Gyeran Mari (Korean Egg Roll, 계란말이)
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- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Eggs
- 1/4 tsp. salt
- 2 Green onions, chopped (Approximately 2 Tbs.)
- 1 Small green or red chili, seeded, chopped (Approximately 1 tsp.)
- 2 Tbs. Chopped carrot or red pepper
- 2 Tbs. Chopped spam, ham, sausage or hotdog
- 1Tbs. Cooking oil
Instructions
- 1
In a mixing bowl, crack 4 eggs; add salt and beat until smooth.
- 2
Add in green onion, chili, carrot and spam to beaten egg and mix well.
- 3
Heat a 8.5” square or 9” round skillet over medium high heat; add oil and swipe with a paper towel to apply oil as thin as possible.
- 4
When skillet is hot, pour 1/4 of egg mixture and scramble; push and place on a side that closer to you. So you will have room to roll it.
- 5
Reduce heat to medium low and add another 1/4 of egg mixture; swirl to spread evenly. Make sure uncooked egg mixture’s attached to the first batch of cooked egg mixture.
- 6
Lift up the end nearest you and tuck over, rolling upwards tightly using a spatula or chopsticks. Push and place on a side that closer to you again and repeat twice more with rest of uncooked egg mixture.
- 7
Remove from heat and let Gyeran Mari rest in skillet about 1 to 2 minutes.
- 8
If you have a sushi roller, it’s a great tool to roll Gyeran Mari in and re-shape. This way, you can fix Gyeran Mari shape even though you mess up a bit. 😉 But it’s not necessary.
- 9
Slice Gyeran Mari into 1” wide bite size pieces and serve. Enjoy!