This egg side dish is one of my husband’s favorite banchan. It’s a lot easier to make than it seems! The secret to getting a perfectly rolled omelet is a good non stick pan. I recommend the T-fal brand- you can get it on amazon.
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.
This recipe is a 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.
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 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. These pockets are empty because we are working with a round pan.
Watch how to make it
Gyeran mari- 계란말이 (Rolled Egg Omelet)
Rolled egg omelet with chopped veggies
- T-fal 10 inch non stick pan
- 5 medium eggs
- 2 green onion chopped
- 1/4 cup carrot chopped or shredded
- 1/2 tsp salt
- pinch black pepper
- 1/2 tsp neutral oil
- 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 evenly
- Left the edges all the way around and begin to roll the egg when it is almost cooked through. It should be rolled into a rectangular shape, 2 to 3 inches in width. Use a spatula (or chopsticks) and your hands.
- When you get to the last roll, gently pull the omelet to the other side of the pan and add another 1/3 of the egg mixture.
- Spread & repeat
- When you pour in the remaining egg mixture, tilt the pan on both ends of the omelet so that the egg fills in the empty pockets. Because we are using a round pan, the ends tend to taper off. We want a nice full omelet throughout.
- Roll again and cook a while longer on each side to seal and get a light golden color
- Remove from heat and let it cool. The ends will still be a little empty so I usually cut those off and eat them right away to taste it. Then cut the omelet in halves until you end up with 8 pieces.
- 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.