Gyeran Mari (Korean Rolled Omelette)

🧂 Ingredients

• 4 Eggs(large)
• 1/4 cup Carrots(very finely diced (about 2-3mm cubes))
• 2 Green onions(white and light green parts only, thinly sliced)
• 1/4 tsp Salt(or to taste)
• pinch Black pepper(optional)
• 1-2 tbsp Vegetable oil(for greasing the pan)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Ensure the carrots are very finely diced to ensure they cook through quickly and don't create thick layers. Thinly slice the green onions. Set aside.

   ⏱️ 5 minutes
2. 2

   Whisk the eggs: In a medium bowl, crack the eggs. Add the salt and optional black pepper. Whisk vigorously until the yolks and whites are completely combined and slightly frothy. Stir in the finely diced carrots and sliced green onions. Mix well to distribute the vegetables evenly.

   ⏱️ 5 minutes
3. 3

   Heat the pan: Place a non-stick skillet (preferably square or rectangular, about 8-inch) over medium-low heat. Add about 1 teaspoon of vegetable oil and swirl to coat the bottom evenly. Wipe out any excess oil with a paper towel, leaving just a thin sheen.

   ⏱️ 1 minute
4. 4

   Cook the first layer: Once the pan is heated and lightly oiled, pour about 1/4 of the egg mixture into the skillet, tilting the pan to create a thin, even layer. Cook for 1-2 minutes, or until the bottom is set and the top is still slightly wet and glossy. Do not let it brown.

   ⏱️ 2 minutes
5. 5

   Roll the first layer: Using a spatula or chopsticks, carefully start rolling the cooked egg from one end of the pan towards the other. Once rolled, push the omelette to the edge of the pan closest to you.

   ⏱️ 1 minute
6. 6

   Add subsequent layers: Lightly re-oil the empty space in the pan if needed. Pour another 1/4 of the egg mixture into the pan, allowing it to flow underneath and around the rolled omelette. Cook until this new layer is mostly set but still slightly wet on top.

   ⏱️ 2 minutes
7. 7

   Continue rolling: Carefully lift the previously rolled omelette and roll it over the new layer, incorporating it into the existing roll. Push the combined roll back to the edge of the pan.

   ⏱️ 1 minute
8. 8

   Repeat and finish: Repeat steps 6 and 7 two more times, adding the remaining egg mixture in thin layers and rolling the omelette each time. Ensure each layer is cooked until just set before adding the next. The final roll should be a compact cylinder.

   ⏱️ 6 minutes
9. 9

   Shape and rest: Once the final roll is complete, gently press the omelette with your spatula to ensure it's compact and evenly shaped. Cook for another minute on each side to ensure it's fully cooked through. Remove the Gyeran Mari from the pan and place it on a clean cutting board or a bamboo sushi mat. Roll it tightly in the mat (or just let it rest) for a minute to help it hold its shape.

   ⏱️ 2 minutes
10. 10

    Slice and serve: Once slightly cooled and shaped, slice the rolled omelette into 1/2-inch to 3/4-inch thick rounds using a sharp knife. Serve immediately as part of a meal or as a snack.

    ⏱️ 1 minute

💡 Pro Tips

• ✓Use a non-stick skillet, preferably square or rectangular, for easier rolling and a neater shape.
• ✓Maintain medium-low heat throughout the cooking process to prevent the egg from browning too quickly and to allow for even cooking.
• ✓The key is to roll the omelette while the top layer is still slightly wet. This helps the layers adhere together.
• ✓Dice vegetables very finely to ensure they cook through and don't create thick, uneven layers.
• ✓Don't overcrowd the pan with egg mixture; aim for thin layers.

🔄 Variations

• Add finely shredded cheese (like mozzarella or cheddar) between layers for a cheesy Gyeran Mari.
• Incorporate finely diced cooked ham or imitation crab meat along with the vegetables.
• Add a pinch of finely chopped kimchi for a spicy kick.

🥗 Nutrition

Per serving