Gyeran Mari (Korean Rolled Omelette)

Gyeran Mari (Korean Rolled Omelette)

Course Side Dish
Cuisine Korean
Keyword carrot, egg, gyeran mari, Korea, Korean, scallion
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 -2 servings


  • 3 large eggs
  • pinch salt
  • 2 tablespoons finely chopped carrots
  • 2 tablespoons finely chopped scallions
  • Vegetable oil for greasing


  • In a small bowl (preferably with a spout), beat together the eggs 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) nonstick skillet over medium low heat. Grease with a layer of oil.
  • Once thoroughly heated, pour 1/3rd 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 an inch. Continue to lift and fold/roll until the egg reaches the other side. 
  • Grease the exposed part of the pan with oil and pour in another 1/3rd of the egg mixture in a thin, even layer. Once the bottom is set and the top is still a little wet, tightly roll the egg back to the opposite side.
  • Repeat the process one more time with the remaining 1/3rd egg, rolling again to the opposite side to form one log with multiple layers of egg. 
  • Remove the roll to a plate and allow to rest for 5 minutes. Slice the roll into even pieces about 3/4-1 inch thick.