Korean Egg Roll (Gyeran Mari)
User Reviews
5
Korean Egg Roll (Gyeran Mari)
Description
Korean Egg Roll (Gyeran Mari) involves beating eggs with water and salt, combined with chopped green onions and optional finely diced ham and carrots. The mixture is poured thinly into a well-oiled 10-inch frying pan over medium-low heat. After the edges set and the center partially cooks, the egg is slowly rolled to form layers, producing a cylindrical shape with delicate texture. Lowering heat while cooking ensures even doneness without browning or drying out.
The roll is traditionally sliced into bite-sized pieces and served as a mild, protein-rich side dish accompanying Korean meals; it also works well in lunchboxes or as a snack. Variations include adding seaweed sheets, American cheese, imitation crab meat, salted pollock roe (myeongranjeot), or herbs like thyme and mint to change flavor profiles.
Successful preparation depends on using an appropriately sized pan and limiting oil to prevent uneven cooking. Patience during cooking and rolling is key to keeping the egg intact and achieving a smooth roll. Leftovers keep well refrigerated and can be eaten cold or reheated gently by microwave or pan-frying.
Ingredients
- 5 egg large
- 2 Tbsp water
- 1/4 tsp salt Trader Joe's Sea Salt, fine
- 2 Tbsp green onions (chopped (1 Tbsp = 1 green onion))
Optional Additional Ingredients
- 2 Tbsp carrot chopped
- 2 Tbsp ham (chopped)
Instructions
- Chop green onions and optionally ham and carrots. Carrots should be very finely chopped because if it's too big, it may not get fully cooked. If adding seaweed, get 1 sheet of Gimbap Gim (nori) and cut into a rectangle to fit most of the pan.
- Beat eggs in a bowl using chopsticks or fork. If using a whisk, be careful not to overbeat and make it foamy.
- In the bowl with eggs, add water, salt (optionally a little sugar 1/4 tsp) and then chopped ingredients. Stir well.
How to make Korean egg roll
- Heat a 10-inch frying pan on Medium-Low Heat.
- Add a little vegetable oil (just a little swirl) and roughly wipe with a paper towel so there's just a think coating of oil in the pan.
- Pour about 1 cup of the egg mixture onto the frying pan. Swirl the pan around so egg is evenly distributed throughout. Wait 2-3 minutes until the edges are cooked and parts of the center are just starting to cook.
- Lower heat to low. Wait patiently (about 2-3 minutes) until the edges are cooked and some parts are beginning to get cooked. And not so watery.
- Turn Heat Off. With a spatula, start rolling one edge of the egg sheet.
- Continue to roll but don't roll all the way. Leave a little part unrolled so you can continue to add more eggs and continue the roll. Basically stop rolling when you are starting to reach the end where if you roll one more time, you will finish the roll. See my video to see how.
- Move the egg roll to one side of the pan, clearing out a major area of the pan. Coat this cleared area of the pan lightly with oil by either using a paper towel dabbed in oil or use a pastry brush.
- Turn Heat back on to LOW. Pour another cup of egg mix onto the pan BUT (IMPORTANT!!) start pouring the egg in the area of the unrolled egg. So that the newly added uncooked egg mix will merge and stick to the unrolled, not yet fully cooked part and the egg roll can continue. See picture above.
- Repeat steps 4 - 8 until all egg mix is poured and rolled.
- Raise heat to medium and continue cooking the egg roll (gyeran mari) on all sides to brown them and to get a nice rectangular bar shape. Also to make sure gyeran mari is cooked all the way through. Don't overcook since that will make it tough.
- Transfer egg roll to a cutting board and let it cool for couple minutes then cut into 3/4 inch thick slices. Serve warm or at room temperature.
Notes
- Use an appropriately sized pan: 8-inch pan for 3 eggs, 10-inch for 5 eggs for even cooking and rolling.
- Apply only a thin layer of oil to ensure smooth, even browning without excess greasiness.
- Wait until the egg mixture is partially set before rolling to avoid leaks and maintain shape.
- Turn off heat if cooking seems too fast; continue cooking with residual heat to prevent burning.
- Try variations with seaweed, cheese, crab sticks, salted pollock roe, or herbs for different flavors.
- Store leftovers in the refrigerator; consume cold or reheat gently by microwave or low heat pan-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 167mg | 56% |
| Sodium | 226mg | 9% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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