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    Home » Recipes

    Gyeran Mari (Rolled Omelette) with Bell Peppers

    Published 04/19/2014. Updated 04/01/2015

    Gyeran mari recipe - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Washington, D.C. is truly beautiful this time of the year!At the end of cold, snowy March,magnolias and daffodils were amongthe first signs of spring in the city. I couldn’t help but go out and marvel at them every day during my lunch break at work.Last week, the weather turned warm just in time for the peak of Cherry Blossoms.They were late to bloom, and unfortunately, their short lives were cut even shorter by bad weather that followed. While they were here, the blossoms were gorgeous!

    Today’s recipe is another version of gyeran mari, a Korean-style rolled omelette.I previously showed you two types of gyeran mari, one made with carrot and scallion and the other with gim (nori). This one is similar to the one made with carrot and scallion, but this time I used red and green peppers. Asparagus is another good vegetable choice in the spring. I also used a bit easier method here by mixing the chopped vegetables in the egg mixture before cooking. As I said in the previous post, 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.

    Gyeran mari recipe 1 - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Ingredients:
    3 large eggs
    ¼ red bell pepper, finely chopped
    ¼ green bell pepper, finely chopped
    ¼ teaspoon salt
    vegetable oil
    Gyeran mari recipe 2 - Gyeran Mari (Rolled Omelette) with Bell Peppers

    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 the chopped vegetables and salt.

    Gyeran mari recipe 3 - Gyeran Mari (Rolled Omelette) with Bell Peppers

    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.

    Gyeran mari recipe 4 - Gyeran Mari (Rolled Omelette) with Bell Peppers

    Add the egg mixture to the pan, reserving a tablespoon or two to use as glue for the last fold. Swirl it around to cover the pan. Let it cook until the top begins to set but is still slightly wet.

    Gyeran mari recipe 5 - Gyeran Mari (Rolled Omelette) with Bell Peppers

    Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over. 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, repeating until only one fold remains. Spread the reserved egg mixture over the unfolded end. When the egg addition is set but still slightly wet, finish folding the omelette. Leave it on the hot pan for a few more seconds.

    Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces.

    Here are some photos of the blossoms I took…

    Magnolias around the Smithsonian Castle.

    Collage 1 - Gyeran Mari (Rolled Omelette) with Bell Peppers

    Cherry Blossoms around the Tidal Basin.

    Cherry Blossoms Tidal Basin 2014 - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Cherry Blossoms Tidal Basin 2014 2  - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Cherry Blossoms 2014 3  - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Cherry blossoms in my yard.
    Cherry Blossoms 2014 - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Cherry Blossoms 20141 - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Cherry Blossoms 2014 2  - Gyeran Mari (Rolled Omelette) with Bell Peppers
    Cherry Blossoms 2014 4  - Gyeran Mari (Rolled Omelette) with Bell Peppers

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    Comments

    1. lemon84 says

      June 03, 2014 at 12:19 pm

      HI.. I’m new here.. but ur korean recipes just made me stop.. I try myulchi bokkuem.. it’s so good! And thanx for your recipe.. I’m going to try it.. as long as I can find the ingredients easily in my country.. thanx again..~

      Reply
      • lemon84 says

        June 03, 2014 at 12:20 pm

        And pretty picture.. I wish I can go anywhere with 4 season country soon… and I’m an amateur photography myselft… so I like taking pics.. and yours? Just jjang!

        Reply
      • lemon84 says

        June 03, 2014 at 12:21 pm

        And pretty picture.. I wish I can go anywhere with 4 season country soon… and I’m an amateur photography myself… so I like taking pics.. and yours? Just jjang!

        Reply
        • Hyosun says

          June 04, 2014 at 3:39 am

          Thank you!

          Reply
      • Hyosun says

        June 04, 2014 at 3:41 am

        Welcome to Korean Bapsang! Hope you get to try some of my recipes soon. Thanks!

        Reply
        • lemon84 says

          June 05, 2014 at 9:35 am

          Already tried myulchi bokkuem.. loike it so much! B4 this when I try to cook korean food and google the recipe.. I just can’t understand it.. but your instructions so easy for me to follow.. and now just bought ingredients for dakgangjeong.. will cook it tonight..
          Watching too many korean variety show make me wanna try so many korean dish.. now off to the kitchen..~ ♡♡

          Reply
    2. SM says

      April 29, 2014 at 11:47 pm

      Pretty dish and beautiful flowers

      Reply
      • Hyosun Ro says

        April 30, 2014 at 2:04 am

        Thank you!

        Reply
    3. thewinegetter.com says

      April 20, 2014 at 10:18 pm

      Oh my God, these photos look so good (not just the food!)…too bad Nina cannot do the bell peppers, but I will have to look into the other rolled omelette recipes you made!

      Reply
      • Hyosun Ro says

        April 21, 2014 at 4:52 am

        Thank you, Oliver! Use carrots and scallions for Nina.

        Reply
    4. Nammi says

      April 20, 2014 at 12:33 pm

      wow love the beautiful shots of all the blossoms!!

      Reply
      • Hyosun Ro says

        April 21, 2014 at 4:50 am

        Thank you, Nammi!

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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