Gyeran Mari (Korean Rolled Omelette)

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Rolled egg omelet with chopped veggies

Prep Time5

Cook Time5

Total Time10

Course: Main Course, Side Dish

Cuisine: Korean

Diet: Gluten Free

Servings: person

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.

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.