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.
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.