Description
Learn how to make Korean Rolled Omelette (Gyeran Mari), a light, fluffy, and beautifully layered egg dish perfect for breakfast or snacks. This simple recipe uses fresh eggs and minimal ingredients, creating tender, flavorful rolls with endless customization options and eye-catching presentation.
Ingredients
Scale
Main Ingredients
- 4 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon finely chopped green onions (optional)
- 1 tablespoon finely chopped carrots (optional)
- 1 tablespoon vegetable oil or butter (for cooking)
Optional Variations
- Shredded cheese (for creamy addition)
- Chopped spinach, bell peppers, or mushrooms (for vegetarian style)
- Gochugaru (Korean red pepper flakes) or finely chopped chili (for a spicy twist)
- Cooked shrimp, ham, or tofu cubes (for protein boost)
Instructions
- Prepare the Egg Mixture: Crack the eggs into a bowl and whisk until smooth. Add salt and sugar to balance the flavors and help with browning. Fold in finely chopped green onions or carrots if using for a fresh and colorful touch.
- Heat Your Pan and Add Oil: Use a non-stick or rectangular tamagoyaki pan. Heat over medium-low and evenly coat the surface with oil or butter to prevent sticking.
- Cook in Thin Layers: Pour a thin layer of the egg mixture to just cover the pan. Cook until nearly set but still slightly soft on top to ensure easy rolling without breaking.
- Roll the Omelette: Starting from one edge, gently roll the egg towards the opposite side using chopsticks or a spatula. Leave the rolled section at one side of the pan.
- Add More Egg Layers and Continue Rolling: Pour another thin layer of egg, lifting the rolled omelette slightly so the fresh egg can flow underneath. When it is partially set, roll again, combining the layers. Repeat until all egg is used.
- Shape and Slice: Once fully cooked, lightly press the roll with a spatula to shape into a neat log. Let cool for a minute, then slice into bite-sized pieces to reveal the signature spiral layers.
Notes
- Cook on medium to low heat to maintain a soft texture and avoid excessive browning.
- Pour thin, even layers of egg during each step for uniform thickness and easy rolling.
- Use a good-quality non-stick pan to prevent cracking or sticking.
- Keep chopsticks or a silicone spatula handy for gentle rolling without tearing the omelette.
- Roll while the egg layer is slightly soft, not fully set, to keep the omelette tender and pliable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 rolled omelette (approx. 100g)
- Calories: 150
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 370 mg