Easy Korean rolled omelette made simply with seaweed (gim), which adds a distinct flavor and a beautiful contrast of color.
What is gyeran mari?
Gyeran mari (계란말이), literally translated to egg roll or rolled eggs, is Korean rolled omelette. It’s usually served as a side dish and highly popular as a lunch box item. Gyeran mari is typically made with one or two types of chopped vegetables commonly with scallions and carrot, but there are many variations.
Here, it’s made with gim (dried seaweed sheet – aka nori). The gim adds a distinct seaweed flavor to the rolled egg and a beautiful contrast of color.
It’s not that hard to make gyeran mari. You just need to know the basics. 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.
I made this one a little simpler by skipping the steps used to create more layers. You can use this quicker method to make gyeran mari with other ingredients as well.
However, if you want to try more layers, pour the egg mixture into the pan in 2 batches with 1-1/2 sheets of seaweed. First add 2/3 of the egg mix, use 1 sheet, spread some egg mix over the seaweed, roll, move it to one side. Pour the remaining egg on the other side, and add 1/2 sheet of gim. Watch the technique here.
Tips for making rolled omelette
- Preheat the pan until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
- Leave a little bit of egg mixture to spread over the seaweed sheet as glue.
- Be patient! 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.
Practice makes it better! Don’t give up even if it doesn’t turn out perfect.
More gyeran mari recipes
Gyeran mari (rolled omelette)
Gyeran mari (rolled omelette) with bell peppers
If you tried this Korean rolled omelette with seaweed 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 YouTube, Pinterest, Twitter, Facebook, and Instagram.
Equipment
- medium size non-stick pan (9 to 10-inch)
Ingredients
- 3 eggs (see note 1)
- 1 sheet gim (김) - dried seaweed (aka nori) See note 1
- pinch salt
- oil for the pan
Instructions
- 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. (If using, stir in 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 2/3 of the eggs to the pan. Swirl it around to cover the pan. (Reduce the heat or raise the pan away from the heat, for a little while, if the egg is cooking too fast.) See note 2.
- When the egg is set but the surface is still wet, add a sheet of gim. Pour the remaining egg over the gim and swirl the pan around to spread the egg mixture evenly.
- When the egg surface is set again, using a spatula, lift one end of the egg (about 1-1/2 inch) and fold it over to the other side. Quickly lift the folded part and fold it again. (The egg should be slightly wet while being folded, or the roll will become loose when sliced.)
- Repeat the process until an egg log is created.
- Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).
Notes
- You can use 4 eggs with 1-1/2 sheets of gim to make a thicker roll, using the technique below.
- If you want to try more layers, pour the egg mixture into the pan in 2 batches with 1-1/2 sheets of seaweed. First add 2/3 of the egg mix, use 1 sheet, spread some egg mix over the seaweed, roll, move it to one side. Pour the remaining egg on the other side, and add 1/2 sheet of gim. Watch the technique here.
This gyeran mari with seaweed recipe was originally posted in April 2012. I’ve updated it here with new photos, more information and minor changes to the recipe.
How would you reheat these? Are they eaten cold in lunch boxes or side dishes if prepared in advance? I’ve been watching kdramas, and the food looks yummy, but I have no idea how it is prepared or served. 🙂
They are usually served warm or at room temp. Still delicious cold, but you can briefly microwave to heat it up if needed.
Thanks Korean Bapsang for the lovely rolled omelette recipes. I’m from Malaysia and one of your cooking fans.
I just made this and it was awesome! The only changes I made were I usually like my omelettes a little sweet so I add about a 1tbsp of sugar and 1 tsp of mirin along with the salt. This is the perfect light dinner with some white rice and kimchi side dish. Thanks for posting this recipe!
Great! I will have to try it with sugar one day.
I just want to thank you for posting such wonderful and visually appealing recipes. I am Mexican and I married a wonderful Korean man but I had only been cooking my traditional food. I had attempted to try his food because I love the burst of flavors, however, struggled finding translated recipes. I am now cooking all the goodies he likes thanks to you! Thanks again and my hubby thanks you too! Kamsahanmida ^.^
Cooked this today on the breakfast for my mom and sister’s,they liked.Thaanks big,big thank you for yours blog!(: But,I have a question, how many kcal in this dish? ^^
This dish brings back fond memories. My grandmother used to make this for me often – usually for my dosirak. It’s definitely one of my Korean comfort foods. Thank you for the post.
Hyosun, this is absolutely delicious! I enjoyed it very much in my dosirak today; I love the soft and tender egg texture, and the flavor of the kim takes it to a whole new level!! 🙂 Thank you for sharing this recipe!
Thank you, Erica, for trying the recipe! I’m happy to hear you like it. I went over and saw your dosirak. Very impressive!!
Thanks for sharing your recipes, especially this seaweed omelette. It’s so simple & beautiful dish. My picky eating daughter loves it alot. I’m grateful for your recipes.
Have a beautiful life!
