Gyeran Mari (Korean Rolled Omelette)

In a medium bowl, whisk the eggs until well combined. Add the thinly sliced scallions and finely diced carrot. Season with salt and black pepper. Whisk gently to incorporate the vegetables.

Heat 1/2 tsp of sesame oil and 1/2 tsp of neutral cooking oil in a non-stick skillet over medium-low heat. Ensure the pan is evenly coated.

Pour about one-third of the egg mixture into the skillet, creating a thin, even layer. Cook for about 2-3 minutes, or until the bottom is set and the top is mostly cooked but still slightly wet.

Starting from the edge closest to you, carefully roll the omelette towards the opposite side. If it's too difficult to roll, you can fold it into thirds.

Once rolled, push the omelette to the edge of the pan. Add the remaining sesame oil and neutral cooking oil to the empty part of the pan. Pour another third of the egg mixture into the pan, lifting the rolled omelette slightly to allow the new egg mixture to flow underneath. Cook until set, then roll the existing omelette onto the new layer, further thickening the roll.

Repeat the process with the remaining egg mixture. Once fully rolled and cooked through, remove from the pan and let it rest for a minute before slicing into 1-inch thick pieces. Serve warm.