Gyeran Mari (Korean Rolled Omelette)
Gyeran Mari is a popular Korean side dish made from thinly rolled layers of seasoned egg. It's often enjoyed for breakfast, lunch, or as part of a larger meal, offering a soft and savory bite.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 168 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 6 pcsegg
- 0.25 cupcarrot, finely diced
- 2 tbspgreen onion, finely chopped
- 0.25 tspsalt
- 0.13 tspblack pepper, ground
- 1 tbspcooking oil
Equipment
spatula · mixing bowl · cutting board · knife · whisk · non-stick pan
The method
Step by step
- 1
Crack the eggs into a medium bowl.
- 2
Add the finely diced carrot, finely chopped green onion, salt, and black pepper to the bowl.
- 3
Whisk the egg mixture thoroughly until all ingredients are well combined and the eggs are slightly frothy.
About 2 min
Cook’s note: Ensure there are no large pieces of egg white remaining.
- 4
Heat a non-stick pan or skillet (about 8-10 inches in diameter) over medium-low heat.
About 1 min
Cook’s note: Using a rectangular pan can make rolling easier, but a round one works too.
- 5
Add the cooking oil to the pan and swirl to coat the bottom evenly.
- 6
Pour about one-third of the egg mixture into the pan, tilting it to form a thin, even layer covering the bottom.
About 1 min
Cook’s note: Keep the heat low to prevent the egg from cooking too quickly.
- 7
As the egg sets but is still slightly wet on top, gently roll it from one side of the pan to the other using a spatula or chopsticks.
About 2 min
Cook’s note: Don't let it cook completely solid, or it won't stick when you add the next layer.
- 8
Push the rolled egg to one side of the pan.
- 9
Pour another one-third of the egg mixture into the empty space in the pan, making sure some of the new mixture goes underneath the rolled egg to help it adhere.
About 1 min
- 10
Once this new layer is mostly set but still a little wet, roll the existing egg roll over the new layer, continuing to create a thicker roll.
About 2 min
- 11
Repeat with the remaining egg mixture, adding it to the pan and rolling the omelette until all the egg is used and you have a thick, multi-layered roll.
About 4 min
Cook’s note: Press gently while rolling to ensure the layers stick together.
- 12
Cook the finished roll for another minute or two, rotating it to ensure all sides are lightly golden and cooked through.
About 2 min
- 13
Transfer the Gyeran Mari to a cutting board.
- 14
Let it cool slightly for a few minutes before slicing into 1-inch thick pieces.
About 3 min
Cook’s note: Cooling helps the omelette hold its shape better when cut.
- 15
Serve warm and enjoy.
Per serving
Nutrition
- Calories
- 167.5kcal
- Protein
- 11g
- Carbs
- 1.9g
- Fat
- 13g
- Fibre
- 0.3g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gyeran Mari in an airtight container in the refrigerator.
Reheat gently in a microwave or a lightly oiled pan over low heat until warmed through.