This rolled egg recipe is made with chopped carrot and scallion. It’s a popular side dish, especially for a lunch box, that you can easily whip up in no time!
What is gyeran mari?
Gyeran mari (계란말이), literally translated to egg roll, is Korean-style rolled omelette. It’s usually served as a side dish for any meal, not just breakfast, and hugely popular as a lunch box item.
Today, these Korean egg rolls have also become a popular street food by vendors who roll up giant size gyeran mari with so many eggs. It’s quite impressive to watch!
For me, this Korean egg roll recipe is another delicious side dish that I can whip up last minute before the meal.
How to make Korean rolled omelette
Gyeran mari is typically made with one or two types of chopped vegetables, most commonly with scallions and carrots. The filling options are endless! Try with onions, mushrooms, zucchini, bell peppers, or garlic chives (buchu). You can also add ham, bacon, or cheese, if you want. Another popular addition is gim (dried seaweed sheet).
Making gyeran mari is simple once you have the basics down. Simply pour a portion of the egg mixture into a thin layer. When the egg is set but still wet, fold it with a spatula and keep rolling. Pull the rolled egg to a side, and add more egg mixture to the open space to repeat.
For 3 eggs, you can pour the egg mixture into the pan 2 or 3 times. For 5 eggs, 3 or 4 times. These are simply guidelines. There are no hard and fast rules. The first photo is made with 5 eggs.
Tips for making Korean rolled eggs
- Preheat the pan until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
- Do not overcrowd the egg mixture with the fillings. It would be harder to roll up.
- 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 inside.
- Use both hands to roll, each holding a spatula, a spoon or a pair of chopsticks.
- Use a small skillet if you want your rolls to be thick.
Don’t worry, if it’s not perfect the first time, it will definitely come with practice. Once you get the basics down, try it with more eggs.
More Korean rolled omelette recipes
Gyeran mari (rolled omelette) with seaweed
Gyeran mari (rolled omelette) with bell peppers
Omurice (Omelette rice)
Watch How to Make It
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Equipment
- medium size non-stick pan (9 to 10-inch)
Ingredients
- 3 large eggs You can use 5 or more eggs for thicker rolls
- 1 or 1.5 tablespoons finely chopped scallion
- 1 or 1.5 tablespoons finely chopped carrot
- Salt to taste about ⅛
- Pinch black pepper
- vegetable oil for frying
Instructions
- Finely chop the scallion and carrot.
- Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt and pepper.
- Stir in the chopped vegetables.
- 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. 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 more egg mixture. 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).
Lucy says
I recently got into making Korean dishes and this recipe did not disappoint! It was great. My first attempt at rolling the omelette made with 3 eggs was a fail. However, my second attempt made with 5 eggs was perfect. Thank you for sharing and I’m looking forward to trying more of your recipes.
Erikka says
Thank you!!! I am loving this experience of exploring Korean cuisine! Thank you for the great video and recipe.
Hyosun says
You’re welcome! I’m happy to hear you’re enjoying Korean food experience!
L. says
Thank you so much for the clear video tutorial! I always envied my friend who brought gyeran mari to school for lunch – how lucky to have a mother so devoted to cooking! I just made my first (clumsy) roll of my own, and I’m very happy 💖
Hyosun says
My pleasure! Glad you tried it.
Jackie says
Wondering if you might have a dipping sauce that can go with this. i know its a snack but i love dipping things in sauces and i thought maybe you may use or have one that will got nicely with this?
Hyosun says
oh dipping sauce is not typical for gyeran mari, but try a simple one like this: https://www.koreanbapsang.com/hobak-jeon-pan-fried-zucchini-in-egg-batter/
Sylvia says
Thank you for posting this! My patents and I enjoyed it ❤️
Hyosun says
Oh nice! Thanks for using my recipe!!
Andrea Hüssy says
Can I make the eggrolls one day before and put them in the fridge? Or will it affect the taste?
Thank you in advance.
Hyosun says
You can. It’ll lose a bit of softness but still good. I’ve done it many times.
