Gyeran Mari: Korean Rolled Omelette
Gyeran mari is a Korean rolled omelette usually enjoyed as a banchan (side dish) during meals or in lunch boxes. It has become very popular as a street food snack as vendors impressively roll up giant-sized gyeran mari made with many eggs!
4 persons
Medium
15 minutes
Korea
Ingredients
Based on 4 persons
- 5 large eggs
- 1 carrot
- 1 spring onion
- Salt and pepper to taste
- Oil
Kitchen tools:
- Sushi mat
- Slice the carrot into thin strips, then cube it. Chop the spring onion finely. Crack the eggs in a bowl. Beat the eggs, then season it using salt and pepper. Add the carrot cubes and chopped spring onions. Mix all well.
- Heat some oil in a pan over medium heat. Pour in some of the eggs mixture using a ladle. Swirl the pan around so that its whole surface is covered with the mixture. Fry the omelette over low heat until the top starts to solidify a bit.
- Use a spatula to lift one side of the omelette and fold it 4 centimeters inward. Fold the omelette several times to get a rolled strip of about 4 centimeter in width.
- Slide the omelette to the side of the hot pan. Spread a dash of oil on the bottom of the pan again. Pour in a layer of egg and fry it until the top starts to solidify a bit. Use the spatula again to lift the rolled up omelette and fold it on top of the new one. Fold it several times. Repeat these steps for the remaining egg mixture.
- Take out the rolled gyeran mari of the pan. To keep its shape, wrap it in a sushi mat and let it cool. Cut the omelette into slices of the desired thickness.