Gyeran Mari (Korean Egg Roll)

This Korean 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!

Korean rolled omelette with chopped carrot and scallion on a leafy shape plate

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!

To me, this Korean egg roll recipe is another delicious side dish that I can whip up last minute before the meal. 

How to make gyeran mari (Korean rolled omelettes)

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). 

Gyeran Mari (Korean Rolled Eggs)

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 the best Korean rolled eggs

  1. Preheat the pan until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
  2. Do not overcrowd the egg mixture with the fillings. It would be harder to roll up. 
  3. 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.
  4. Use both hands to roll, each holding a spatula, a spoon or a pair of chopsticks.
  5. 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.

If you tried this Korean rolled egg recipe, please rate the recipe and let me know how it turned out for you in the comment section below.  Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

Korean rolled omelette with chopped carrot and scallion in a tupperware

Watch How to Make It

DSC6597 4 350x350 - Gyeran Mari (Korean Egg Roll)

Gyeran mari (Korean rolled omelette)

5 from 6 votes
Side Dish
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2
Print Recipe

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 1/8
  • Pinch black pepper
  • vegetable oil for frying

Instructions

  • Finely chop the scallion and carrot.
    Chopped carrot and scallion for Korean rolled eggs
  • 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.
    Beating 3 eggs in a bowl with chopsticks
  • Stir in the chopped vegetables.
    Mixing the chopped vegetables to the beaten eggs
  • 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.
    Preparing the pan for rolled eggs
  • 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.
    cooking a thin layer of the egg mixture
  • 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.
    Rolling the thin sheet of the egg mixture
  • 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.
    Rolling a thin sheet of eggs
  • 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.
    Korean rolled egg omelettes
  • Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).
    slicing the rolled eggs

Notes

If using more eggs, simply increase the amount of the other ingredients proportionately.
Gyeran mari can be stored in the fridge for 2 to 3 days. You can heat it up in the microwave or eat cold as is.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

This gyeran mari recipe was originally posted in April 2012. I’ve updated it here with new photos, more information and minor changes to the recipe.  

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