📝 About This Recipe
Gyeran-mari is a beloved Korean side dish and breakfast staple, known for its beautiful yellow layers and mosaic-like interior. This savory omelet combines the silkiness of farm-fresh eggs with the crunch of finely minced vegetables, creating a balanced bite that is as nutritious as it is visually stunning. Whether tucked into a lunchbox or served as a delicate morning bite, its mild, comforting flavor profile makes it a timeless classic of the Korean table.
🥗 Ingredients
The Egg Base
- 5 pieces Large Eggs (at room temperature)
- 1 tablespoon Whole Milk or Heavy Cream (for a softer, creamier texture)
- 1 teaspoon Mirin (Rice Wine) (removes any eggy odor and adds a hint of sweetness)
- 1/4 teaspoon Fine Sea Salt
- 1 pinch White Pepper (to maintain the bright yellow color)
The Aromatics and Fillings
- 2 tablespoons Carrot (peeled and very finely minced)
- 2 stalks Green Onions (finely chopped, whites and greens included)
- 1 tablespoon Onion (finely minced)
- 1 sheet Toasted Gim (Seaweed) (optional, cut to the size of the pan)
- 2 teaspoons Neutral Oil (grapeseed or vegetable oil for the pan)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the 5 eggs and add the milk, mirin, salt, and white pepper. Whisk gently but thoroughly until the yolks and whites are fully incorporated without creating too many air bubbles.
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2
For an extra-smooth 'restaurant-style' finish, strain the egg mixture through a fine-mesh sieve into a clean bowl to remove the chalazae and any unmixed bits.
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3
Fold in the finely minced carrots, green onions, and onions. Ensure the vegetables are cut very small so the omelet doesn't tear during the rolling process.
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4
Lightly grease a non-stick rectangular pan (tamagoyaki pan) or a medium round non-stick skillet. Heat it over medium-low heat. Use a paper towel to wipe away excess oil, leaving just a thin, shimmering film.
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5
Pour about 1/4 of the egg mixture into the pan, swirling it to cover the entire surface in a thin layer. If using a round pan, try to keep the egg in a rectangular shape in the center.
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6
Once the egg is about 70-80% set (the top should still look slightly wet), use a spatula to fold about 1 inch of the egg over from one side. If using seaweed, place a strip on top before folding.
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7
Continue folding or rolling the egg until you reach the other side. Push the rolled log back to the starting side of the pan.
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8
Lightly re-grease the empty part of the pan with your oiled paper towel. Pour another 1/4 of the egg mixture, making sure to lift the existing roll so the new liquid flows underneath it, connecting the layers.
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9
Repeat the rolling process once the new layer is mostly set but still tacky. Repeat this until all the egg mixture is used up and you have a thick, multi-layered log.
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10
Once the final roll is complete, let it sit in the warm pan for 1 minute, turning it on all four sides to ensure the interior is fully set and the shape is squared off.
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11
Remove the omelet from the pan and place it on a cutting board. Let it rest for at least 5 minutes; this is crucial for clean slices.
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12
Using a sharp knife, slice the log into 1-inch thick pieces. Wipe the knife with a damp cloth between cuts for the cleanest presentation.
💡 Chef's Tips
Low and slow is the secret; high heat will brown the eggs and make them rubbery rather than tender. Finely mince your vegetables—large chunks will cause the egg layers to puncture and tear while rolling. If you struggle with the roll, use two spatulas (one in each hand) to provide better support as you flip. For a perfectly rectangular shape, you can press the finished hot roll gently inside a bamboo sushi mat for 2 minutes. Don't wait for the egg to be fully dry before rolling; the 'tackiness' of the undercooked top is what acts as glue to hold the layers together.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed short-grain white rice and a side of kimchi for a traditional breakfast. Drizzle lightly with ketchup or a spicy mayo for a modern, kid-friendly twist. Pair with a warm cup of roasted barley tea (Boricha) to cleanse the palate. Arrange on a platter as part of a Dim Sum spread or as a 'Banchan' (side dish) for a larger Korean meal. Include in a Bento box with pickled radishes for a beautiful, portable lunch.