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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!
I loved when my mom made gyeran mari for us as kids, especially when she put it in a Korean lunchbox (dosirak)! It was one of my favorite Korean foods, especially with ketchup. Now as an adult, I also add in some Tabasco. Yum!
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.
Why You’ll Love This Recipe
- Gyeran-mari is very popular with children! This is also a great way to sneak in some vegetables.
- Keto & Paleo friendly. Eggs make great low-carb meals if that’s your diet goal.
- Super customizable. You can add meats, seaweed, cheese- basically anything you can think of that pairs well with eggs!
Gyeran Mari 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.
- Green onion & carrot- chopped and/or grated
- 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.
How to Make Gyeran Mari
- Whisk together eggs, salt, and pepper.
- Whisk in chopped green onions & carrots.
- Add ⅓ of the egg mixture to an oiled pan and spread evenly. Lift the edges 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.
- Add another ⅓ of the egg mixture. Add more oil before if needed.
- Tilt the pan on both ends of the omelette so that the egg fills in the empty pockets of the tapered ends. Continue rolling.
- Add the last ⅓ of the egg mixture and continue rolling.
- Seal the omelette with the last roll.
- Cut into 6-8 pieces and enjoy 🙂
Recipe 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 rice paddle and the left side with my hand, then start rolling.
Pro Tip:
- When working with a round pan (which most of us are), tilt the pan to left and right side when you add the second and third round of egg mixture. Hold the tilt for a few seconds to let the eggs set in those empty pockets on the ends.
Serving Suggestions
As a Side Dish (Banchan) – Serve it alongside a traditional Korean meal with kimchi and other healthy banchan like kongnamul muchim (seasoned bean sprouts) and my favorite- sigeumchi namul (seasoned spinach).
As a Snack With Gochujang or Ketchup – Some people like to dip gyeran mari in a little bit of gochujang (Korean chili paste) or ssamjang (seasoned soybean paste). My personal favorite is ketchup. Ketchup and go eggs together!
In a Dosirak – Gyeran mari is a staple in dosirak (Korean lunchbox).
With Soup & Rice – It pairs well with a fresh bowl of perfectly steamed white rice and kimchi jjigae (kimchi stew) for a comforting meal.
For Breakfast – It makes a quick and easy breakfast option that you can even take on the go if you skip the slicing!
Storing and Reheating
Store leftover gyeran mari in an airtight container and refrigerate for up to 3 days.
I don’t recommend freezing, because eggs tend to become rubbery and watery when frozen and reheated. However, if necessary, wrap each piece tightly in plastic wrap and store in a freezer-safe bag for up to 1 month.
Reheating Instructions:
- Stovetop (Best Method) – Heat a nonstick pan over low heat and add a tiny bit of oil or butter. Place the gyeran mari slices in the pan and heat for about 30 seconds to 1 minute per side until warmed through.
- Microwave (Quickest Method) – Place a damp paper towel over the gyeran mari slices on a microwave-safe plate. Heat in 10-15 second increments until warm to prevent drying out.
- Steam (For Soft Texture) – Place the gyeran mari in a heatproof dish and steam for 1-2 minutes over boiling water for a soft, freshly made texture.
More Korean Egg Recipes
If you like this gyeran mari recipe, you might also like some of my other Korean egg side dishes! One of my FAVORITE banchan ever is hobak jeon (pan-fried zucchini fritters). It’s made with Korean zucchini (called “ae hobak”), which is naturally much sweeter than regular zucchinis.
Another crowd favorite is Korean soy marinated eggs (mayak eggs). These eggs get their nickname “drug eggs” for being so addictive. They are perfect for breakfast over some rice with seaweed!
If you tried this Gyeran Mari recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
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
- Whisk eggs well with salt and pepper.
- Add the carrots & green onions and whisk 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.
- 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.
- 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. 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 or cool completely before storing.
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.
- If you have a good non stick pan, you only need a little bit of oil.
- 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 rice paddle and the left side with my hand, then start rolling.
- 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.
- When working with a round pan (which most of us are), tilt the pan to left and right side when you add the second and third round of egg mixture. Hold the tilt for a few seconds to let the eggs set in those empty pockets on the ends.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First Korean dish I have tried and it is amazing! Absolutely loved this recipe!
Wow Lovely looking omelette. Love this recipe too. Keep up the great job
Hands down the best omelette I’ve ever made. I usually always have these ingredients on hand. I love the soft, fluffy texture. It’s so easy to make. It’s been a hit for my toddler too! Thank you for making some of lunch or breakfasts easy in the mornings.
I love love love this recipe! So delicious and easy to make!!
This was not just so easy to make but really good . My go to food now . I love to eat this with my leftover rice and kimchi
My favorite recipe! I grew up eating 계란말이, and love that both of my kids love it!
Love this recipe! So easy to make and filling with the addition of veggies. This is my go-to meal when I’m too lazy to think of anything else! yum 🙂
Love this recipe, easy and delicious and now I don’t have to ask my mom to make it for me haha
Love this recipe and how it includes veggies in it! The flipping took a little practice to look as nice as this one 😂 but turned outt!
Do you have a recipe for that seaweed/birthday soup?