This rolled egg recipe is made with chopped carrot and scallion. It’s a popular side dish, especially for a lunch box, that you can easily whip up in no time!
What is gyeran mari?
Gyeran mari (계란말이), literally translated to egg roll, is Korean-style rolled omelette. It’s usually served as a side dish for any meal, not just breakfast, and hugely popular as a lunch box item.
Today, these Korean egg rolls have also become a popular street food by vendors who roll up giant size gyeran mari with so many eggs. It’s quite impressive to watch!
For me, this Korean egg roll recipe is another delicious side dish that I can whip up last minute before the meal.
How to make Korean rolled omelette
Gyeran mari is typically made with one or two types of chopped vegetables, most commonly with scallions and carrots. The filling options are endless! Try with onions, mushrooms, zucchini, bell peppers, or garlic chives (buchu). You can also add ham, bacon, or cheese, if you want. Another popular addition is gim (dried seaweed sheet).
Making gyeran mari is simple once you have the basics down. Simply pour a portion of the egg mixture into a thin layer. When the egg is set but still wet, fold it with a spatula and keep rolling. Pull the rolled egg to a side, and add more egg mixture to the open space to repeat.
For 3 eggs, you can pour the egg mixture into the pan 2 or 3 times. For 5 eggs, 3 or 4 times. These are simply guidelines. There are no hard and fast rules. The first photo is made with 5 eggs.
Tips for making Korean rolled eggs
- Preheat the pan until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
- Do not overcrowd the egg mixture with the fillings. It would be harder to roll up.
- Be patient and cook the eggs over gentle heat. If the heat is too high, you’ll end up with tough eggs that will break when folded. If you don’t cook the eggs enough, the rolled egg will be runny inside.
- Use both hands to roll, each holding a spatula, a spoon or a pair of chopsticks.
- Use a small skillet if you want your rolls to be thick.
Don’t worry, if it’s not perfect the first time, it will definitely come with practice. Once you get the basics down, try it with more eggs.
More Korean rolled omelette recipes
Gyeran mari (rolled omelette) with seaweed
Gyeran mari (rolled omelette) with bell peppers
Omurice (Omelette rice)
Watch How to Make It
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Equipment
- medium size non-stick pan (9 to 10-inch)
Ingredients
- 3 large eggs You can use 5 or more eggs for thicker rolls
- 1 or 1.5 tablespoons finely chopped scallion
- 1 or 1.5 tablespoons finely chopped carrot
- Salt to taste about ⅛
- Pinch black pepper
- vegetable oil for frying
Instructions
- Finely chop the scallion and carrot.
- Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt and pepper.
- Stir in the chopped vegetables.
- Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
- Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan. Let it cook until the top begins to set but is still wet.
- Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over to the other side. Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning.
- Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for more egg mixture. Add 1/2 of the remaining egg and spread to cover the open space.
- When the egg addition is set, lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make an about 2-inch egg log.
- Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).
Notes
This gyeran mari recipe was originally posted in April 2012. I’ve updated it here with new photos, more information and minor changes to the recipe.
