Make a beloved Korean side dish: Korean Rolled Omelette, also called Gyeran Mari. Soft, fluffy, melt-in-your-mouth layers of egg. A blank canvas for so many flavor options. Make it plain or add vegetables, hot dogs, green onion, roasted nori, or cheese — whatever you like! Perfect for breakfast or brunch, tucked into lunch boxes, or as a side dish or main for dinner.
What is Korean Rolled Omelette or Gyeran Mari?
Korean Rolled Omelette — or Gyeran Mari — is a delicious, fluffy omelet that’s a popular Korean side dish. Thin, crepe-like layers of egg are rolled and tightly wrapped around each other. The method creates soft, melt-in-your-mouth, delicately folded layers of egg. Delicious!
At the Korean table, it’s commonly served alongside rice, soup, and various other sides or Korean banchan. But it can be enjoyed for any meal of the day.
To add more flavor and color, it’s common to add a variety of ingredients. Similar to Western-style omelets, you can add anything you like. However, the ingredients are whisked into the egg mixture. They need to be minced finely enough so the layers are not too bulky.
Typical additions: green onions, grated carrot, roasted seaweed, cheese, and even tiny chunks of spam or hot dog. However, Korean Rolled Omelettes also taste good plain, seasoned with only salt.
Korean-style rolled omelets pack extremely well, making them a popular favorite for lunch boxes or picnics. They taste good at room temperature and are a common lunch box item or dosirak. I often pack
Out of all the egg dishes to love, Korean Rolled Omelettes are especially tasty, easy, and fast!
A simple list of ingredients. I often make this easy Korean omelet 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!
Watch how to roll it:
- 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 the egg mixture in between pours. The ingredients tend to settle on the bottom between pours. Mix briefly with a fork 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. Otherwise, the egg will ooze out the sides.
Helpful Kitchen Tools:
- Non-stick skillet. Eggs notoriously stick to pans. I recommend a non-stick skillet to ensure that the thin, fragile layers do not tear. The eggs should slide and move around easily. Also, the size of the pan 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. 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.
Korean rolled omelets are good as a side dish or main. Some suggestions:
- Breakfast or brunch. Serve with homemade miso soup for a comforting, easy morning meal.
- Easy, quick meal. Serve as a main with sides of rice and kimchi.
- Cozy winter dinner. Enjoy this classic combination: rice and Doenjang Jjigae, soybean paste stew.
- 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.
Can Gyeran Mari be made in advance?
Yes, it can be made in advance. Tastes good at room temperature or warm. Make up to 1 day in advance. Refrigerate in a tightly sealed container. Before serving, heat briefly in the microwave to take off the chill.
More egg recipes:
- Korean Steamed Egg (Gyeran Jjim)
- Gyeran Bap (Korean Egg Rice)
- Tornado Eggs with Ginger Fried Rice
- Soy Sauce Quail Eggs
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).