Korean Rolled Omelette, also known as Gyeran Mari, is a beloved Korean side dish. It’s so easy to make but packed with delightful textures and flavors. It comes together in just a few minutes, making it the ideal dish that you can enjoy at any time of the day.
Gyeran Mari
Ingredients:
- 1 tbsp sliced green onion (optional)
- 1 tbsp finely chopped carrot (optional)
- 1 tbsp finely chopped yellow onion (optional)
- 4 large eggs
- Generous pinch of kosher salt
- Small pinch of sugar
- 1/2 tbsp neutral-tasting oil
Instructions:
PREP INGREDIENTS
1. Optionally, finely chop some green onion, carrot, and onion.
2. Beat the eggs really well in a small container. (Optionally, pour it through a fine sieve to get a more silky smooth texture.) To the eggs, add the chopped vegetables, salt, and sugar. Mix together.
MAKE GYERAN MARI
1. To a nonstick pan, add 1/2 tablespoon of oil. Coat the bottom of the pan with some paper towels. Heat it over low heat.
2. Once it gets nice and hot, pour about a third of the egg mixture. Swirl the pan and make a thin layer of the eggs. Cook for 30 seconds or until the bottom of the eggs are set, but the top is still a bit runny.
3. Using two spoons, gently start rolling. Once fully rolled, move it to the lower part of the pan. Again, coat the bottom of the pan with paper towels. Add another third egg mixture and spread it out. Cook for 30 seconds.
4. Using the spoons, roll again. Repeat with the remaining egg mixture.
5. Lightly sear it on all sides. Each side will take about 30 seconds. Transfer it to a cutting board. Cut it into bite-sized pieces. Serve with hot rice and a few side dishes.
NOTES:
- Store any leftovers in the fridge for 2 to 3 days.
- Use the microwave to reheat. Or eat it cold as is. With hot steamed rice, it will still taste good.
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Korean Lunchbox (4 Banchan Recipes)
- One-Pan Japchae (Korean Glass Noodle Stir Fry)
- Gamja Jorim (Spicy Korean Braised Potatoes)
Gyeran Mari
(Korean Rolled Omelette)
Ingredients
1 tbsp sliced green onion (optional)
1 tbsp finely chopped carrot (optional)
1 tbsp finely chopped yellow onion (optional)
4 large eggs
Generous pinch of kosher salt
Small pinch of sugar
1/2 tbsp neutral-tasting oil
Directions
- Prep Ingredients
- Optionally, finely chop some green onion, carrot, and onion.
- Beat the eggs really well in a small container. (Optionally, pour it through a fine sieve to get a more silky smooth texture.) To the eggs, add the chopped vegetables, salt, and sugar. Mix together.
- Make Rolled Omelette
- To a nonstick pan, add 1/2 tablespoon of oil. Coat the bottom of the pan with some paper towels. Heat it over low heat.
- Once it gets nice and hot, pour about a third of the egg mixture. Swirl the pan and make a thin layer of the eggs. Cook for 30 seconds or until the bottom of the eggs are set, but the top is still a bit runny.
- Using two spoons, gently start rolling. Once fully rolled, move it to the lower part of the pan. Again, coat the bottom of the pan with paper towels. Add another third egg mixture and spread it out. Cook for 30 seconds. Using the spoons, roll again. Repeat with the remaining egg mixture.
- Lightly sear it on all sides. Each side will take about 30 seconds. Transfer it to a cutting board. Cut it into bite-sized pieces. Serve with hot rice and a few side dishes.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Store any leftovers in the fridge for 2 to 3 days. Use the microwave to reheat. Or eat it cold as is. With hot steamed rice, it will still taste good.