Colorful Savory Gyeran Mari (Rolled Omelette)
An egg side dish made by mixing minced vegetables into beaten eggs and rolling them into a thick omelette over low heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This gyeran mari is made by straining the beaten eggs through a sieve so they cook smoothly without clumping. Minced leftover vegetables like bell peppers and carrots add a pleasant texture and vibrant colors. It makes a tidy, delightful dish for lunchboxes or everyday side dishes.
- Servings
- about 2 servingsOriginal: 1 rolled omelette
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Egg3
- Salt1/2 tsp
- Milk (or water)1 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tsp
Other ingredients
- Bell peppera little of each
- Scallions (jjokpa)a little of each
- Oniona little of each
- Carrota little of each
- Feel free to add ham or imitation crab meat according to your preference.
Steps
Beat the eggs with a whisk.
Strain through a sieve.
This helps the egg mixture cook smoothly without clumping.
Mince the onion, carrot, scallions, and bell pepper. About 2 tbsp of each minced vegetable should be enough.
I like having onion in my rolled omelette.
Feel free to add ham or imitation crab meat according to your preference.
Add the minced vegetables to the eggs, and add a little cheongju (Korean rice wine) or mirin (cooking rice wine) to remove any eggy smell.
Add the salt and a little milk (or water).
Mix until the salt dissolves.
Lightly oil a heated pan, spread the egg mixture evenly, and cook over low heat.
Roll it up little by little while the egg is still slightly undercooked so that the layers stick together well.
For a thick rolled omelette, stand it on its sides like this to cook them as well.
Let it cool slightly, then slice neatly.
Ppunwife's tips
- Straining through a sieve helps the egg mixture cook smoothly without clumping.
- Rolling it up little by little while slightly undercooked helps the layers stick together well.
- For a thick rolled omelette, stand it on its sides to cook them through.
- Letting it cool slightly before slicing ensures neat, clean cuts.
FAQ
Why strain the egg mixture through a sieve?
It ensures the egg spreads evenly in the pan without clumping in one spot.
What can I add to get rid of any eggy smell?
Adding a little cheongju (Korean rice wine) or mirin reduces the distinct eggy smell.
How do I roll the omelette tightly and neatly?
Roll it up little by little before the egg fully sets, while it is still slightly undercooked, so the layers adhere well. If it is thick, stand it on its sides to help it hold its shape.
Can I add ingredients other than vegetables?
Finely diced ham or imitation crab meat pairs very well if you like.