Thank you, Quynh! Glad to be helpful. Cheers!
I want to try every of your recipes:)..this one is wow! My mouth is watering just by looking! Have a great evening!
Thank you, Sandra! You’re so kind. You have a great evening as well.
I just wrote comment and it didn’t went through.. I wanted to let you know that I just made this and we loved it! It was pretty easy once I followed your directions! My son and I just finished eating! Thank you for posting the instructions and this delicious dish!
Thank you, Sandra! I’m glad you and your son loved it. This kind of dish is especially popular with children.
My daughter loves egg omelette with spinach. I must try this with seaweed as she loves to snack on seaweed I’m sure it will be a hit! Your photos are beautiful! I’m trying hard to learn how to take better pictures… its ‘s much work and harder than it looks!
Thanks, Judy! I know. It’s the most difficult and time-consuming part of blogging for me, but I enjoy doing it.
beautifly served!
Life and travelling
Cooking
Thank you, Ola!
It looks like a piece of art! I will have to feel very brave the day I attempt making this gorgeous omelet.
Hi Sissi – It will be easy for you! Thanks!
Wow, that is a beautiful presentation of the dish!
Thanks, Ray!
This looks almost too pretty to eat. Do you eat this typically as a snack? Or an appetizer? Or a side?
Hi Sofie – Most commonly as a side, but also enjoyed as a snack or appetizer. Thanks for stopping by!
My mom used to make this with Japanese nori for my bento box everyday. I would totally enjoy one with Korean seaweed!
I am sure your mom’s was delicious! Thanks for coming by while you’re on travel. Hope you’re having a great time in Japan.
I made this tonight and it came out amazingly! I always wondered how you got the gim inside. At first it looked a bit intimidating but your recipe made it so easy. I’m so addicted to your blog!
Would you be able to post a bool-dak recipe soon? “Fire chicken” is so hard to replicate well at home. It’s one of those Korean bar foods my husband and I enjoy simply with rice, but haven’t been able to find a really spicy and flavorful recipe online.
Thanks for blogging!
Thank you, Anonymous! I am thrilled to hear your gyeran mari came out amazingly. I will add your request to my list.
Stumbled upon your blog and BOY am I thrilled! Your careful instructions and (more importantly) pictures make me feel like I am getting a cooking lesson from my mom. I was the youngest and she never had time to teach me how to cook Korean food. I look forward to trying out each and every one of your recipes.
Please keep it up!
Thank you, Susan! Hope you can recreate your mom’s food through my recipes. Look forward to hearing more about your Korean cooking!
I lovekorean food! Looks delicious!
Great! Hope you get to make some. Thanks!
This is what I call beautiful food!
Thank you, Cynthia!
Looks super delicate and stylish! I love eggs for breakfast and I will keep your recipe in mind for a change in my usual breakfast menu.Happy easter to you H. Hugs!
PS: for the lamb beets curry, yes Crockpot or slow cooker will work great but you will have to cook for about 45minutes for the meat to be soft and well done.
Thank you for coming by and for the information!
Thank you Hyosun! I was just browsing the blog to see if there was anything else I’d like to make for my little Korean feast this week (welcoming my cousin back home 🙂 ) and thought about Korean omelettes! What a coincidence!
I made your Dak Galbi the other day and absolutely loved your personal combination of the flavors- other recipes I have tried did not seem to have as great of a ratio as yours so thank you 🙂
I just have a quick question- is kimchi considered a banchan? I ask this because I’d like to stick to the 3-5-7-9-12 rule when it comes to the banchans and didn’t know whether yangbaechu kimchi would interfere…
If I am not mistaken, I should have rice, soup, banchans, and kimchi in addition to whatever dish I am making correct? Thanks in advance and have a happy Easter to you too! 🙂
Thank you for all your kind words! Yes, kimchi is considered banchan. Wow I am impressed. Most Koreans these days will have any combination or numbers of those dishes for a meal.
Oh wow! that’s a lot of food you made! I am so thrilled to hear everything turned out well for you and your guests. Thank you so much for using my recipes for your Korean cooking and spreading the words. I really appreciated it!! Cheers!
Hello again! I just had our Korean dinner this past Friday and made many of your dishes, including the yangbaechu kimchi, kkakdugi, bean sprouts namul, oi muchim, myulchi bokkeum, hobak bokkeum, gaji bokkeum, this omelette, ojingeo bokkeum, dak bulgogi, and the daweji bulgogi- needless to say all the flavours were terrific and my guests were extremely impressed! Thank you!! 🙂 Oh and I spread your blog to my friends 😉 they couldn’t get enough of the eggplants and anchovies 🙂
What a fantastic yet simple recipe! The omelette is also very pretty!
Thank you, Amber!
I would love to try this. It looks so simple yet so beautiful and delicious! Happy Easter Hyosun!
Hi Biren – It will be really easy for you. Hope you’re having a great Easter day with your family. Thanks for stopping by!