Korean Rolled Omelette (Gyeran Mari)
Korean Rolled Omelette is a popular lunch box side dish because of how quick, easy, and tasty it is!
Servings: 2
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!