Korean Rolled Omelette is a popular lunch box side dish because of how quick, easy, and tasty it is!
Gyeran Mari means โegg rollโ. With the many versions of omelette around the world, this is the Korean style of doing it! Many people might find it intimidating, but here Iโll teach you the step-by-step directions so you can make it at home!
Ingredients and Tools for Gyeran Mari
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Eggs
Of course, the main ingredient for this recipe is eggs. The amount is up to you. 4 eggs are great for 1-2 people, and 5-6 eggs will yield the same, but thicker! The seasoning weโll be using is salt only. No need for other ingredients, very simple!
Other Korean egg dishes you might like are Gyeran Jjim or Korean Steamed Eggs, Mayak Eggs or Soy Marinated Eggs, Egg Salad, and Omurice.
Vegetables
The most basic vegetables you can put in these Korean egg rolls are scallions and carrots. However, you can also put other toppings such as ham, bacon, onion, peppers, or mushrooms.
For this recipe, no measurements are needed, just eye it out! But the most important thing you need to do is that the toppings should be chopped really small so you can quickly flip the omelette. Your kids will never know that vegetables are in there, and it will even add more flavor!
Other optional ingredients you can add in between the omelette are cheese and seaweed (nori sheets). These will add creaminess or savory freshness to the omelette!
Oil and Non-Stick Pan
In making this, I highly recommend using a non-stick pan. This is very important because you will be constantly rolling a thin layer of egg. A thin layer of oil is also necessary for every step to help unstick the eggs from the pan. Iโll show you later!
If you have one, you can use the rectangular non-stick pans. They help with shaping the omelette. However, thatโs not super necessary, you can just use the circular pan.
How to Make Korean Rolled Omelette Step-by-Step
Step 1. Prepare the mixture by mixing the eggs, seasoning it with salt, and adding in the minced vegetables.
Step 2. Heat up your pan and place a thin layer of oil on all its edges. This is essential because when the pan is adequately heated, the egg will cook right when you put it and youโll be able to roll it right away.
Step 3. Place a thin layer of the egg mixture on the hot pan. The bottom should set right away while the top is still a little bit runny, around 70% done.
Step 4. At this point, unstick the edges of the egg, pick up one side, and slowly roll it. The key here is to roll it gently so the egg doesnโt break, but also quickly so it doesnโt cook all the way through. You need it a little wet so it sticks to the other layers!
TIP: Before you start rolling, you can add cheese to make the omelette cheesy!
Step 5. As you roll to the end, there will be a small remaining flap โ donโt flip it further. Pull the egg back on the edge of the pan, mix the eggs to evenly disperse the vegetables, then pour another thin layer of the mixture into the pan. The newly placed thin layer of the egg should connect with the small remaining flap so you can continue to roll.
Step 6. Continue the process of putting a thin layer of egg, rolling carefully, pulling back, and adding another layer of egg until your desired thickness is reached. Once it is thick enough for you, let the omelette sit in the pan for a couple more minutes to cook thoroughly. I like to toast the outside a little bit more but go with the doneness you like.
Step 7. Cut the ends (eat them secretly to taste test LOL) and slice in .5-1-in thickness depending on your preference.
What to Serve with Gyeran Mari
There are so many ways to serve this Korean rolled omelette and each time, it becomes more enjoyable to eat!
- Serve it with freshly cooked rice and dip it in ketchup! Plain and simple!
- Pair it as a side dish to Japchae!
- Make a bento box! Choose a protein (ex. Korean Chicken BBQ, Spicy Stir-Fried Pork, or Beef Bulgogi), choose a vegetable (ex. Kimchi, Beansprouts, or Broccoli), and pair it with gyeran mari and rice. Beautifully place them in your lunch box!
- Use this in Kimbap! Just slice the omelette lengthwise, and you can use the egg strips inside a kimbap.
Gyeran Mari is a great dish you can make in advance or right before you need it. Make the night before for your lunch box, it keeps well in the fridge for 2-3 days. It can be served cold or just reheat in the microwave for a minute to warm it up!
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Rolled Omelette (Gyeran Mari)
Equipment
- Non-stick Pan
Ingredients
- 5 Eggs
- Scallions
- Carrots
- Onion Optional
- Mozarella or String Cheese Optional
- Vegetable or Canola Oil For frying
Instructions
- Mix the eggs in a bowl, season with salt and pepper, and set aside.
- Chop the vegetables in very small pieces then add to the egg and mix thoroughly.
- In low heat, warm up your pan. The pan should feel hot when you put your hand close to it.
- Put oil in the pan, and using a brush or paper towel, wipe the oil on all the edges.
- Put a thin layer of the egg mixture in the pan and let the bottom set.
- Optional: Add string cheese in the middle before rolling.
- Unstick the edges of the cooked egg, then lift one side, and start rolling it. Roll until there is a small remaining flap of the egg.
- Pull the egg back to the other edge of the pan, then put oil in the free space.
- Add another thin layer of egg, making sure the new layer sticks to the small flap of the rolled omelette.
- Once the new layer has set, start rolling again. Continue until desired thickness is achieved.
- Once done, let it sit in the pan to cook a little more.
- Transfer to a plate, slice to desired thickness, and enjoy in different ways!
Made in Korea
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