Name: Gyeran Mari (Korean Rolled Omelette) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 5 medium eggs; 1 green onion, chopped; 2 tbsp carrot, chopped or grated; 1/4 tsp salt; 1/8 tsp black or white pepper; 1 tsp neutral oil (such as vegetable or canola oil)

Jump to Recipe

If you’re on the hunt for a delightful egg dish that’s simple, flavorful, and utterly addictive, look no further than Gyeran Mari (Korean Rolled Omelette). This Japanese-inspired Korean classic is a tender, beautifully rolled omelette packed with vibrant veggies and just the right seasoning. It’s the kind of comforting dish that feels both special and approachable, making it perfect for breakfast, a snack, or even a colorful addition to your bento box. Once you master Gyeran Mari (Korean Rolled Omelette), you’ll find it popping up on your table again and again because it’s just that good!

Gyeran Mari (Korean Rolled Omelette) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Gyeran Mari (Korean Rolled Omelette) is that it relies on a handful of simple ingredients, each chosen to create a harmonious balance of flavor, texture, and color. Everything in this recipe works together to give you that delicate, silky omelette with a bit of crunch and sweetness from the veggies.

5 medium eggs: The star of the show, providing a rich and fluffy base for your roll.
1 green onion (chopped): Adds freshness and a subtle oniony bite to brighten the omelette.
2 tbsp carrot (chopped or grated): Provides a touch of natural sweetness and a pop of bright color.
1/4 tsp salt: Essential for enhancing all the flavors without overpowering the eggs.
1/8 tsp black or white pepper: A gentle kick of warmth that complements the overall dish.
1 tsp neutral oil: Used for cooking the omelette evenly without adding strong flavor.

How to Make Gyeran Mari (Korean Rolled Omelette)

Step 1: Whisking the Eggs

Start by whisking your eggs together with the salt and pepper until everything is fully combined and slightly frothy. This not only distributes the seasoning but also introduces air to make the omelette tender and light.

Step 2: Adding Veggies

Throw in your chopped carrots and green onion, then whisk again briefly just to mix in the veggies evenly. These little pops of color and texture make each bite irresistible.

Step 3: Preparing the Pan

Heat a 10-inch non-stick pan on low heat and add your neutral oil, swirling it around to coat the surface. This gentle heat setting is key to cooking the omelette slowly without browning it too much, keeping it soft and pliable for rolling.

Step 4: Cooking in Portions

Pour about one-third of your egg mixture into the pan, spreading it evenly. Let it cook until the edges start to lift from the pan but the top is still slightly runny. Use a spatula or rice paddle to gently lift and begin rolling from one side towards the other.

Step 5: Rolling and Adding More Egg Mixture

Once rolled, gently pull the omelette to one side of the pan, then pour in the next third of the egg mixture. Tilt your pan so the egg fills any gaps, especially around the tapered edges of your round pan—this ensures even layers and a neat roll.

Step 6: Repeat Rolling

Continue rolling the omelette carefully, adding the last portion of egg mixture, and repeat the process until all the egg is used up. Try to avoid ending on the short edge of the pan for a clean seal; if you do, gently hold the omelette down with your hand and spatula to keep it intact.

Step 7: Resting and Slicing

Remove your rolled omelette from the pan and set it on a cool surface for a few minutes. This resting period helps the omelette firm up slightly so it slices beautifully. Cut into 6 to 8 even pieces, discarding or snacking on any tapered edges.

How to Serve Gyeran Mari (Korean Rolled Omelette)

Garnishes

A sprinkle of toasted sesame seeds or a drizzle of soy sauce can elevate your Gyeran Mari (Korean Rolled Omelette) instantly. For some extra flair, chopped fresh herbs like parsley or chives add a fresh, vibrant finish that’s as pretty as it is tasty.

Side Dishes

This rolled omelette pairs exceptionally well with steamed white rice and kimchi for a traditional Korean-style meal. You can also consider a lightly dressed salad or pickled vegetables to add brightness and contrast to the richness of the eggs.

Creative Ways to Present

For a fun twist, try serving Gyeran Mari (Korean Rolled Omelette) sliced and stacked on skewers as a party appetizer, or wrap the pieces in lettuce leaves with a dab of gochujang for a hand-held snack that’s bursting with flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Gyeran Mari (Korean Rolled Omelette) keeps beautifully in an airtight container in the refrigerator for up to 2 days. Store it after it has completely cooled to prevent unwanted condensation, which can make the egg soggy.

Freezing

You can freeze this omelette, but it’s best sliced first. Wrap each piece tightly in plastic wrap or place in an airtight container to avoid freezer burn. Frozen slices can last up to one month and still retain great texture when thawed.

