Description
Gyeran Mari is a classic Korean rolled omelette that is fluffy, flavorful, and packed with finely chopped vegetables. This easy-to-make dish combines whisked eggs with carrots and green onions, rolled carefully in a pan to create delicate, bite-sized pieces perfect as a side dish or snack.
Ingredients
Scale
Egg Mixture
- 5 medium eggs
- 1 green onion, chopped
- 2 tbsp carrot, chopped or grated
- 1/4 tsp salt
- 1/8 tsp black or white pepper
For Cooking
- 1 tsp neutral oil (such as vegetable or canola oil)
Instructions
- Whisk eggs with seasoning: In a mixing bowl, whisk the eggs thoroughly along with the salt and pepper until the mixture is smooth and uniform.
- Add vegetables: Stir in the chopped green onions and carrots, then whisk gently again to combine evenly.
- Prepare the pan and cook first layer: Heat a 10-inch non-stick pan over low heat and add 1 teaspoon of neutral oil. Pour about 1/3 of the egg mixture evenly across the pan. As the edges set, use a spatula or rice paddle to lift them gently and begin rolling the omelette when the top is almost cooked but still slightly wet.
- Roll and move omelette: Once rolled, carefully pull the omelette to the opposite side of the pan and pour another 1/3 of the egg mixture into the empty space.
- Fill gaps and continue rolling: Tilt the pan to allow the egg mixture to fill the tapered sides typical of a round pan. When the egg is partially set, roll the omelette again, pulling it over to the opposite side.
- Add remaining egg and final roll: Pour the last 1/3 of the egg mixture into the pan, repeat the tilting to fill spaces, and roll the omelette fully to form a neat cylinder.
- Seal the omelette: If the roll ends on a short side, gently hold the omelette against the pan with a spatula and your hand to seal it properly.
- Rest and slice: Let the rolled omelette rest on a cool surface for a few minutes to firm up. Slice into 6 to 8 even pieces. Trim any tapered ends if needed and enjoy as a tasty snack immediately.
- Serve or store: Serve warm or cool completely before storing in an airtight container in the refrigerator for up to 2 days.
Notes
- Use low heat to avoid burning and ensure even cooking of the egg layers.
- If available, a square pan is ideal for even edges but a round pan works well with tilting technique.
- The vegetables can be substituted or added to your preference, such as finely chopped bell peppers or spinach.
- Resting the rolled omelette helps it set and easier to slice cleanly.
- Serve as a side dish with rice or in a lunchbox as a protein-rich snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-frying, Rolling
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece (assuming 8 pieces per recipe)
- Calories: 55 kcal
- Sugar: 0.5 g
- Sodium: 110 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 130 mg
Keywords: Gyeran Mari, Korean rolled omelette, Korean egg roll, Easy Korean side dish, Rolled omelette recipe
