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Gyeran Mari (Korean Rolled Omelette)

A recipe for Gyeran Mari (Korean Rolled Omelette)! Layers of beaten eggs with carrots and scallions are rolled up and sliced for a perfect lunch box addition or side dish.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 -2 servings
Course: Side Dish
Cuisine: Korean

Ingredients

  • 3 large eggs
  • 1 tablespoon (15 milliliters) water
  • Pinch salt
  • 2 tablespoons (18 grams) finely chopped carrots
  • 2 tablespoons (16 grams) finely chopped scallions
  • vegetable oil for greasing
  • ketchup for serving

Instructions

    Cup of Yum
  1. In a medium bowl (preferably with a spout), beat together the eggs, water, and salt until smooth. To make the color and texture more uniform, pour the eggs through a fine mesh strainer if desired.
  2. Mix the carrots and scallions into the eggs. 
  3. Place a Tamagoyaki omelette pan or medium (8 inch, 20 centimeter) nonstick skillet over medium low heat. Grease with a light layer of oil using a pastry brush or paper towel.
  4. Once thoroughly heated, pour 1/2 of the egg mixture into the pan in a thin, even layer. Gently cook until the bottom is set, but the top is still slightly wet. 
  5. Use a spatula or chopsticks to gently lift one side (short side if using a rectangular pan) and fold it over about 2 inches (5 centimeters).
  6. Continue to lift and fold/roll until the egg reaches the other side. Gently push the rolled omelette back to the original starting point.
  7. Grease the exposed part of the pan lightly with oil and pour in the remaining egg mixture in a thin, even layer, making sure it is touching the already rolled egg. Once the bottom is set and the top is still a little wet, tightly continue to roll the egg to the opposite side.
  8. Remove the roll to a plate and allow to rest for 5 minutes. Slice the roll into even pieces about 1 inch (2.5 centimeters)thick.
  9. Serve with a drizzle of ketchup if desired.