Gyeran-mari (Korean Rolled Omelette)
Gyeran-mari, or Korean rolled omelette, is one of Korea’s most beloved home-style side dishes.It’s made by rolling thin layers of seasoned egg mixed with finely chopped vegetables into a soft, rectangular shape.You’ll often find it in lunchboxes, on breakfast tables, or as a simple comfort food at home.Its delicate texture, colorful cross-section, and gentle flavor make it not just a dish, but a small piece of warmth shared at every Korean table.
Servings 2
Equipment
- 1 Rectangular or small nonstick frying pan For rolling the omelette evenly
- 1 Spatula To roll and flip the omelette gently
- 1 Mixing bowl To beat and season the eggs
- 1 Chopsticks or whisk For mixing the eggs smoothly
Ingredients
- 4 eggs large
- 2 tbsp carrot finely chopped
- 2 tbsp green onion finely chopped
- 2 tbsp ham optional, finely chopped
- 1 tbsp cooking oil for frying
- pinch salt to taste
Instructions
- Crack the eggs into a mixing bowl and whisk until smooth.
- Add chopped carrot, green onion, ham, and a pinch of salt. Mix well.
- Heat a rectangular pan over medium-low heat and lightly coat it with oil using a paper towel.
- Pour half of the egg mixture into the pan and spread it thinly.
- When the bottom is mostly set, start rolling the omelette gently from one side to the other.
- Push the rolled egg to one side of the pan and pour the remaining egg mixture into the empty space.
- Continue rolling until all the mixture is used and the omelette is golden.
- Remove from the pan, let it cool slightly, and slice into bite-sized pieces.
Notes
Keep the heat low so the eggs cook gently without browning too much.
You can add bell peppers, spinach, or seaweed for color and texture.
For lunchboxes, let it cool completely before slicing for cleaner edges.
If you don’t have a rectangular pan, use a small round nonstick pan — just trim the edges when rolling.