Marta says
Thank you for the recipe. Very tasty and so easy to make. A perfect side dish for my lunch.
Sharon Jameson says
Loved the recipe, but made with ham and cheese, sping onions.
Mirella says
Wow! This was so simple but amazing!
Made it yesterday for lunch.
Sonia V says
Love all your recipes!! Thank you 😊
Minuette K says
Thank you for the recipe! Could i use this for my assignment?
Joey & Quynh says
Very tasty and easy to make. Thank you for the recipe… I look forward to making it for lunches!
Mele says
Lovely recipe! I have one question, is this one of those dishes you can cook in advance, keep the roll in the fridge for a few hours and cut it before serving?
Hyosun says
You can do that if you want. Of course the eggs will get a little tough, but will still be good.
Gabriela P. says
Hi. Very very tasty. Of course I did not manage to make it as you. It is my first attempt. I will try again some other time.
Thank you FOR inspiration.
Hyosun says
It will get better each time. Enjoy!
TrishZ. says
Nice.
huda_isabel says
My younger sister cooked this Gyeran Mari at home and it’s really delicious! I love spicy and my younger sister puts many hot chillies altogether and I think it’s better. ? Anyway thanks for sharing! 한식을 진짜 좋아해요! ??
Fajria says
i tried to make it this evening. aaaaaaand i could make it, well not perfect as yours though hhe 😀 yeaay happy. thank you for the recipe. it’s so much help 🙂
Hyosun Ro says
Fajria – That’s great! I’m sure it will be perfect next time. I’m very happy to be helpful. Cheers!
Khultz Belo says
I love all your recipes. I’m glad i find your site. i love korean recipes. Godbless.
Hyosun Ro says
Thank you so much, Khultz! I’m glad you’ve found me too. Happy Korean cooking!
Stephanie McGowan says
This is awesome! Ever since I started warching k-dramas and I saw this in Boys Over Flowers I wanted to try. THANK YOU!
Hyosun Ro says
Hi Stephanie – I enjoyed that drama too. Hope you try to make it and make it as good as that girl in the drama!
mikaw says
daebak! its so simple to do.. thanks 😀
Sonia-Doris Andras says
Hi! This sounds awesome and simple, I will try it today! ^^
Sonia
Hyosun Ro says
Thanks, Sonia-Doris! Hope you enjoy it.
Ola says
Again beatiful! and a very detailed instruction, I am impressed and I am going to try it out!
Life and travelling
Cooking
Hyosun Ro says
Thanks, Ola!
Chung-Ah | Damn Delicious says
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! 🙂
Hyosun Ro says
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.
Pola M says
This looks great! It would make a great appetizer at a party!
Hyosun Ro says
Thanks, Pola!
Nisa Homey says
Hey, I am new here, this looks so easy and cool..i gotta try this ASAP. Happy Belated Easter.
Hyosun Ro says
Welcome to my blog, Nisa! Let me know how it turns out if you try it. Hope you had a happy Easter.
Nami | Just One Cookbook says
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!!!
Hyosun Ro says
hi Nami – We usually eat this as is w/o sauce, but of course you can if you want. Thanks!
Jeannie Tay says
Hi Hyosun, Great looking omelette, you make it seemed so easy I got to try this out! Love your step by step!
Hyosun Ro says
Thank you, Jeannie! Hope you try it.
Amber @ The Cook's Sister says
What a creative way to serve an omelette! It’s very pretty and a good way to get fussy eaters to enjoy carrot,
Hyosun Ro says
Thank you, Amber!
Loveforfood says
This recipe look really amazing and tasty,
Hyosun Ro says
Thank you! Hope you get to try it one day.
Sandra M. says
Great dish, Hyosun! Great method how to make rolled omelette, and I appreciate that you shared with us!
Have a lovely Sunday dear!
Hyosun Ro says
Thank you, Sandra! Happy Easter!
Jeno @ Weeknite Meals says
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!
Hyosun Ro says
Thank you, Jeno! You’re so kind. Happy Easter!