>> source: Gyeran-mari (Rolled Omelette)
>> url: https://www.youtube.com/watch?v=kN89ewZjOR8
Beat @eggs{4%large}, @kosher salt{1%tsp}, @minced onion{1/2%medium}, and @ground black pepper{1/4%tsp} in a bowl. Optionally add @minced bell peppers{2%tbsp}. Have @vegetable oil{2%tbsp} and a #basting brush{} ready.
Heat a large #non-stick skillet{} over medium heat, then reduce to medium low. Brush with oil. Pour in ⅓ of the egg mixture and spread into a thin rectangle. Cook for ~{1%minute} until set on bottom but runny on top.
Roll the egg from right to left with a #spatula{}. Brush oil on the cleared area and move the roll to the right side.
Pour in half the remaining egg mixture to the left of the roll, extending it into a rectangle. Cook for ~{1%minute} until set.
Roll the omelet over the new layer from right to left. Brush oil and push back to the right.
Repeat with remaining egg. After final roll, cook ~{3%minutes}, turning to brown all sides evenly.
Transfer to a #cutting board{}. Let cool ~{5%minutes}, then slice crosswise into ½ or ¾ inch pieces. Serve with rice.