Gyeran mari is a Korean egg side dish that is rolled into an omelette with vegetables and sometimes meat, seaweed, or cheese. It’s one of my favorite banchan to make because it’s easy and looks so pretty! It’s a lot easier to make than you think.
Gyeran-mari is especially popular with children, I remember I used to love when my mom made this for us. It’s also a good way to sneak in some vegetables if your kids are finicky eaters. Try it with ketchup! I love ketchup + eggs.
Give yourself a couple of tries on this recipe before you give up on trying to make them look perfect! It takes some practice. But if you have a good non-stick pan, I’m confident you can get great results on your first try.
Ingredients
- Eggs- you need at least 3 eggs to make gyeran mari, but it depends on the size of your pan and how much you want.
- Carrots- finely chopped or grated
- Green onion- chopped
- Seasoning- just salt and pepper to taste. You can also add some sugar to make it a little sweet (I do this sometimes).
This recipe is very traditional and simple. The fillings are just green onion and carrots, but you can add whatever you want! Some other popular choices are ham, seaweed, and cheese. Just be careful not to add too much filling, or it will be tough to roll.
Helpful Tips:
If you have a good non stick pan, you only need a little bit of oil.
Cook the egg mixture over gentle heat. You don’t want the eggs to cook too fast- the bottom should set but you still want the top to be a little wet when you start rolling.
Use a smaller pan if you want your rolls to be thick.
Use your hands to help you roll! It’s just easier, and ensures that you don’t break your eggs trying to roll it with just chopsticks or a spatula. I lift the right side with a spatula and the left side with my hand, then start rolling.
Pro tip:
When you start pouring in more egg mixture, tilt the pan to left and right side to fill in the pockets at the ends.
The ends taper off since we are working with a round pan. If you don’t fill those in, you will end up with longer pieces of tapered ends.
More banchan recipes
A Korean dining table always has a plethora of side dishes to choose from. When I make a Korean spread, I usually have at least 5 side dishes! Here are some of my favorites:
Gyeran Mari (Korean Rolled Omelette)
Equipment
- 10 inch non stick pan
Ingredients
- 5 medium eggs
- 1 green onion chopped
- 2 tbsp carrot chopped or grated
- 1/4 tsp salt
- 1/8 tsp black or white pepper
- 1 tsp neutral oil
Instructions
- Mix eggs well with salt and pepper
- Add the carrots & green onions and mix again
- Heat a 10 inch non-stick pan with oil on low heat. Add 1/3 of the egg mixture and spread around the pan evenly. Lift the edges all the way around with a rice paddle or spatula and begin to roll when the top is almost but not fully set.
- When you get to the last roll, gently pull the omelette to the other side of the pan and add another 1/3 of the egg mixture.
- For aesthetic purposes only: tilt the pan on both ends of the omelette so that the egg fills in the empty pockets. Because we are using a round pan, the ends taper off making it uneven. If you have a square pan, you do not need to do this step.
- Roll and gently pull back the omelette again, then add the remaining 1/3 of egg mixture and repeat.
- Try not to let your omelette end on one of the short sides (like I did here). But if you do, just use a spatula and your hand to hold it on the pan to seal your omelette properly.
- Rest on a cool surface for a couple minutes, then cut into 6 to 8 pieces. If you tilted your pan when adding egg mixture, you should only have to cut off a tiny bit of the tapered ends to make everything else even. I usually eat those right away for tasting.
- Serve hot or cold as a side or main dish.
Notes
- This is NOT tamagoyaki. The Japanese version is much sweeter and more refined. You can add sugar to this if you like a sweeter egg.
- You can store this in the fridge for up to 3 days.
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Do you have a recipe for that seaweed/birthday soup?