Gyeran Mari Recipe

Gyeran Mari is Korea's rolled omelette, a soft, lightly seasoned roll of egg wrapped around carrots, spring onions, and ham. It appears in lunchboxes, on banchan tables, and as a gentle, kid-friendly side. Sliced into neat spirals, it looks as pretty as it tastes.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

290

Ingredients

• 5 large eggs
• 1/2 carrot, finely diced
• 2 spring onions, finely chopped
• 2 slices ham, finely diced
• 1/4 teaspoon salt
• 1 pinch white pepper
• 1 teaspoon milk
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil (optional)

Instructions

1. Beat the eggs with the salt, white pepper, and milk until the yolks and whites are fully combined.
2. Stir in the diced carrot, spring onions, and ham so the filling is evenly distributed.
3. Heat a non-stick pan over low heat with a little oil, swirling to coat the base evenly.
4. Pour in a thin layer of the egg mixture and let it set until just firm on top but still slightly soft.
5. Using a spatula, gently roll the egg from one side of the pan to the other, then push the roll to the far side.
6. Add a little more oil and pour in another thin layer of egg, lifting the roll so the new egg flows underneath it.
7. Repeat until all the egg is used, rolling the whole log together into one neat cylinder.
8. Rest the roll for 2 minutes, then slice into 2 cm pieces and serve warm or at room temperature.

Pro tips

• Low heat is essential — browned egg turns tough and the roll cracks instead of bending.
• Dice the fillings very finely so the layers stay thin and roll smoothly.
• A rectangular egg pan is ideal, but a round non-stick pan works fine with a little practice.
• Gyeran Mari keeps well in the fridge and tastes wonderful cold in a lunchbox.

Frequently asked questions