Korean Rolled Omelette (Gyeran Mari)
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!
Servings: 2
Calories: 240kcal
Equipment
- Non-stick Skillet
- Bendy spatula
- Measuring cup (optional, but nice to have)
Ingredients
- 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
Instructions
- 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).
Video
Nutrition
Calories: 240kcal | Carbohydrates: 11g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 420mg | Sodium: 920mg | Potassium: 393mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6091IU | Vitamin C: 37mg | Calcium: 94mg | Iron: 3mg