Gyeran Mari (Korean Rolled Omelette)

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
Ingredients:
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).

Finely chop the scallion and carrot.

Crack and beat the eggs, in a bowl with a spoon or a fork, until the yolks and whites are blended well with no visible strings of whites. Stir in a pinch of salt. (The vegetables can be stirred in at this point or sprinkled over the egg in the pan.)
 

Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.

 

Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan.
 

(Skip this step if you added the vegetables in the egg mixture.) While the egg surface is still runny, sprinkle the chopped vegetables evenly over the egg. Let it cook until the top begins to set but is still wet.


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.)

Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for an additional egg.

 

 Add 1/2 of the remaining egg and spread to cover the open space.

When the egg addition is set, lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make an about 2-inch egg log.

Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).  

Comments

  1. Hyosun! Another beautifully done dish, this looks like something I can cook on a busy school night. Thank you and hope you have a great Easter!

  2. This recipe look really amazing and tasty,

  3. Great dish, Hyosun! Great method how to make rolled omelette, and I appreciate that you shared with us!
    Have a lovely Sunday dear!

  4. What a creative way to serve an omelette! It’s very pretty and a good way to get fussy eaters to enjoy carrot,

  5. Hi Hyosun, Great looking omelette, you make it seemed so easy I got to try this out! Love your step by step!

  6. Hi Hyosun! So happy to see Korean version of rolled omelette! Do you dip in some kind of sauce or eat it as it is? Looks so pretty!!!

  7. Hey, I am new here, this looks so easy and cool..i gotta try this ASAP. Happy Belated Easter.

  8. This looks great! It would make a great appetizer at a party!

  9. Can I just say how thrilled I am that I found your blog? My mom NEVER taught me how to cook Korean food. She would just tell me to do my homework and that was that. I try to recreate some of her dishes but it’s just too hard without specific measurements and such – but now I can slowly start making Korean food at home with your step by step pictures! :)

    • Thank you, Chung-Ah! That’s how my mom was when I was growing up in Korea. You know how important “school work” is to us Korean moms (ha ha). Hope my recipes will help you greatly in recreating your mom’s food. Keep in touch and let me know how it goes.

  10. Again beatiful! and a very detailed instruction, I am impressed and I am going to try it out!

    Life and travelling
    Cooking

  11. Hi! This sounds awesome and simple, I will try it today! ^^

    Sonia

  12. daebak! its so simple to do.. thanks :D

  13. This is awesome! Ever since I started warching k-dramas and I saw this in Boys Over Flowers I wanted to try. THANK YOU!

  14. I love all your recipes. I’m glad i find your site. i love korean recipes. Godbless.

  15. i tried to make it this evening. aaaaaaand i could make it, well not perfect as yours though hhe :D yeaay happy. thank you for the recipe. it’s so much help :)

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