Gyeran-mari
A Korean rolled omelette dotted with finely chopped vegetables.
Korea · Firm, Tender · A little practice · Researched
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 2
Small nonstick frying pan · Silicone spatula · Mixing bowl
Ingredients
- 3 large eggs
- 1 tbsp finely diced carrot
- 1 spring onion, finely chopped
- ¼ tsp salt
- 2 tsp neutral oil
Method
Mix finely cut filling
Beat eggs with salt. Add carrot and spring onion; keep pieces no larger than 3 mm.
Look for: The vegetables distribute evenly through the egg.
Start a thin layer
Oil the pan lightly over low-to-moderate heat. Pour in one-third of the egg and tilt to spread.
Look for: The layer sets underneath but stays moist on top.
Roll and add
Roll the sheet toward one edge. Oil the empty area, add another third, and lift the roll slightly so egg flows beneath. Roll back over the new layer and repeat with the last third.
Look for: Each fresh layer joins the roll without dry gaps.
Set and slice
Warm each face briefly until no loose egg remains. Rest on a board for 2 minutes and cut into thick slices.
Look for: The slices show layers with colourful small pieces.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
Large vegetables tear the sheet. Dice finely and use thin egg layers. Lower the heat if the underside browns before you can roll.
About this version
About this version
A simple vegetable-filled Korean roll. It is savoury and usually less sweet than Japanese tamagoyaki.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.