Soft, fluffy layers of tightly rolled egg. A blank canvas for so many flavor options! Gyeran Mari AKA Korean Rolled Omelette is a basic that’s sure to become a staple in your kitchen, too!
After a 6-month hiatus (thanks Covid-19), my kids are returning to their classrooms. Face masks and hand sanitizer, included!
Back to school, back to the school lunch grind.
Just in time, I have the perfect solution for all your lunchtime needs: Gyeran Mari. AKA Korean Rolled Omelette!
What is Gyeran Mari? Basically, it’s a rolled Korean Omelette that packs extremely well in lunch boxes. Fluffy + Soft. Versatile. Protein-packed. Yummy.
Gyeran Mari is a lunch time favorite — for kids AND adults!
Korean Rolled Omelette is my go-to when there’s nothing in the house to eat. Packed with rice and a package of Seaweed (Gim), it’s also the perfect school lunch.
My kids like it plain, but the possibilities are truly endless. Koreans like to add all kinds of things: Green onions. Carrots. Spam. Hot dogs. Nori or Seaweed. Cheese. So many possibilities! All delicious!
Think of it as a blank palate. Add anything you like! Have fun experimenting! Make it once and be forever hooked.
How to Cook Gyeran Mari AKA Korean Rolled Omelette:
Don’t be intimidated! After a few tries, you’ll get the hang of it — I promise!
- Cook on medium low heat. The heat needs to be high enough so that the thin layer of egg cooks quickly. But not so hot that it burns and browns too much. The goal is soft and fluffy layers, not crispy or overcooked egg.
- Use a non-stick skillet. A non-stick skillet is light and easy to maneuver. You will swirl the egg batter, tilt the pan, and rock it from side to side. All to achieve that tightly rolled shape.
- The size of the non-stick skillet matters. Gyeran mari should be thick and fluffy. 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 stiff or metal spatula will break and pierce the omelette sides. A bendy spatula lets you flip and roll with ease. Also, a bendy spatula is good for patting the sides at the end and shaping into the classic log shape.
- Pour from a measuring cup. An easy way to control the amount of egg batter that’s poured into the pan.
- Roll your 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!
- Add other ingredients for extra flavor. For hard and chunky food items (carrots, green onions, hot dogs, etc.), small dice or grate, then add to the measuring cup. Before pouring, make sure to stir first — the ingredients tend to settle on the bottom between pours. For cheese, grate and add a little to the top of each thinly cooked layer. For Nori/Seaweed, add giant sheets directly on top of the egg layer and roll with the egg.
- Check for doneness through visual cues. The egg layers should be mostly cooked before you flip, but not completely. There’s a balance here — cook too long and the final product is a little tough. Cook too little and you’ll have egg oozing out when you cut into strips.
- Cool omelette (slightly) before cutting. After the omelette is finished, transfer to a cutting board and let it cool slightly. Just a few minutes will give the entire omelette time to set and make for easier cutting.
Once you get the method right (it might take a few tries), Gyeran Mari is so fun and versatile. You can do this!
Pour. Roll. Pour. Roll. Done!
Gyeran Mari AKA Korean Rolled Omelette
- 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).