Description
Gyeran Mari is a Korean rolled omelet made with beaten eggs and finely chopped vegetables, often served as a side dish (banchan) or in lunchboxes.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon milk (optional, for fluffiness)
- 2 tablespoons finely chopped carrot
- 2 tablespoons finely chopped green onion
- 1 tablespoon finely chopped red bell pepper (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil (for cooking)
Instructions
- Crack the eggs into a bowl, add salt, pepper, and milk (if using), and beat well until combined.
- Add the chopped vegetables to the egg mixture and stir to combine evenly.
- Heat a non-stick pan over medium-low heat and lightly grease with oil.
- Pour a thin layer of the egg mixture into the pan, tilting to spread evenly.
- When the bottom is set but the top is still slightly runny, start rolling the egg from one end to the other using a spatula or chopsticks.
- Push the rolled egg to one side of the pan, grease the pan again, and pour more egg mixture to cover the rest of the pan.
- Lift the rolled egg so the new mixture flows underneath. When set, continue rolling.
- Repeat until all egg mixture is used and you have a rolled omelet.
- Remove from heat and let it cool slightly before slicing into bite-sized pieces.
Notes
- Use a rectangular tamagoyaki pan for easier rolling, but a round pan also works.
- Chop vegetables finely so they cook quickly and the roll stays smooth.
- Adjust vegetables and seasonings to taste.
Nutrition
- Serving Size: 1/2 roll
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 185mg
