Gyeran mari, literally translated to rolled eggs, is Korean-style rolled omelettes. Basically, the beaten eggs are cooked until almost set, then tightly rolled/folded in layers, and finally cut into slices. It's usually eaten as a side dish for any meal, not just breakfast, and hugely popular as a lunch box item. To me, this is another delicious side dish that I can whip up last minute.
Gyeran mari is typically made with one or two types of chopped vegetables, most commonly with scallions and carrots. The filling options are endless - onion, mushrooms, zucchini, broccoli, bell peppers, cabbage, ham, bacon, cheese, etc. Another popular ingredient for this dish is gim (aka nori). Gim can be used along with the other ingredients or by itself. I'll show you how to make gyeran mari with gim in my next post. Making this dish is simple once you have the basics down. The key is to be patient and cook the eggs over gentle heat. If the heat is too high, you'll end up with tough eggs that will break when folded. If you don't cook the eggs enough, the rolled egg will be runny in the middle. So, let me show you how you can successfully make gyeran mari that's tender and delicious! Don't worry, if it's not perfect the first time, it will definitely come with practice.
1 - 2 servings as side dish
3 large eggs
1 scallion, finely chopped
1/2 small carrot, finely chopped
1/4 teaspoon salt
vegetable oil for frying
medium size non-stick pan (9 to 10-inch).
Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over to the other side. (Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning.)