Gyeran Mari (Korean Rolled Egg Omelet)

July 17, 2023

Gyeran mari or Korean rolled egg omelet cut into pieces.

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Gyeran mari 계란말이 or Korean rolled egg omelet is a straightforward and well-liked Korean egg facet dish (banchan) that is served in Korean eating places and at dwelling. It’s prepared in simply 10 minutes and requires simply 4 elements – eggs, ham, carrots, and inexperienced onions!

Gyeran mari or Korean rolled egg omelet on a white plate.

Gyeran mari or Korean rolled omelet is an easy, straightforward Korean facet dish (banchan) made with eggs, ham, carrots, and inexperienced onions. It’s a implausible fast weeknight facet dish and goes nice with a bowl of rice. Best of all, it is prepared in simply 10 minutes and requires solely 4 elements.

My favourite a part of this Korean rolled egg is its thick, smooth, and fluffy texture and the way it’s dispersed with confetti-like items of colourful greens and protein. Its taste and flexibility of elements make it well-liked with kids thus being frequent in Korean lunchboxes (dosirak) and broadly offered by distributors as road meals.

Ingredients

Eggs – I used massive eggs for this recipe. Feel free so as to add an additional egg if you would like a bigger omelet.
Ham – Ham provides scrumptious salty bits of taste to this omelet. Feel free to make use of different pre-cooked proteins finely diced into small items.
Carrots – Finely cube the carrots into small items to assist with quicker cooking.
Green onions – Green onions add shade and taste. Substitute with chives or spinach.

How to Make Korean Rolled Omelet (Gyeran Mari)

Crack the eggs right into a container with an easy-to-pour spout. Add the finely diced ham, carrots, and inexperienced onions then beat them collectively till the egg yolks and egg whites are utterly combined collectively.
Heat a non-stick pan over medium warmth and apply a skinny coating of oil. To do that, soak a small piece of paper towel within the oil and use it flippantly to grease the pan. Once the pan is sizzling, pour a layer of the omelet combination into the pan and scramble it for the primary few seconds. Once it units and the egg is 70% cooked, roll it up into an omelet, set it to 1 facet, and re-oil the pan.

For the second layer, pour the omelet combination into the pan and rapidly raise up the omelet so the combination can circulate beneath it. This is what binds the omelet collectively so it rolls up properly. Repeat the steps above till all of the egg combination is gone.
Let the rolled egg omelet relaxation for a pair minutes to assist it set. Slice it into 1 inch thick items and serve. Enjoy!

Variations & Substitutions

Protein – Add any pre-cooked protein you would like that has low-moisture content material. I like to recommend ham, floor meat, imitation crab, bacon, and sausages.
Vegetables – Any greens will work for this recipe. Popular additions embrace carrots, inexperienced onions, chives, onions, spinach, mushrooms, and peppers.
Gim Gyeran Mari (seaweed rolled omelet) – For this variation, lay a sheet of roasted seaweed (gim) on the egg layer whereas it is nonetheless barely moist, after which roll it up. This helps the gim adhere to the omelet layer and can lead to a spiral of gim contained in the omelet.
Cheese – Cheese provides a deliciously creamy, wealthy layer to this omelet. Lay a slice of cheese or sprinkle some shredded cheese on the egg layer when it is virtually cooked. Roll up the egg and repeat.
Fish roe – Fish roe provides a beautiful salty, briny taste to the eggs. Add some fish roe to the egg layer when it is virtually cooked. Roll up the egg and repeat.

I hope you take pleasure in this Korean rolled egg omelet! Leave a ranking and remark, and let me understand how you prefer it! Happy cooking!

Tips

Use a Korean omelet pan for thick, fluffy rolled omelets. The measurement of the pan permits you to get the perfect top and form when rolling the egg layers.
Roll the eggs when it is about 70% cooked and the floor remains to be moist. This permits for the omelet layers to stay collectively when rolled up and prevents large gaps and air pockets.
Use low-moisture greens and protein to forestall the rolled egg from getting soggy.
Pop massive bubbles to make sure the eggs are evenly cooked.