Gyeran Mari with Gim (Korean Rolled Omelette with Dried Seaweed)

Happy Easter, everyone! Here is the other gyeran mari (Korean rolled omelette) recipe that I promised in my last gyeran mari post. This time, it’s made with gim (dried seaweed – aka nori). This is definitely a family favorite!

The same basic techniques apply – the beaten eggs are cooked until almost set over gentle heat, then tightly rolled/folded in layers, and finally cut into slices. 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.

Now, hop over to the last post and read more about gyeran mari and come back if you choose to make a simpler version with gim.

3 eggs
1 sheet gim (dried seaweed – aka nori)
pinch salt
vegetable oil for frying

medium size non-stick pan (9 to 10-inch).

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.)


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).

Leave a Comment



  1. I would love to try this. It looks so simple yet so beautiful and delicious! Happy Easter Hyosun!

  2. What a fantastic yet simple recipe! The omelette is also very pretty!

  3. Frugal Flo says

    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!

    • Frugal Flo says

      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 🙂

  4. 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.

  5. This is what I call beautiful food!

  6. mr. pineapple man says

    I lovekorean food! Looks delicious!

  7. 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!

  8. Anonymous says

    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!

  9. My mom used to make this with Japanese nori for my bento box everyday. I would totally enjoy one with Korean seaweed!

  10. This looks almost too pretty to eat. Do you eat this typically as a snack? Or an appetizer? Or a side?

  11. Wow, that is a beautiful presentation of the dish!

  12. It looks like a piece of art! I will have to feel very brave the day I attempt making this gorgeous omelet.

  13. beautifly served!

    Life and travelling

  14. 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!

  15. 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.

  16. Quynh Nguyen says

    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!

  17. 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!

  18. 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.

  19. 고양이 says

    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? ^^

  20. sandy4nik says

    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 ^.^

  21. 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!