Today, let’s make Gyeran Mari, Korean rolled omelette! This dish is a true multitasker — not only is it a beloved Korean side dish, but it can also be a great main dish or the perfect companion for a drink or two. With its fluffy layers of egg and pops of color from finely chopped veggies, it’s as beautiful as it is delicious. Think it looks difficult to make? Don’t worry about it. With a few simple tips that I’ll share today, I’m sure you can make it like a pro in just no time. So stop worrying and give it a try. You’ll love how easy and satisfying it is to make this Korean rolled omelette!
KOREAN ROLLED OMELETTE
Ingredients:
- 1 tbsp finely chopped green onion (or garlic chives)
- 1 tbsp finely chopped carrot
- 1 tbsp finely chopped yellow onion
- 4-6 large eggs
- 1/4 tsp kosher salt
- Small pinch of sugar
- Small pinch of white pepper (or black pepper)
- 1/2 tbsp neutral-tasting oil, plus more if needed
- Ketchup (optional), to serve
Instructions:
PREP INGREDIENTS
1. Finely chop some green onion, carrot, and onion. (Chop the veggies as finely as possible. This will ensure each bite has a bit of everything and makes the omelette easier to roll.)
2. In a large container, beat the eggs. Add the green onion, carrot, onion, salt, sugar, and white pepper (or black pepper). Mix well. (The sugar won’t make the dish sweet. It will just boost up the flavor here.)
MAKE KOREAN ROLLED OMELETTE
1. Add 1/2 tablespoon of oil to a nonstick pan. Use paper towels to spread the oil evenly and remove any excess. Turn on the heat to low heat.
2. Once heated, pour about 1/3 of the egg mixture. Tilt the pan to spread it out evenly. Cook for 30 seconds or until the bottom is set and the top is still a bit runny.
3. Using two spoons, gently roll the egg from the bottom. Once fully rolled, move the rolled omelet to the lower part of the pan. Lightly coat the pan with oil and pour another 1/3 of the egg mixture. Spread it out and cook for 30 seconds. Roll it up again with the spoons. (Don’t worry if it tears a bit while rolling. As you layer the eggs, they will just disappear eventually.)
4. Repeat the process with the remaining egg mixture. Once fully rolled, lightly sear on each side for 30 seconds or until light golden brown. Transfer it to a cutting board and let it rest for 2 minutes.
5. Slice it into bite-sized pieces. Place it on a serving plate. Enjoy with ketchup on the side.
Pairing Suggestions
Korean rolled omelette is delicious on its own, but if you want to serve it with rice and other banchan (Korean side dishes), I think you’ll love our cucumber salad, radish salad, potato stir-fry, braised baby potatoes, green cabbage kimchi, and spicy garlic eggplant recipe.
Leftover Storage
Korean rolled omelette can be stored in the fridge for up to 3 days. To enjoy it later, you can reheat it in the microwave or eat it cold with hot rice.
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Ingredients
1 tbsp finely chopped green onion (or garlic chives)
1 tbsp finely chopped carrot
1 tbsp finely chopped yellow onion
4-6 large eggs
1/4 tsp kosher salt
Small pinch of sugar
Small pinch of white pepper (or black pepper)
1/2 tbsp neutral-tasting oil, plus more if needed
Ketchup (optional), to serve
Directions
- Prep Ingredients
- Finely chop some green onion, carrot, and onion. (Chop the veggies as finely as possible. This will ensure each bite has a bit of everything and makes the omelette easier to roll.)
- In a large container, beat the eggs. Add the green onion, carrot, onion, salt, sugar, and white pepper (or black pepper). Mix well. (The sugar won’t make the dish sweet. It will just boost up the flavor here.)
- Make Korean Rolled Omelette
- Add 1/2 tablespoon of oil to a nonstick pan. Use paper towels to spread the oil evenly and remove any excess. Turn on the heat to low heat.
- Once heated, pour about 1/3 of the egg mixture. Tilt the pan to spread it out evenly. Cook for 30 seconds or until the bottom is set and the top is still a bit runny.
- Using two spoons, gently roll the egg from the bottom. Once fully rolled, move the rolled omelet to the lower part of the pan. Lightly coat the pan with oil and pour another 1/3 of the egg mixture. Spread it out and cook for 30 seconds. Roll it up again with the spoons. (Don’t worry if it tears a bit while rolling. As you layer the eggs, they will just disappear eventually.)
- Repeat the process with the remaining egg mixture. Once fully rolled, lightly sear on each side for 30 seconds or until light golden brown. Transfer it to a cutting board and let it rest for 2 minutes.
- Slice it into bite-sized pieces. Place it on a serving plate. Enjoy with ketchup on the side.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