Reheating

Reheat your Gyeran Mari gently on the stovetop over low heat or in the microwave for short bursts to avoid drying out. Cover the omelette slices with a damp paper towel during microwaving to keep them moist and tender.

FAQs

Can I add other vegetables to Gyeran Mari?

Absolutely! While the traditional recipe uses carrots and green onions, feel free to experiment with finely chopped bell peppers, spinach, or even mushrooms. Just be sure to keep the pieces small and dry to avoid excess moisture.

What pan is best for making Gyeran Mari?

A small non-stick pan about 8 to 10 inches in diameter is ideal. If you have a square pan, the rolling becomes easier because of the shape, but round pans work perfectly when you manage the egg distribution carefully.

Is Gyeran Mari healthy?

Yes, Gyeran Mari is a nutritious choice packed with protein from eggs and vitamins from the fresh vegetables. Using minimal oil and simple seasoning makes it a wholesome addition to any meal.

How do I prevent the omelette from sticking to the pan?

Make sure to heat your pan on low before adding oil and swirling it well to coat. Low heat ensures the eggs cook gently and don’t stick or brown too quickly. A good quality non-stick pan can be a game changer here.

Can I make Gyeran Mari vegan?

Since eggs are the base of this dish, a vegan version would require a substitute like chickpea flour batter or tofu, but the texture and flavor will differ significantly. For authentic Gyeran Mari, eggs are essential.

Final Thoughts

Making Gyeran Mari (Korean Rolled Omelette) at home is such a rewarding experience because it’s both simple and surprisingly elegant. Each bite delivers that perfect balance of fluffy egg, crisp veggies, and subtle seasoning that feels like a warm hug for your taste buds. Whether you’re serving it for breakfast, a snack, or part of a larger Korean meal, this recipe is sure to become a beloved staple. So grab your whisk and pan, and give Gyeran Mari a try — your kitchen and your appetite will thank you!

Gyeran Mari (Korean Rolled Omelette) Recipe

★★★★★

5.1 from 18 reviews

Author: Hugo
Total Time: 15 minutes
Yield: 6 to 8 pieces 1x
Diet: Low Fat

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Description

Gyeran Mari is a classic Korean rolled omelette made with eggs, green onions, and carrots. This fluffy, flavorful dish is cooked slowly in a non-stick pan, rolled into layers, and sliced into bite-sized pieces. Perfect as a side dish or snack, it’s simple to prepare and brings a delightful texture and taste to your meals.

Ingredients

Scale

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

For Cooking

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

Instructions

Whisk the Eggs: In a mixing bowl, whisk together the 5 medium eggs with 1/4 tsp salt and 1/8 tsp black or white pepper until well combined and slightly frothy.
Add Vegetables: Stir in the chopped green onion and grated or chopped carrot into the egg mixture, then whisk again to evenly distribute the ingredients.
Heat the Pan and Cook First Layer: Place a 10-inch non-stick pan over low heat and add 1 tsp neutral oil. Pour about a third of the egg mixture evenly over the pan. Once the edges start to set but the center is still slightly runny, use a spatula or rice paddle to gently lift the edges and begin rolling the omelette from one side.
Add More Egg Mixture: When you finish rolling the first layer to one side of the pan, pull the rolled omelette gently to the opposite side. Pour another third of the egg mixture into the empty space in the pan.
Fill the Gaps: Tilt the pan slightly from side to side to ensure the egg mixture fills any gaps or uneven spots around the roll, especially since a round pan causes tapered ends. This step helps create a uniform thickness.
Roll Again: Continue rolling the omelette, pulling it gently across the pan, then pour in the remaining egg mixture. Repeat the process till all egg mixture is used up and the omelette is fully rolled.
Seal the Edges: Try to avoid finishing the roll on the short sides of the pan. If unavoidable, hold the omelette gently with a spatula and your hand to seal the edges properly as it finishes cooking.
Rest and Slice: Remove the rolled omelette from heat and place it on a cool surface to rest for a couple of minutes. This helps firm up the roll and makes slicing easier. Cut into 6 to 8 even pieces, trimming any tapered ends if necessary.
Serve or Store: Serve immediately as a delightful side dish or cool completely before storing in an airtight container in the refrigerator.

Notes

Using a non-stick pan is crucial for easy rolling without breaking the omelette.
Cook on low heat to prevent burning and achieve a tender texture.
You can customize by adding finely chopped vegetables, cheese, or ham as desired.
Serve warm or at room temperature; great for lunchboxes or as a snack.
If you have a square or rectangular pan, the rolling process is simpler and the roll will be more uniform.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Pan-frying and rolling
Cuisine: Korean