An easy and delicious Korean side dish: Korean Rolled Omelette. Also called Gyeran Mari, it’s a Korean omelet with soft, fluffy, melt-in-your-mouth layers of egg. A blank canvas for so many flavor options. Add ham, carrot, green onion, roasted nori, or cheese — whatever you like! Perfect for breakfast, for lunch boxes, a satisfying side dish, or easy main dish with rice.

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Korean Rolled Omelette (Gyeran Mari)

Korean Rolled Omelette, also called Gyeran Mari, is a popular Korean side dish made from eggs. The Korean version of an omelet that’s versatile, satisfying, and easy to make.

Similar to Western-style omelets, you can add anything you like. For a Korean-style omelette, it’s common to add lots of veggies like carrot, green onion, or bell pepper. But salty ham, roasted seaweed sheets, and cheese are also popular favorites.

To cook, you’ll need to use a rolling technique. Thin layers of egg are wrapped tightly around each other. A unique cooking process that creates soft, delicately folded layers of egg that melt in your mouth.

Traditionally, Gyeran Mari is served as a delicious side dish with rice and soup. Simple and satisfying, this classic Korean dish doesn’t need many ingredients. Serve it with a bowl of rice and kimchi for a simple yet filling meal.

More Korean egg side dishes: Korean Steamed Egg, Tornado Egg, Gyeran Bap, or Egg Drop Sandwich.

Korean-style rolled omelets also pack exceptionally well, making them a popular picnic item. They taste good at room temperature and make a quick lunch, bento box, or great side dish.

Ingredients:

• Eggs. As the main ingredient, use the best you can find. I recommend organic, free-run eggs for the color, flavor, and structure.
• Salt + Black Pepper. Season generously with salt and pepper.
• Cooking Oil. Add a little bit of oil to the pan. To make sure there’s not too much, gently wipe the excess oil with a paper towel. The bottom of the pan needs to be greased well.

Filling options:

• Green onions (scallions). Carrot. Hot dog, spam, or ham. Roasted Seaweed Sheets. Chili pepper. Mozzarella or cheddar cheese.

Instructions:

1. Make raw egg mix. Crack eggs into a large measuring cup (at least 2 cup). Using a fork or a wire whisk, whisk until smooth and runny. Add salt and pepper. Add green onion, grated carrot, and finely diced ham. Whisk again until well combined.
2. Cook. Heat a non-stick pan over medium heat. Add a little vegetable oil and swirl to coat the bottom of the pan. When the pan is hot, lower the heat to medium-low. Pour some of the raw egg mixture into the pan. Swirl the pan so the egg immediately spreads out into a thin layer (like a crepe). A thin layer of the egg mixture should cover the bottom of the pan. When the egg is 90% cooked, roll the edge of the egg into a tight bundle. Keep rolling until half of the egg is rolled. Use the spatula and move the rolled egg to the edge of the pan. Pour a little more of the egg mixture into the empty space of the pan. Keep rolling and add the remaining raw egg mix. The layers will build as you keep rolling.
3. Serve. Transfer the Korean egg roll to a cutting board. Wait a few minutes so the omelet slightly cools and the layers meld together. Cut into 2-inch pieces. Transfer to a plate and enjoy with rice, kimchi, and other side dishes. Enjoy! *If packing into lunches, cool completely before storing in an airtight container. Keep in the fridge until ready to eat.

Watch how to roll it:

PRO TIPS:

• Use a measuring cup. Adding the raw egg mixture to a measuring cup makes pouring easier.
• Roll layers as tightly as possible. This helps the egg to “melt” into soft, fluffy layers. The first roll is the hardest — make it as small as possible. It will get bigger, quickly!

• Stir the egg mixture in between pours. The ingredients tend to settle on the bottom between pours. Mix briefly before pouring into the skillet.

• Grate or finely mince food items. To create thin layers, mince ingredients as finely as you can. It will make rolling the omelet easier.

• Flip layers at the right time. The egg should be 90% cooked before you flip. Cooked egg is easier to roll. You also want to make sure the egg is fully cooked.

Helpful Kitchen Tools:

• Nonstick skillet. A non-stick pan is essential. You’ll need a non-stick surface so egg slides easily. Also, the size of the pan matters. A large pan results in long and skinny omelets. 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. For anything more than 8 eggs, use an 11-inch one.
• Bendy Spatula. A bendy spatula lets you flip and roll the eggs with ease. A metal spatula can tear the thin layers of eggs. I like the Oxo Silicone Spatula (affiliate).
• Measuring cup. An easy way to control the amount of egg batter that’s poured into the pan.

Serve with:

Korean rolled omelets are good as a side dish or main. Some suggestions:

• Breakfast. Serve with homemade miso soup for a comforting, easy morning meal.
• Easy meal. Serve as a main with sides of rice and kimchi.
• Dinner with friends. Make it a party with a variety of side dishes: Dubu Jorim (Korean Braised Tofu), Korean Beef Patties (Donguerang Ddeng), Oi Muchim (Korean Cucumber Salad), and Korean Potato Salad.

More egg recipes:

• Korean Steamed Egg (Gyeran Jjim)
• Gyeran Bap (Korean Egg Rice)
• Tornado Eggs with Ginger Fried Rice
• Soy Sauce Quail Eggs