Moist Gyeran Mari (Rolled Omelette) with Minced Vegetables
A moist, tender egg side dish seasoned with tuna extract sauce for umami and packed with finely minced 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 omelette uses tuna extract sauce and mirin to eliminate any eggy odor while adding deep umami and tenderness. Finely mincing the vegetables and straining the egg mixture through a sieve prevents tearing and keeps the shape neat. It is wonderful as a side dish for children or packed into a lunch box.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Egg6
- Large green onion (daepa) or scallions (jjokpa)5 tbsp (minced)
- Carrot3 tbsp (minced)
Seasoning
- Tuna extract sauce (chamchi-aek) (or salt 1/2 tsp)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
Steps
Prepare the ingredients
Prepare 6 eggs, along with a little large green onion and carrot.
Chop the ingredients
Chop the large green onion and carrot as finely as possible so the omelette will not tear when rolling.
Make the egg mixture
Add 1 tbsp tuna extract sauce, 2 tbsp mirin, and a pinch of ground black pepper to the eggs, then beat well.
Straining the egg mixture through a sieve prevents it from pooling unevenly and helps it cook smoothly.
Add the chopped green onion and carrot, then mix together.
Cook the omelette
Grease a pan with a little oil, adjust the heat to low, pour in two to three ladles of egg mixture, and tilt the pan to spread it evenly.
Roll it up before the egg is completely cooked so the layers stick together without separating.
Pour more egg mixture directly against the edge of the rolled egg, spread it evenly, and roll it up the same way.
Once the egg is completely rolled, stand it on its sides so they cook evenly too.
I tilted the knife at an angle to slice it.
Finish
It cooked through nicely and turned golden all the way to the center.
Slicing it on a diagonal rather than straight across exposes a wider cross section, making it look even more appetizing.
Eaten warm, it is remarkably moist and soft, bursting with savory flavor.
Rolled omelettes take a little effort to make, but they are always a delicious side dish for rice.
Ppunwife's tips
- Chop the large green onion and carrot as finely as possible so the omelette will not tear when rolling.
- Straining the egg mixture through a sieve prevents it from pooling unevenly and helps it cook smoothly.
- Roll it up before the egg is completely cooked so the layers stick together without separating.
FAQ
How do I prevent the rolled omelette from tearing while cooking?
Chopping additional ingredients like large green onion and carrot as finely as possible reduces tearing while rolling.
Is there a way to keep the egg mixture from pooling to one side so it cooks evenly?
After seasoning, strain the egg mixture through a sieve once before mixing in the vegetables to help it spread and cook evenly.
How can I get the omelette layers to stick firmly together when rolling?
Roll the egg before it is completely cooked so the layers adhere tightly without separating.
What can I use as a substitute if I do not have tuna extract sauce?
You can season it with 1/2 tsp salt instead of 1 tbsp tuna extract sauce.
