Gyeran Mari / Korean Rolled Omelette
Korean rolled omelet, or Gyeran Mari (계란말이), is one of those simple yet comforting dishes that’s perfect when you want something quick and easy. Hanna (my Korean girlfriend—shameless plug, I know) often whips this up for us when there’s not much in the fridge. It’s the kind of no-fuss, quick protein that makes for a
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Large Eggs
- 1 Green Onion, Chopped
- 2 tbsp Chopped Carrot
- 1/2 tsp Fish Sauce
- 1/4 tsp White Pepper
- 1/2 tbsp Oil
Instructions
- 1
Prepare the Egg Mixture:
- 2
Crack the eggs into a bowl and whisk until well combined. Add the chopped green onion, carrot, fish sauce, and white pepper. Whisk thoroughly
- 3
Cook the Rolled Eggs:
- 4
Heat a nonstick square or rectangular pan (a standard 10-inch nonstick pan works too) over medium-low heat. Brush oil evenly across the pan
- 5
Pour an even layer of the egg mixture into the pan, just enough to coat the bottom. Let it cook until it starts to set but is still slightly runny on top
- 6
Using a spatula, gently lift one side of the egg and roll it towards the other side. Push the rolled egg to one side of the pan
- 7
Pour another thin layer of the mixture into the pan's open space. Let it cook slightly, then continue rolling the cooked part over it. Repeat this step until all the egg mixture is used up.
- 8
Serve:
- 9
Remove the omelette from the pan and let it cool slightly. Slice it into bite-sized pieces, and enjoy!