Korean Rolled Omelette
Gyeran mari (계란말이)
Servings: 2
Calories: 180kcal
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
Calories: 180kcal | Carbohydrates: 38g | Protein: 12g | Fat: 13g | Sodium: 253mg
