiving praise from Monica for exhibiting “sohn-mat.”
This dish, a blend of eggs and vegetables expertly rolled and sliced, symbolizes the integration of skill and passion in cooking. It serves as more than just a meal component; it’s a cultural expression and a token of familial affection, adaptable to various dishes including rice bowls, salads, and noodle soups.
Ingredients for Korean Rolled Omelet
- Eggs: 4 large
- Scallions: 2 tablespoons, finely diced
- Red Bell Pepper: 2 tablespoons, finely diced
- Carrot: 1 tablespoon, finely diced
- Granulated Sugar: ½ teaspoon (optional)
- Salt: ¼ teaspoon, plus more to taste
- Vegetable Oil: 2 teaspoons, or another neutral oil
Enhanced Nutritional and Cooking Tips
For those maintaining traditional flavors while accommodating dietary preferences, consider a vegan alternative using a liquid egg replacer such as Just Egg. This substitution keeps the integrity and flavor of the dish intact while making it accessible to a broader audience. Additionally, achieving mastery in rolling the omelet in a regular pan is possible; maintaining the right texture of the eggs is crucial for perfecting the roll, a skill that improves with practice, ensuring superb results every time.