Gyeran Mari is Korea’s answer to the plain omelette. Same eggs, way more fun.
Whisk in finely chopped carrots and scallions. Pour into a rectangular pan. Roll. Roll again. Slice into cute little spirals. It takes 10 minutes, uses one pan, and makes any meal look like you tried really hard (you didn’t).
Serves 2 as a side dish.
Step-by-Step Instructions
Whisk the Eggs
In a bowl, whisk eggs, milk, and salt until smooth. Add carrot, scallion, and pepper. Whisk again.
Heat the Pan
Oil a rectangular or small round nonstick skillet over medium-low heat. Wipe off excess with a paper towel—too much oil prevents rolling.
First Layer
Pour about ⅓ of the egg mixture into the pan, swirling to cover the bottom. Cook until just set but still shiny on top, about 1–2 minutes.
Roll It
Using a spatula, roll the egg from one side to the other like a jelly roll. Push the roll to the edge of the pan.
Repeat
Pour another ⅓ of egg mixture, lifting the roll slightly to let raw egg flow underneath. When set, roll again. Repeat with remaining egg.
Slice and Serve
Transfer the log to a cutting board. Let cool 1 minute. Slice into ½-inch pieces. Serve warm or at room temperature.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2 servings (side dish)
Difficulty: Easy (first roll might be ugly—second will be pretty)
Storage Notes
Perfect for Lunchboxes
Gyeran Mari is delicious cold or at room temperature. Store in an airtight container in the fridge for up to 3 days. No reheating needed—just pack and go.
Freezer-Friendly
Freeze sliced egg roll for up to 1 month. Thaw in the fridge overnight. Eat cold or gently microwave for 15 seconds.
