Gyeran Mari (Korean Rolled Omelette)

A recipe for Gyeran Mari (Korean Rolled Omelette)! Layers of beaten eggs with carrots and scallions are rolled up and sliced for a perfect lunch box addition or side dish.

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Literally translating to egg roll, Gyeran Mari (계란말이) is a Korean omelette made by rolling layers of egg in a pan as it sets.

Once you get the rolling technique down, the omelette comes together in less than 10 minutes for a quick and easy meal. It works well as a Dosirak (lunch box) addition, side, or simply alongside steamed rice.

I filled the omelette with carrots and scallions, but it is completely customizable with a variety of options. Claire especially likes the egg slices topped with a drizzle (or more) of ketchup.

Egg Roll Pan

I made the Gyeran Mari with a specialty Tamagoyaki Pan or 계란말이팬 (Egg Roll Pan). It is nonstick to easily roll the layers and the shape creates a nice, even omelet with minimal effort.

If not available, form the omelette in an 8 inch (20 centimeter) nonstick skillet.

Grease the pan with a very thin layer of oil using a pastry brush or paper towel.

A Few Tips

I usually skip this step to save time and dishes, but you can pour the beaten eggs through a fine mesh strainer to help make a more even color and texture.

Very finely chop the carrots and scallions. If the pieces are too big, they won’t cook evenly and cause tears in the omelette.

I mixed the carrots and scallions right into the egg mixture. Stir well each time before pouring into the pan. You can also set them aside to sprinkle over each wet egg layer individually in the pan before rolling.

The filling options are endless. Another favorite is Gim Gyeran Mari. This version has a sheet of Gim (김, nori, toasted seaweed) through the center to create a more pronounced layering in the omelette.

Other additions may include spam, onion, crab, tuna, ham, bell pepper, garlic chives, mushroom, cabbage, and/or cheese. Just don’t overfill the eggs too much or you will have difficulty rolling the layers.

Christie at Home even has a recipe for Korean Egg Roll Kimbap.

Adjust the heat as needed from medium low to low to keep the egg from cooking too quickly.

Be sure to roll the egg before the top of the layer is completely set. It should no longer be runny, but still wet. If the egg is too dry or the layer is too thick, then the Gyeran Mari will tear during the rolling process and become tough.

Use a spatula or two chopsticks to flip the omelette.

Looking for more omelet recipes?

Try my:

• Balaleet (Emirati Sweet Vermicelli and Egg Omelet)
• Froġa tat-Tarja (Maltese Pasta Omelette)
• Roti John (Omelette Sandwich)

Gyeran Mari (Korean Rolled Omelette) Recipe

Adapted from Korean Bapsang

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5 from 2 votes

Gyeran Mari (Korean Rolled Omelette)

A recipe for Gyeran Mari (Korean Rolled Omelette)! Layers of beaten eggs with carrots and scallions are rolled up and sliced for a perfect lunch box addition or side dish.

Course Side Dish

Cuisine Korean

Keyword carrot, egg, gyeran mari, Korea, Korean, omelet, Omelette, scallion

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 -2 servings

Ingredients

• 3 large eggs
• 1 tablespoon (15 milliliters) water
• Pinch salt
• 2 tablespoons (18 grams) finely chopped carrots
• 2 tablespoons (16 grams) finely chopped scallions
• Vegetable oil for greasing
• Ketchup for serving

Instructions

• In a medium bowl (preferably with a spout), beat together the eggs, water, and salt until smooth. To make the color and texture more uniform, pour the eggs through a fine mesh strainer if desired.
• Mix the carrots and scallions into the eggs. 
• Place a Tamagoyaki omelette pan or medium (8 inch, 20 centimeter) nonstick skillet over medium low heat. Grease with a light layer of oil using a pastry brush or paper towel.
• Once thoroughly heated, pour 1/2 of the egg mixture into the pan in a thin, even layer. Gently cook until the bottom is set, but the top is still slightly wet. 
• Use a spatula or chopsticks to gently lift one side (short side if using a rectangular pan) and fold it over about 2 inches (5 centimeters).
• Continue to lift and fold/roll until the egg reaches the other side. Gently push the rolled omelette back to the original starting point.
• Grease the exposed part of the pan lightly with oil and pour in the remaining egg mixture in a thin, even layer, making sure it is touching the already rolled egg. Once the bottom is set and the top is still a little wet, tightly continue to roll the egg to the opposite side.
• Remove the roll to a plate and allow to rest for 5 minutes. Slice the roll into even pieces about 1 inch (2.5 centimeters)thick.
• Serve with a drizzle of ketchup if desired.