Gyeran Mari (Korean Rolled Omelette) Recipe
Gyeran mari is a classic Korean rolled omelette that is fluffy, flavorful, and perfect as a side dish or a light snack. Made by layering beaten eggs mixed with finely chopped scallions and carrots, this dish is cooked gently in a non-stick skillet and rolled into a beautiful log that is then sliced into bite-sized pieces. It's quick to prepare, packed with protein and a subtle mix of textures and tastes.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Korean
- Diet: Low Fat
Ingredients
Egg Mixture
- 3 large eggs (use 5 or more for thicker rolls)
- 1 to 1.5 tablespoons finely chopped scallion
- 1 to 1.5 tablespoons finely chopped carrot
- Salt to taste (about ⅛ teaspoon)
- Pinch of black pepper
For Cooking
- Vegetable oil for frying (about 1 teaspoon)
Instructions
- Chop vegetables: Finely chop the scallion and carrot into small pieces to ensure even distribution in the omelette.
- Beat eggs: Crack the eggs into a bowl and beat them thoroughly using a spoon, fork, or chopsticks until the yolks and whites are fully blended with no visible strands.
- Mix seasonings and vegetables: Stir in salt, black pepper, and the chopped scallions and carrots evenly into the beaten eggs.
- Prepare the pan: Add about a teaspoon of vegetable oil to a medium-sized non-stick pan. Use a paper towel to spread the oil evenly. Preheat the pan over medium-low heat until it feels hot when you hold your hand 2 to 3 inches above the surface.
- Cook the first layer: Pour half of the egg mixture into the pan and swirl to cover the bottom evenly. Cook until the top starts to set but remains slightly wet.
- Start rolling: Use a spatula to gently lift one edge of the egg (about 1.5 inches) and fold it over to the other side to start forming a roll. If the bottom is browning, reduce heat or briefly lift the pan off the heat to prevent burning.
- Continue rolling with additional egg: Lift the folded section and fold it again toward the rolled side. Pull the egg roll over to make room on the open side; pour half of the remaining egg mixture into this space and spread evenly.
- Repeat folding: When this new layer sets, again fold the egg over toward the rolled side. Repeat the process with the last portion of egg mixture to form an approximately 2-inch thick egg log.
- Rest and slice: Remove the rolled egg from the pan and let it cool for about 5 minutes. Once cooled, slice into even pieces about 3/4 to 1 inch thick and serve.
Notes
- Use a non-stick pan for easy rolling and to prevent sticking.
- Preheating the pan on medium-low heat helps cook the eggs gently without browning too quickly.
- Rolling the omelette in stages with small portions of egg ensures the layers stick together and form a neat roll.
- Adding finely chopped vegetables like scallions and carrots provides texture and flavor but you can customize with other finely diced veggies or herbs.
- This dish is best served warm or at room temperature and can be stored in the refrigerator for up to 2 days.
