Gyeran Mari Korean Rolled Omelette Recipe Easy

Craving a delightful and easy Korean side dish? Look no further than Gyeran Mari, the beloved Korean Rolled Omelette! This simple yet elegant dish is perfect for breakfast, lunchboxes, or as a vibrant addition to any meal, impressing with both its flavor and charming presentation. You’ll be surprised how quickly this beautiful omelette comes together!

Ingredients

• 6 large eggs
• 2 tablespoons finely diced carrot
• 2 tablespoons finely chopped green onion (scallion)
• 1/4 teaspoon salt (or to taste)
• Pinch of black pepper
• 1/2 teaspoon sugar (optional, for a slight sweetness)
• 1 teaspoon mirin (optional, for extra flavor)
• 1 tablespoon cooking oil (vegetable, canola, or sesame oil)

Instructions

1. In a medium bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined and no streaks remain.
2. Add the finely diced carrot, chopped green onion, salt, black pepper, and optional sugar and mirin to the egg mixture. Whisk again gently to combine the ingredients without creating too many bubbles.
3. Heat a non-stick rectangular pan or a small round pan (8-inch works well) over medium-low heat. Lightly coat the pan with a thin layer of cooking oil using a paper towel.
4. Pour about 1/4 to 1/3 of the egg mixture into the hot pan, tilting the pan to spread it evenly into a thin layer that covers the bottom.
5. As the edges of the omelette begin to set but the center is still slightly wet, use a spatula to gently roll the omelette from one end to the other, creating a log shape. Push the rolled omelette to one side of the pan.
6. Lightly re-oil the empty space in the pan if necessary. Pour another 1/4 to 1/3 of the egg mixture into the pan, ensuring some of the new egg mixture gets underneath the existing rolled omelette.
7. Once the new layer of egg begins to set, continue rolling the existing omelette log over the fresh egg, incorporating it into a larger roll.
8. Repeat steps 6 and 7 until all the egg mixture has been used, forming a thick, multi-layered rolled omelette.
9. Once fully rolled, cook the Gyeran Mari for another 30 seconds to 1 minute on each side to ensure it’s cooked through and slightly golden.
10. Carefully transfer the rolled omelette to a cutting board. Let it cool for a minute or two before slicing it into 1/2 to 3/4-inch thick pieces. Serve warm as a side dish, in bentos, or as a snack!