Thick and Savory Gyeran Mari (Rolled Omelet) with Spam
A savory side dish of thick rolled omelet pan-fried with finely minced Spam and leftover vegetables.
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 rolled omelet is packed with savory, slightly salty Spam and finely minced vegetables for great texture. Straining the beaten egg mixture through a sieve and rolling it slowly over low heat creates a smooth surface and a firm shape. It makes a wonderful side dish for everyday meals, lunch boxes, or as a snack with drinks.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Egg6
- Spam (or ham)3 tbsp (minced)
- Onion2 tbsp (minced)
- Carrot2 tbsp (minced)
- Scallions (jjokpa) (or large green onion (daepa))2 tbsp (minced)
- Salt1/4 tsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- You can also use mushrooms or other vegetables.
- Because Spam is included, you should use less salt than usual to season the eggs.
Steps
Prepare the ingredients
Prepare 6 eggs.
Finely mince Spam or ham to get 3 tbsp, and mince onion, carrot, and scallions (or large green onion) to get 2 tbsp of each by preparing small amounts.
You can also use mushrooms or other vegetables.
Chop the ingredients
Chop the vegetables and ham as finely as possible.
If chopped too large, the omelet may tear while rolling, and the surface will not be smooth.
Make the egg mixture
Crack the eggs into a bowl, add 1/4 tsp salt, 1 tbsp mirin (cooking rice wine), and a little ground black pepper, then mix thoroughly.
Strain the egg mixture through a sieve so it cooks evenly in the pan without lumping.
Add all the chopped vegetables and mix well.
Roll the omelet
Preheat the pan, then reduce the heat to low. Rolling over gentle heat ensures the eggs and vegetables cook through thoroughly and gives the omelet a smooth surface.
Coat the pan evenly with cooking oil, pour in some of the egg mixture, and tilt the pan so it spreads evenly.
Starting from the edge, roll it little by little while pressing gently down. Roll it before the egg fully sets so the layers stick together properly, so move your hands briskly.
Once rolled to the end, push it to one side, pour in more egg mixture, and tilt the pan to spread it. Lift the rolled egg slightly so the new egg mixture flows underneath it, ensuring a continuous roll without tearing. Repeat the same process, lightly oiling the pan between additions before pouring more egg mixture.
Press down gently on the front, back, and sides of the rolled omelet as it cooks to help it firm up.
Once it has cooled, slice it into pleasant thicknesses to finish.
Ppunwife's tips
- If chopped too large, the omelet may tear while rolling, and the surface will not be smooth.
- Strain the egg mixture through a sieve so it cooks evenly in the pan without lumping.
- Rolling over gentle heat ensures the eggs and vegetables cook through thoroughly and gives the omelet a smooth surface.
- Roll it before the egg fully sets so the layers stick together properly, so move your hands briskly.
- Lift the rolled egg slightly so the new egg mixture flows underneath it, ensuring a continuous roll without tearing.
- Once it has cooled, slice it into pleasant thicknesses to finish.
FAQ
How do I adjust the seasoning when adding Spam?
Spam is naturally salty, so reduce the amount of salt you normally use to keep the omelet from becoming overly salty.
Why do the fillings need to be minced very finely?
If the ingredients are too large, the omelet tears easily as you roll it and the surface will not cook smoothly.
What is the trick to rolling the egg seamlessly without breaking?
Lift the edge of the rolled egg so the newly poured egg mixture flows underneath, connecting the layers seamlessly as you continue rolling.
Can I use large green onion or other vegetables instead of scallions?
You can substitute large green onion, or finely mince other leftover vegetables from your refrigerator, such as mushrooms.
