This tamagoyaki is kicked up a notch with gochujang. I remember having a similar side dish at a Korean restaurant in K-Town, New York back in 2006. Unlike regular tamagoyaki, this egg roll was wider and flatter. Sadly, when I visited the restaurant a few months later in 2007, I did not get to taste that side dish again. Nor did I see this dish at other Korean restaurants. So, I decided to device a way of making it based on my recollections. The only thing missing is that I didn’t add any chopped green onions to the eggs.
|Tamagoyaki with Gochujang
Pictures of the finished product here.
I found that the taste of the sesame oil is better preserved if it is applied after the egg roll has cooled down to room temperature. If I apply it when the egg is still hot or warm, then the egg just has its oiliness but none of its aroma. Is it just me or is it the general nature of sesame oil?