Steps
How to make it
Prep 22 min · Cook 20 min
- Beat 3 eggs in a bowl with a pinch of salt and 1 Tbsp toasted sesame oil until smooth. Cut 60 g shredded mozzarella into short pieces and set 1 tsp black truffle paste aside in a small dish (do not add all at once; high heat dissipates aroma).
- Brush a skillet or Korean egg-roll pan lightly with oil and preheat over low heat. Pour in about 1/3 of the egg mixture and tilt to spread a thin sheet.
- When the sheet is half set, layer part of the mozzarella on the side nearest you and dot about 1/3 of the truffle paste with a teaspoon.
- Gently roll into a log with a spatula and push to the edge. Pour in another 1/3 of egg to connect, then repeat cheese and truffle before rolling again.
- Repeat until all egg is used, rolling 2–3 layers total. On the last layer you may add cheese only for an even outer color.
- Pan-fry the whole roll 1 minute more, pressing lightly on all sides until lightly browned and cheese begins to melt (truffle aroma should be clear, not bitter).
- Move to a cutting board, rest 1 minute, slice into thick rounds. Drizzle a little more truffle paste if desired, sprinkle with chopped scallions and sesame seeds, and serve hot.
