Perfect Korean Rolled Omelette Recipe: How to Make Gyeran Mari (계란말이)
Gyeran mari represents the elegant simplicity of Korean home cooking, where humble ingredients like eggs are transformed into something special through technique and patience. This rolled omelette, a staple in Korean lunch boxes and household breakfast tables, showcases how attention to detail and careful rolling can turn everyday eggs into a beautiful, delicate dish that’s both visually impressive and delicious.
What makes gyeran mari particularly special is its versatility and visual appeal. Each roll reveals delicate layers of egg interspersed with colorful vegetables, creating a presentation that’s as beautiful as it is tasty. Unlike Western omelettes that are simply folded over, the multiple rolling technique used in gyeran mari creates distinct layers that provide both visual interest and textural contrast.
In modern Korean dining, gyeran mari continues to evolve while maintaining its place as a beloved side dish and lunch box staple. Whether served hot for breakfast, packed in children’s lunch boxes, or presented as banchan at dinner, this rolled omelette demonstrates how Korean cuisine can elevate simple ingredients into something extraordinary through technique and careful preparation.
Why You’ll Love This Recipe
- Perfect for meal prep
- Kid-friendly
- Visually impressive
- Customizable fillings
- Quick preparation
- Great for lunch boxes
What is Gyeran Mari?
Gyeran mari (계란말이) is a Korean rolled omelette where beaten eggs are cooked in thin layers and rolled into a cylindrical shape with various fillings. The name literally means “egg roll,” combining “gyeran” (egg) and “mari” (roll).
Ingredients
For the Eggs:
- 6 large eggs
- 1 tbsp mirin
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp vegetable oil for cooking
For the Fillings:
- 2 green onion(s) finely chopped
- ½ carrot finely diced
- ½ small onion(s) finely diced
- ½ cup ham or crab meat chopped (optional)
- 1 tbsp sesame seeds
Instructions
- Beat eggs with milk, salt, and pepper until well combined.
- Strain egg mixture through a fine-mesh sieve for smoother texture.
- Heat a rectangular pan or fish roll pan over medium heat.
- Add a small amount of oil and spread evenly.
- Pour a thin layer of egg mixture to cover the bottom of the pan.
- Sprinkle fillings evenly over the egg.
- When the egg is mostly set but still slightly wet on top, begin rolling from one end using a spatula.
- Push the roll to one end of the pan.
- Add more oil if needed and pour another layer of egg mixture.
- Lift the rolled portion slightly to let new egg mixture flow underneath.
- Roll again when set.
- Repeat until all egg mixture is used.
Notes
Recipe Tips
- Use a non-stick rectangular pan for best results
- Keep heat at medium-low to prevent browning
- Roll tightly for neat layers
- Strain eggs for silkier texture
- Cut fillings very small for easy rolling
- Let cool slightly before cutting
- Use chopsticks or spatula for tight rolls
- Have everything ready before starting
Serve with:
- Steamed rice
- Other banchan
- In lunch boxes
- For breakfast
- As a side dish
- With soy sauce dipping sauce
Variations
- Add cheese
- Use different vegetables
- Make it spicy with chili flakes
- Add seaweed strips
- Include mushrooms
- Make mini versions
Storage
- Store in an airtight container in the refrigerator for up to 2 days
- Can be served cold or reheated briefly
- Perfect for make-ahead lunch boxes
- Don’t freeze
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Kikkoman Aji Mirin
Shirakiku Roasted Sesame Seeds
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
