Gyeran Mari Korean Rolled Omelette (Print-Friendly Version)
Fluffy rolled eggs with carrot and green onion, a classic Korean dish that's quick and easy to prepare.
# Ingredients You’ll Need:
→ Egg and Vegetables
01 -
5 medium eggs
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1 green onion, finely chopped
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2 tablespoons carrot, finely chopped or grated
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1/4 teaspoon salt
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1/8 teaspoon black or white pepper
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1 teaspoon neutral oil
# How to Make It:
01 -
In a large bowl, vigorously whisk eggs with salt and pepper until fully combined and frothy.
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Add the chopped carrots and green onion to the eggs. Whisk gently until the vegetables are evenly distributed.
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Heat a 10-inch non-stick pan over low heat and add neutral oil, swirling to coat the surface evenly.
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Pour one-third of the egg mixture into the pan, tilting to spread it evenly across the base. Using a spatula or rice paddle, lift the edges as the egg sets, then begin to roll the omelette from one side when the top is nearly set but still slightly wet.
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Move the rolled omelette to one side of the pan. Add another third of the egg mixture, gently lifting the omelette so the fresh eggs can flow beneath. Tilt the pan as needed to fill any gaps. Once partially set, roll the omelette back toward the opposite edge.
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Pour the remaining egg mixture into the pan, repeating the process by tilting and gently rolling until all the egg is used and the omelette forms a compact roll.
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Transfer the finished omelette onto a cutting board and allow it to rest for 2 minutes. Slice into 6 to 8 even pieces with a sharp knife.
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Serve warm, or allow to cool completely before refrigerating for up to 3 days.
# Extra Tips:
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For uniform rolls, use a square pan if available. Tilt the pan to fill any empty spaces with egg during cooking. Employ gentle heat to achieve a tender, custard-like texture.
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A minimal amount of oil is sufficient with a high-quality non-stick pan. For a thicker omelette, utilize a smaller diameter pan.
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Hands may be used alongside a rice paddle or spatula to assist rolling without breaking the omelette.
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This Korean-style version is less sweet than Japanese tamagoyaki.