Korean Rolled Omelette

A 10 minute rolled omelette recipe that's made with three simple ingredients: eggs, carrots, and scallions. This protein-heavy vegetarian dish is great for a light meal and the perfect size for the young ones.

A Korean rolled omelette (gyeran mari) have become a weekend staple at our house. These are so easy to make, chock-full of protein and vegetables, and delicious. Well, easy to make might be subjective. When I was first learning how to make these, it definitely required some patience and over a dozen eggs were used for testing before I made one that sat well on its own.

But regardless of whether the rolled omelette holds together, the fragrance from the scallions and small bit of crunch from the carrots are worth trying. Think of each roll as a delicious mini omelette.

If you're making this as a side dish, it would go well with a Korean kimchi mushroom tofu stew or even some kimchi fried rice.

Ingredients

• Eggs
• Carrots
• Scallions
• Salt
• Black pepper
• Canola oil

See recipe card for quantities.

Instructions

1. Finely chop up carrots and scallions. Set aside.

2. Crack eggs into a bowl and beat eggs lightly. Add salt and pepper to taste. Then gently stir in chopped carrots and scallions.

3. Heat a pan on medium heat and add cooking oil. You can use a paper towel to soak up excess oil and spread the oil evenly on the surface of the pan. Reduce the heat to low.

4. Pour in half of the egg mixture into the pan and spread evenly. Let egg mixture cook until the top is set, but still slightly wet.

5. Use a spatula and start rolling from one end towards the other. Each roll/fold should be about 1.5 inches in width. Keep folding until 1 inch from the other end.

6. Now use the spatula to pull the rolled portion to one edge of the pan. Add in the remaining mixture to the empty side of the pan so the wet egg mixture meets the cooked portion.

7. When the second pour of egg is set on top, continue folding until the entire mixture is rolled neatly.

8. Take another spatula and flip the rolled omelette onto one of its shorter sides. This is to ensure the sides are fully cooked as well. Let stand for 30-45 seconds and flip to the other short side and sit for another 30-45 seconds.

9. Take omelette off the heat and let sit for 5 minutes to slightly cool down. Slice into small rolls and enjoy. You can enjoy these as is or squeeze a little ketchup over the roll as a sauce.

Variations

More vegetables

If you're looking at add more vegetables, this is entirely up to you! This is a highly customizable recipe. Some like to add chopped red peppers for more color, onion, ham, mushrooms, and more. Ensure everything is chopped evenly so you get a consistent texture throughout each bite.

Adding cheese

If you'd like a cheesy variation of this, sprinkle a handful of cheese on top before rolling.

More eggs

If you'd like to make a larger, more filling omelette, you can increase to 5 eggs. Make sure you increase the amount of filling accordingly so they are evenly distributed.

Equipment

While you can use a rounded pan as I have, I've found that the easiest way is to use Japanese omelette pan to get nice even ends.

Top tip

• Once the egg is on the pan, keep the heat to low at all times so there is no uneven browning and the bottom isn't cooking faster than the top. Slow and steady is the name of the game for this recipe.
• Once the omelette is fully rolled, do not skip flipping it onto both shorter ends to cook those sides thoroughly. If you skip this step, you will likely end up with runnier sides and a less firm omelette.

📖 Recipe

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5 from 46 votes

Korean Rolled Omelette

A 10-minute rolled omelette recipe that's made with three simple ingredients: eggs, carrots, and scallions. This protein-heavy vegetarian dish is great for a light meal and the perfect size for the young ones.

Course Dinner, Lunch, Snack

Cuisine Korean

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Julia

Ingredients

• 3 large eggs
• 1 tablespoon finely chopped carrots
• 1 tablespoon finely chopped scallions
• Salt (to taste)
• Black pepper (to taste)
• 1 tablespoon neutral cooking oil

Instructions

• Finely chop up carrots and scallions. Set aside.
• Crack eggs into a bowl and beat eggs lightly. Add salt and pepper to taste. Then gently stir in chopped carrots and scallions.
• Heat a pan on medium heat and add cooking oil. You can use a paper towel to soak up excess oil and spread the oil evenly on the surface of the pan. Reduce the heat to low.
• Pour in half of the egg mixture into the pan and spread evenly. Let egg mixture cook until the top is set, but still slightly wet.
• Use a spatula and start rolling from one end towards the other. Each roll/fold should be about 1.5 inches in width. Keep folding until there's only 1 inch of the unrolled portion. Do not roll the egg completely as this end will connect the first pour of egg with the remaining egg mixture.
• Now use the spatula to pull the rolled portion to one edge of the pan in order to leave room for the remaining egg mixture. Add in the remaining egg mixture to the empty side of the pan so the wet egg mixture meets the cooked portion.
• When the second pour of egg is set on top, continue folding until the entire mixture is rolled neatly.
• Take another spatula and gently flip the omelette onto one of its shorter sides. This is to ensure the sides are fully cooked as well. Let stand for 30-45 seconds and flip to the other short side and sit for another 30-45 seconds.
• Take omelette off the heat and let sit for 5 minutes to slightly cool down. Slice into small rolls and enjoy. You can enjoy these as is or squeeze a little ketchup over the roll.