Gyeran Mari (Korean Rolled Egg Omelet)

Gyeran mari or Korean rolled egg omelet cut into pieces.

5 from 158 votes

Gyeran Mari (Korean Rolled Egg Omelet)

Gyeran mari or Korean rolled egg omelet is an easy and popular Korean egg side dish (banchan) that's served in restaurants and at home. It's ready in just 10 minutes and requires just 4 ingredients - eggs, ham, carrots, and green onions!

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Korean

Servings:

Calories: 143kcal

Equipment

Korean Omelet Pan

Ingredients

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

Instructions

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!

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.

Tips:

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.

Nutrition