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Looking down at a plate of sliced Korean rolled eggs ready for eating.
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Gyeran Mari (Korean Egg Roll)

Gyeran Mari (계란말이) or Korean egg roll is a tasty and delicious Korean side dish made with fresh eggs and finely chopped ham, carrots, and green onion. This soft, fluffy, and savory, Korean rolled omelet can be made in under 10 minutes!
Course Appetizer, Appetizer & Sides, Breakfast, Lunch & Dinner Recipes, Main Course, Side Dish, Snack
Cuisine Korean
Keyword gyeran mari, Korean egg roll, Korean egg roll recipe, Korean omelette, Korean rolled omelet, Korean rolled omelette, rolled egg, rolled omelette
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 101kcal
Author takestwoeggs

Ingredients

  • 5 large eggs beaten
  • ¼ teaspoon salt
  • Pinch of black pepper
  • 1 ½ tablespoon water
  • 2 tablespoon green onion finely diced
  • 2 tablespoon carrots finely diced
  • 2 tablespoon ham finely chopped

Instructions

  • Make the egg mixture. In a medium mixing bowl, whisk the eggs until combined. Then add the salt, pepper, water, finely diced green onion, finely diced carrots, and finely diced ham and whisk until well combined.
  • Cook 1/2 of the egg mixture. Lightly grease your medium nonstick pan with vegetable oil and heat the pan over medium-low heat. Once the pan is warm, add 1/2 of the egg mixture to the pan. Swirl it around so that the pan is evenly covered.
  • Roll and move the omelet. When the eggs are about 70% cooked or when the edges are cooked but the top is slightly wet but not runny lift one end of the egg and fold it over about 2 inches. Fold it again (2 folds total) and then move the egg omelet towards one side of the pan leaving a small lip to adhere to the next batch.
  • Add the second 1/2 of the egg mixture. Add the next 1/2 of the omelet and lift the pan to spread the mixture evenly cover the pan. Make sure the egg mixture touches the lip of the first roll. Once the egg mixture is 70% set, lift and fold the egg all the way to the end.
  • Roll and slice. Continue cooking the egg until the edges are lightly brown. Then remove and let the egg set for 5 minutes before slicing them into 1-inch pieces. Enjoy!

Notes

  • Use a nonstick medium skillet and a touch of oil. The pan and amount of oil are key to creating a perfectly rolled egg omelette that doesn’t break. Make sure to wipe down the oil with a paper towel to evenly spread the oil around the pan.
  • Cook on medium-low heat. Cooking on low heat will help you have the most control.
  • Mix before you pour. Before you pour the egg mixture into the pan, make sure to gently whisk the mixture to ensure that each layer has an even amount of toppings.
  • Wait to roll the egg. For the perfect spiral shape, make sure you wait before you begin to roll the egg. The Korean omelette should be about 70% cooked through with the bottom of the egg solidified and the top slightly wet but not overly runny before you begin to roll.
  • Use two spatulas to move the Korean omelette. Once you have rolled the first roll, use two spatulas to help you move the omelette towards the edge of the pan.
  • Storage Instructions: You can store this Korean omelette in an airtight container in the refrigerator for up to 3 days. To reheat: you can microwave this rolled omelette until warm or you can also serve it cold from the refrigerator.

Nutrition

Calories: 101kcal | Carbohydrates: 1g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 209mg | Sodium: 321mg | Potassium: 130mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1598IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg