Cheese Gyeran Mari (Rolled Omelet with Cheese)
A savory egg side dish rolled thick with plenty of minced vegetables and pizza cheese.
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 side dish is packed with minced vegetables and rolled with cheese right in the center for a rich, savory flavor and a nice tender-crisp texture. Straining the beaten eggs through a sieve keeps them from clumping so they roll cleanly, and cooking over low heat while adding the egg mixture in stages creates a thick, neat roll. It works wonderfully as a side dish for rice, a snack with drinks, or a treat for kids.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Egg5
- Scallions (jjokpa) (or large green onion (daepa))a little of each
- Oniona little of each
- Carrota little of each
- Salt0.5 tsp
- Milk (or water)2 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Pizza cheese (shredded mozzarella)as needed
- You can use large green onion (daepa) instead of scallions, or add ham, imitation crab meat, bell pepper, mushrooms, perilla leaves, kimchi, and more.
- Instead of pizza cheese, you can lay out two slices of cheddar cheese and roll it up.
Steps
1. Adding finely chopped vegetables to a rolled omelet makes it look pretty and taste great.
Finely chop the scallions (or large green onion), carrot, and onion. I added 3 tbsp of each finely chopped vegetable.
Other ingredients like ham, imitation crab meat, bell pepper, mushrooms, perilla leaves, and kimchi work well too.
2. Add the salt, milk (or water), and cheongju (Korean rice wine, or mirin) to the eggs and whisk well.
3. Straining the egg mixture through a sieve keeps it from clumping and helps it cook up neat and smooth.
4. Add all the finely chopped vegetables and mix together.
5. Grease a heated pan lightly with cooking oil over low heat and pour in some of the egg mixture.
Before the egg is fully cooked, start rolling it little by little. Roll it two or three times first, then spread the cheese out widely before continuing to roll so the cheese ends up right in the center.
Once it is about half rolled, pull it toward the front of the pan, pour more egg mixture so it connects with the previous layer, and keep rolling as it cooks.
Instead of pizza cheese, you can lay out two slices of cheddar cheese and roll it up.
6. Because it is thick, cook the top, bottom, and sides as well.
Slice it thickly to finish. I drizzled sauce over the top before eating.
The sauce is made by mixing 2 tbsp tonkatsu sauce, 1 tbsp ketchup, and 2 tbsp milk (or water), adding a little potato starch slurry, and bringing it to a brief simmer.
It is also delicious drizzled with plain ketchup or mustard sauce.
Ppunwife's tips
- Straining the egg mixture through a sieve keeps it from clumping and helps it cook up neat and smooth.
- Before the egg is fully cooked, roll it two or three times first, then spread the cheese out widely before continuing to roll so the cheese ends up right in the center.
FAQ
How do I add the cheese so it stays right in the center of the omelet?
Before the egg is completely cooked, roll it two or three times first, then spread the cheese over it before rolling further so the cheese stays neatly centered.
Can I use a different type of cheese instead of pizza cheese?
Yes, instead of pizza cheese, you can lay out two slices of cheddar cheese and roll it up.
Can I substitute other vegetables in the egg mixture?
In addition to the basic vegetables, finely chopped ham, imitation crab meat, bell pepper, mushrooms, perilla leaves, or kimchi all work well.
Why should I strain the egg mixture through a sieve?
Straining it once through a sieve prevents lumps and helps the omelet cook smoothly and cleanly.
