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Gyeran Mari (Korean Rolled Omelette)
The vegetables have to be chopped tiny - big chunks make the omelette tear when you roll it. Each new layer of egg bonds to the previous roll, creating those spiral layers when you slice it.
prep time:
15
minutes
mins
cook time:
20
minutes
mins
total time:
35
minutes
mins
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Ingredients
▢
8
large eggs
beaten
▢
2-3 green onions
finely chopped
▢
3/4
cup
ham
finely chopped
▢
1/3
cup
carrot
finely chopped
▢
1/4
tsp
kosher salt
▢
1/2
tsp
sesame oil
▢
1/2
tsp
canola oil
Instructions
Beat eggs in a large bowl with chopped ham, carrots, green onions, sesame oil and salt until well combined.
Heat non-stick pan over low-medium heat, lightly grease with canola oil.
Pour thin layer of egg mixture, swirl to distribute evenly.
Cook 2-3 minutes until edges set and center is slightly moist.
Loosen edges with spatula, fold about 1 inch towards middle and roll halfway.
Slide roll to middle, pour new thin layer of egg mixture to cover empty space.
Cook 2-3 minutes until set.
Continue rolling and adding layers until batter is used.
Turn final roll on its side to seal edge.
Slice into 3/4-inch pieces.
Notes
Chop vegetables very finely to prevent breaking while rolling. Serve warm or at room temperature.
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