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Gyeran Mari (Korean Rolled Omelet)

Gyeran Mari (Korean Rolled Omelet)

Gyeran Mari is a traditional Korean rolled omelet, typically featuring a light, fluffy texture layered with finely minced vegetables. This recipe guides you through the technique of cooking thin egg layers and rolling them incrementally into a neat cylinder, perfect as a versatile side dish, lunchbox item, or quick breakfast.
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Total Time 15 minutes
Servings: 2 people
Course: Breakfast
Cuisine: French, korean
Calories: 368.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 1/2 tablespoon neutral oil such as canola or vegetable oil
  • 2 tablespoons minced carrot
  • 2 tablespoons minced onion
  • 2 tablespoons minced scallion

Equipment

  • 1 Mixing Bowl For whisking eggs and combining ingredients
  • 1 Whisk or Fork To thoroughly combine the egg mixture
  • 1 Non-stick Skillet An 8-10 inch skillet, or a rectangular tamagoyaki pan for best results
  • 1 Heatproof Spatula Essential for rolling the omelet without tearing
  • 1 Cutting Board For prepping vegetables and slicing the finished omelet

Method
 

  1. In a medium bowl, whisk together the large eggs with kosher salt and freshly ground black pepper until thoroughly combined. Stir in the minced carrot, onion, and scallion, ensuring vegetables are finely minced.
  2. Heat a non-stick skillet (about 8-10 inches) over low to medium-low heat. Add the neutral oil and swirl to coat the bottom evenly.
  3. Pour about a quarter to a third of the egg mixture into the hot skillet, tilting the pan to create a thin, even layer that covers the entire bottom.
  4. Cook the egg layer until it is mostly set but still slightly wet on top; this flexibility is key for rolling without tearing.
  5. Using a heatproof spatula, gently fold or roll about a third of the omelet from one end towards the center of the pan.
  6. Continue to roll the omelet another third of the way, creating a neat, compact roll at one end of the skillet.
  7. Push the rolled omelet to one side of the skillet. If necessary, lightly re-grease the empty part of the pan with a tiny bit more oil. Pour another portion of the egg mixture next to the rolled omelet, allowing it to slightly run underneath the cooked portion.
  8. Let this new layer cook until mostly set, then gently roll the already cooked omelet over the new layer, continuing the rolling process. Repeat this step until all the egg mixture is used, forming a thick, multi-layered roll.
  9. Once all egg is rolled, cook the Gyeran Mari for another minute or two, gently pressing down with the spatula, to ensure it is cooked through and lightly golden on all sides.
  10. Carefully transfer the rolled omelet to a cutting board. Let it rest for a minute, then slice into 1-inch thick pieces and serve warm.

Notes

Achieving the perfect Gyeran Mari hinges on patience and precise heat control. Keep your skillet on low to medium-low heat to prevent browning and allow for even cooking. For a smoother texture, consider straining the whisked eggs before adding vegetables; this removes any chalazae or stringy bits. Finely mincing the vegetables is crucial, as larger pieces can tear the delicate egg layers during rolling. If available, a rectangular tamagoyaki pan simplifies the rolling process significantly. Don't be afraid to add a tiny bit more oil between layers if the pan seems dry to prevent sticking. A dash of dashi stock or a tiny bit of mirin can enhance the umami and subtle sweetness of the omelet.