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Gyeran Mari AKA Korean Rolled Omelette

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!
Prep Time5 mins
Cook Time10 mins
Course: Lunch
Cuisine: Korean
Keyword: Gyeran Mari, Rolled Omelette
Servings: 2
Author: The Subversive Table | Lis Lam


  • 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).