Mix the egg, OTTOGI ANCHOVY SOY SAUCE, GOLD MAYONAISE, MIHYANG together and sieve it.
*OTTOGI GOLD MAYONAISE will make rolled omelette stay soft much longer.
Mince the onion and carrot and shred the welsh onion. Then mix with the mixture in step 1.
Lay the mixture thinly on a heated square-shaped pan.
Start rolling the mixture from one end of the pan to the other before it is fully cooked.
Once the rolling is finished, serve with OTTOGI KETCHUP.