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    Home » Recipes » Side Dishes

    Published: May 24, 2022 by Julia · This post may contain affiliate links · 10 Comments

    Korean Rolled Omelette

    Jump to Recipe Print Recipe

    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.

    korean rolled egg omelette

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Top tip
    • 📖 Recipe
    • 💬 Reviews

    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.

    korean rolled omelette with chopsticks

    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

    korean egg rolls (gyeran mari)
    Print Pin
    5 from 47 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.
    korean rolled omelette

    More Side Dishes

    • Chinese tofu lettuce wraps.
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    • Spicy sauteed king oyster mushrooms
      Sautéed Spicy King Oyster Mushroom
    • Miso sesame soba noodles.
      Miso Sesame Soba Noodles (Vegetarian)
    • Dan dan noodles.
      Authentic Sichuan Dan Dan Noodles
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    Reader Interactions

    Comments

    1. Keri says

      May 26, 2022 at 10:40 am

      5 stars
      I have always wanted to make a rolled omelette recipe, and this one has such a unique and satisfying flavor. Thank you for the great recipe and tips!

      Reply
    2. Nora says

      May 26, 2022 at 10:57 am

      5 stars
      Wow, this looks delicious! Never made rolled omelette before! After reading your post I have to try it out! Thanks!

      Reply
    3. Nancy says

      May 26, 2022 at 6:45 pm

      5 stars
      Wow what a wonderful recipe. We made it for dinner and everyone loved it!! It was a great side dish

      Reply
    4. Alexandra says

      June 02, 2022 at 9:30 pm

      5 stars
      Such a simple and delicious recipe - great flavours!

      Reply
    5. Melinda says

      June 03, 2022 at 6:25 am

      5 stars
      What a great, fast way to enjoy omelettes. Delicious!

      Reply
    6. Kristina says

      June 03, 2022 at 4:09 pm

      5 stars
      This was delicious!

      Reply
    7. Maggie says

      June 03, 2022 at 4:17 pm

      5 stars
      Looks delicious. I know my family will love this!

      Reply
    8. Swathi says

      June 04, 2022 at 8:37 am

      5 stars
      Korean rolled omelets looks yummy different than Indian version.

      Reply
    9. Jamie says

      June 04, 2022 at 5:55 pm

      5 stars
      So tasty and easy to make!

      Reply
    10. Addie says

      June 06, 2022 at 2:44 pm

      5 stars
      So hearty and flavorful!

      Reply
    5 from 47 votes (37 ratings without comment)

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    Hi, I'm J! I'm a marketer by day, food photographer and recipe-tester by any other time available. The Floured Camera was born from my need to make quick, delicious, and (sometimes) healthy dishes for when I'm craving my favorite Asian childhood dishes!

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