Soft, fluffy layers of tightly rolled egg. A blank canvas for so many flavor options! Korean Rolled Omelette (Gyeran Mari) is a basic that’s sure to become a staple in your kitchen, too!
Out of all the egg dishes to love, Korean Rolled Omelettes are especially tasty, easy, and fast!
What is a Korean Rolled Omelette?
Korean Rolled Omelette — or Gyeran Mari — is a delicious, fluffy omelet that’s good as breakfast, lunch, dinner, or snack. At the Korean table, it’s a common dish served alongside rice, soup, and various other sides (banchan).
The rolling method creates thin, fluffy layers of egg that tightly wrap around each other. The texture is soft, melt-in-your-mouth, delicately folded layers of egg. YUM!
For a colorful and tasty presentation, it’s common to add ingredients. Typical additions include: green onions, carrot, roasted seaweed, cheese, and even tiny chunks of spam or hot dog.
Korean-style rolled omelettes also pack extremely well in lunch boxes. A common lunch box staple, it tastes good at room temperature and doesn’t easily fall apart — as so many other egg dishes are apt to do.
A simple list of ingredients. I often make this easy omelette when there’s nothing to eat in the house.
- Eggs. As the main ingredient, use the best you can find. I recommend organic, free run eggs for the color, flavor, and structure.
- Salt. The only seasoning needed!
Other common additions:
- Green onions (scallions).
- Hot dog.
- Roasted Seaweed.
- Chili pepper.
- Mozzarella or cheddar cheese.
Think of Korean rolled egg as a blank palate. Add anything you like! Have fun experimenting! Make it once and be forever hooked.
Watch how to make it:
- Use a non-stick skillet. Or else it will stick and tear! The eggs should slide and move easily.
- The size of the non-stick skillet matters. A large pan results in long and skinny omelettes. A small pan results in short, fat ones. Depending on the number of eggs, you’ll want to adjust. My recommendations: For 5-7 eggs, use a 9-inch skillet. For 3 eggs, use a 6-inch skillet. Anything more than 8 eggs, use an 11-inch one.
- Use a bendy plastic spatula. A bendy spatula lets you flip and roll with ease.
- Pour from a measuring cup. An easy way to control the amount of egg batter that’s poured into the pan.
- Roll layers as tightly as possible. This helps the egg to “melt” into soft, fluffy layers. The first flip/roll will be the most challenging — make it as small as you can — it will get bigger, quickly!
- Stir before pouring egg mixture into pan. The ingredients tend to settle on the bottom between pours.
- Grate or finely mince hard and chunky food items. To make rolling easier.
- Check for doneness through visual cues. The egg should be 90% cooked before you flip. Otherwise, the egg will ooze out the sides.
More recipes with eggs:
- Korean Steamed Egg (Gyeran Jjim)
- Tornado Eggs with Ginger Fried Rice
- Korean Street Toast
- Okonomiyaki with Kimchi + Fried Eggs
- Soy Sauce Quail Eggs
More Korean recipes:
- Dubu Jorim (Korean Braised Tofu)
- Korean Beef Patties (Donguerang Ddeng)
- Oi Muchim AKA Korean Cucumber Pickle
- Doenjang Jjigae (Soybean Paste Stew)
- Korean Beef Bulgogi
Korean Rolled Omelette (Gyeran Mari)
- Non-stick Skillet
- Bendy spatula
- Measuring cup (optional, but nice to have)
- 5 eggs
- 1/2 tsp salt
Other possible ingredients:
- 2 green onions, finely chopped
- 1 hot dog, finely chopped
- 1 red chili pepper
- 1 small carrot, finely chopped or grated
- 1 large sheet Seaweed/Nori (roasted + seasoned)
- 1 large handful mozzarella cheese
- Whisk eggs and salt in a large measuring cup. Make sure the eggs are well mixed with no lumps or streaky bits of white.
- Heat the non-stick pan on medium low heat. Add 1 tsp of oil and swirl around in pan.
- Add enough egg batter to just cover the bottom of the pan, like a crepe. Swirl around to coat the bottom, adding a little more if needed.
- Take one end of the egg and flip with a spatula, into the tightest roll you can manage. Keep flipping and pouring more egg batter until thick and fluffy.
- Transfer to a cutting board. Cool for a few minutes then cut into chunks. Serve with rice and other banchan. Or, pack into lunch boxes with rice and a package of seasoned, roasted seaweed (Gim).