Gyeran Mari Korean Rolled Omelette Recipe – Easy & Delicious

Gyeran Mari, the beloved Korean rolled omelette, is a delightful and versatile dish perfect for any meal. This easy recipe promises a fluffy, savory, and visually appealing side dish or snack that’s as fun to make as it is to eat. Get ready to impress with this simple yet delicious Korean classic!

Ingredients

• 6 large eggs
• 2 tbsp finely diced carrot
• 2 tbsp finely chopped green onion (scallion)
• 1 tbsp finely diced onion (optional)
• 1/4 tsp salt
• Pinch of black pepper
• 1 tsp mirin or water (optional, for tenderness)
• 1-2 tsp cooking oil (vegetable, canola, or sesame oil)

Instructions

1. Crack the eggs into a medium bowl. Add salt, pepper, and mirin (if using). Whisk well until the yolks and whites are fully combined and slightly frothy, but not over-beaten.
2. Add the finely diced carrot, green onion, and onion (if using) to the egg mixture. Stir gently to combine.
3. Heat a non-stick rectangular or round pan (about 8-10 inches) over medium-low heat. Lightly brush or wipe the surface with a small amount of cooking oil.
4. Pour about 1/4 to 1/3 of the egg mixture into the pan, tilting to spread it evenly into a thin layer. Cook until the edges are set and the top is mostly cooked but still slightly wet.
5. Using a spatula, gently roll the cooked egg layer towards one end of the pan, forming a log. Don’t roll it too tightly.
6. Push the rolled egg to one side of the pan. Lightly re-oil the empty space, and then pour another 1/4 to 1/3 of the egg mixture into the pan, making sure some of it seeps underneath the rolled egg.
7. Allow this new layer to cook until the edges are set. Then, continue rolling the existing egg log over the new layer, incorporating it into the roll.
8. Repeat the previous two steps with the remaining egg mixture until all the egg has been used and you have a thick, multi-layered roll.
9. Once fully rolled, continue to cook the omelette for another 1-2 minutes, gently pressing down on all sides with the spatula to ensure it’s cooked through and slightly golden.
10. Carefully transfer the Gyeran Mari to a cutting board. Let it rest for 2-3 minutes before slicing it into 1/2 to 1-inch thick pieces. Serve warm as a side dish or snack.