Gyeran mari 계란말이 or Korean rolled egg omelet is an easy and popular Korean egg side dish (banchan) that's served in Korean restaurants and at home. It's ready in just 10 minutes and requires just 4 ingredients - eggs, ham, carrots, and green onions!
Gyeran mari or Korean rolled omelet is a simple, easy Korean side dish (banchan) made with eggs, ham, carrots, and green onions. It's a fantastic quick weeknight side dish and goes great with a bowl of rice. Best of all, it's ready in just 10 minutes and requires only 4 ingredients.
What is Gyeran Mari (Korean Rolled Omelet)?
Korean rolled omelet, Korean rolled egg, or gyeran mari (계란말이) is a delicious Korean egg side dish that's made with beaten eggs mixed with finely chopped vegetables and protein. It's called a rolled omelet because of how each layer of egg is cooked and rolled into an omelet.
My favorite part of this Korean rolled egg is its thick, soft, and fluffy texture and how it's dispersed with confetti-like pieces of colorful vegetables and protein. Its flavor and versatility of ingredients make it popular with children thus being common in Korean lunchboxes (dosirak) and widely sold by vendors as street food.
How to Make Korean Rolled Omelet (Gyeran Mari)
- Crack the eggs into a container with an easy-to-pour spout. Add the finely diced ham, carrots, and green onions then beat them together until the egg yolks and egg whites are completely mixed together.
- Heat a non-stick pan over medium heat and apply a thin coating of oil. To do this, soak a small piece of paper towel in the oil and use it lightly to oil the pan. Once the pan is hot, pour a layer of the omelet mixture into the pan and scramble it for the first few seconds. Once it sets and the egg is 70% cooked, roll it up into an omelet, set it to one side, and re-oil the pan.
- For the second layer, pour the omelet mixture into the pan and quickly lift up the omelet so the mixture can flow underneath it. This is what binds the omelet together so it rolls up nicely. Repeat the steps above until all the egg mixture is gone.
- Let the rolled egg omelet rest for a couple minutes to help it set. Slice it into 1 inch thick pieces and serve. Enjoy!
Variations & Substitutions
I hope you enjoy this Korean rolled egg omelet! Leave a rating and comment, and let me know how you like it! Happy cooking!
More egg recipes
Gyeran Mari (Korean Rolled Egg Omelet)
- 5 eggs
- 2 ½ tablespoons finely chopped carrot - or ⅓ medium carrot
- 2 ½ tablespoons finely chopped ham - or 1½ oz
- 2 ½ tablespoons finely chopped green onion - or 1 - 2 stalks
- 1 ⅔ tablespoons water
- 1 tablespoon oil
- ½ teaspoon sea salt
Make the omelet mixture
- Add the eggs, carrots, ham, green onion, water, and sea salt into a cup with an easy-to-pour spout. Beat the eggs with a whisk until the egg whites and yolks are well combined.5 eggs, 2 ½ tablespoons finely chopped carrot, 2 ½ tablespoons finely chopped ham, 2 ½ tablespoons finely chopped green onion, 1 ⅔ tablespoons water, ½ teaspoon sea salt
Roll first omelet layer
- Heat a Korean omelet pan or regular pan over medium heat and lightly oil the bottom. See Note 1. Pour a thin layer of the egg mixture to cover the surface of the pan. Slightly scramble the eggs for the first few seconds but allow them to set into an even layer after it starts to cook. When it's 70% cooked but the surface is still wet, roll the egg into an omelet and move to one side of the pan.1 tablespoon oil
Roll more layers
- Re-oil the pan and re-stir the omelet mixture. Pour another thin layer of the egg mixture into the pan and lift the omelet to allow the egg mixture to flow under it. Slightly scramble the eggs for a few seconds and allow them to set in an even layer. When the eggs are 70% cooked but the surface is still wet, roll another layer of the omelet and set it to one side of the pan. Repeat this set until the egg mixture is gone.
Cool & Serve
- Remove from the pan and allow it to rest for several minutes for easy slicing. Cut into 1-inch slices and serve. Enjoy!
✎ Recipe Notes
- To lightly oil the pan, fold a small piece of paper towel and soak it in oil. Use the paper towel to oil the pan in between layers.
- I recommend using a Korean omelet pan because its size and shape are what help give you thick, fluffy omelets.
- Mix the omelet mixture before pouring it into the pan as the carrots and ham can settle.
- Evenly disperse the ham, carrots, and green onions for even distribution.
- Use chopsticks to pop large air bubbles to ensure even cooking.
- Roll the egg layers as tightly as you can. This prevents gaps and air pockets from forming.
*Nutritional information is an estimate, calculated using online tools.
The difference is that Korean rolled omelets usually include ham and vegetables such as carrots and green onions, whereas Japanese rolled omelets include dashi, soy sauce, or sugar.
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