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
Nutrition
- Serving Size: 1 piece (approx. 1/8 of recipe)
- Calories: 45 kcal
- Sugar: 0.5 g
- Sodium: 130 mg
- Fat: 3.0 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 1.0 g
- Fiber: 0.2 g
- Protein: 3.5 g
- Cholesterol: 95 mg
Keywords: Korean rolled omelette, Gyeran Mari, Korean egg dish, omelette roll, Korean side dish, easy egg recipe
