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Gyeran Mari (Korean Rolled Omelette) Recipe

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4.3 from 66 reviews

  • Author: Diane
  • Total Time: 10 minutes
  • Yield: 1 serving (6 to 8 slices)
  • Diet: Low Fat

Description

Gyeran Mari is a popular Korean rolled omelette that is fluffy and flavorful, made by rolling layers of seasoned eggs mixed with chopped vegetables in a non-stick pan. This quick and easy dish is perfect as a side, snack, or part of a Korean breakfast.

Ingredients

Egg Mixture

  • 5 medium eggs
  • 1 green onion, chopped
  • 2 tbsp carrot, chopped or grated
  • 1/4 tsp salt
  • 1/8 tsp black or white pepper

Cooking Oil

  • 1 tsp neutral oil (such as vegetable or canola oil)

Instructions

  1. Whisk the eggs: In a bowl, whisk the eggs thoroughly with the salt and pepper until well combined and slightly frothy to ensure a fluffy texture.
  2. Add vegetables: Mix in the chopped green onions and grated or chopped carrots into the egg mixture, then whisk gently to distribute evenly.
  3. Heat the pan: Place a 10-inch non-stick pan over low heat, add the neutral oil and let it warm to coat the entire surface evenly.
  4. Pour and spread the first layer: Pour about one-third of the egg mixture into the pan. Spread it evenly to form a thin layer. Cook gently until the edges start to set and the top is almost but not completely cooked.
  5. Start rolling: Using a spatula or rice paddle, lift the edges of the egg layer all around and carefully roll the omelette starting from one side towards the other.
  6. Add the next layer: Gently pull the rolled omelette to one side of the pan and pour another one-third of the egg mixture into the empty space. Tilt the pan to fill any uneven gaps, especially at the tapered ends if using a round pan.
  7. Roll again: Once this layer is nearly set, roll the omelette again over the new layer, pulling it gently back, creating more layers.
  8. Add final layer and finish rolling: Pour the remaining egg mixture into the pan and repeat the process. Try to avoid ending your roll on one of the shortest sides. If this happens, use your spatula and hand to hold and seal the omelette to keep it intact.
  9. Rest and slice: Remove the rolled omelette from the heat and let it rest on a cool surface for a few minutes to set completely. Then, cut into 6 to 8 even pieces. Trim the tapered ends if necessary for uniform slices, and enjoy those trimmed bits immediately.
  10. Serve or store: Serve warm as a side dish or cool completely before storing in an airtight container in the fridge for later consumption.

Notes

  • Use a non-stick pan to prevent sticking and make rolling easier.
  • Maintain low heat to cook the eggs gently without browning, preserving a pale yellow color and tender texture.
  • You can add additional finely diced vegetables or ham for variation.
  • The rolling technique takes practice; using a rice paddle or thin spatula helps achieve neat rolls.
  • Serve as a snack, brunch item, or part of a Korean meal set.
  • Best eaten fresh but can be refrigerated for up to 2 days.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Korean

Find it online: https://eatwithdiane.com/gyeran-mari-korean-rolled-omelette-recipe/