Gyeran Mari
A Korean rolled omelette of beaten egg, carrot and spring onion, cooked in thin layers and sliced into rounds.
Photograph credit: Gyeran-mari (image of gyeran-mari on Wikidata Q28823175) by Hyeon-Jeong Suk · CC BY 2.0 · Wikimedia Commons
Eggs, a carrot and a spring onion: three ingredients, and a rolled omelette that turns plain breakfast into a banchan fit for any table. Gyeran mari is the Korean name, and it means rolled egg.
The trick is thin layers. Pour in about a third of the egg, let it set until the surface is just wet, then roll it to one end of the pan. Add more egg, lift the roll so the new layer runs under it, and roll again. Use a non-stick pan. Anything else will tear the omelette when you roll.
Chop the carrot and spring onion very finely so they roll in without tearing the egg. Season the egg with salt, and strain it for a smoother finish.
Rest the finished roll for a minute before slicing. It holds together better, and the layers show. Slice it while warm for a neat cross section, or cool it and slice for a lunchbox. Both ways work, and it tastes good cold.
The Method for Gyeran Mari
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Beat the eggs with the salt and strain into a jug. Stir in the carrot and spring onions.
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Heat the oil in a non-stick pan over a low heat and wipe away the excess with kitchen paper.
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Pour in a third of the egg. When the top is just wet, roll it up to one end of the pan.
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Pour in half of what is left, lift the roll so the egg runs under it and roll again. Repeat with the rest.
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Rest the roll for 1 minute, then slice into rounds.
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Tips That Matter
- Keep the heat low so the egg does not brown.
- Roll while the top is still slightly wet.
- Chop the vegetables very finely.
- Wipe the oil with kitchen paper so the omelette does not fry.
If You're Missing Something
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Pairs Well With
Steamed rice · Kimchi · Miso soup · Seaweed
Leftovers and Storage
Keeps in the fridge for 2 days. Serve cold or at room temperature.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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