📝 About This Recipe
A staple of Korean home cooking and a beloved lunchbox favorite, Gyeran-mari is a masterpiece of texture and visual appeal. This savory, multi-layered omelet is packed with finely minced vegetables, creating a beautiful mosaic pattern when sliced. It offers a delicate balance of protein and crunch, making it the perfect comforting side dish for any traditional Korean meal.
🥗 Ingredients
The Egg Base
- 5 pieces Large Eggs (at room temperature)
- 1 tablespoon Whole Milk (for a softer, creamier texture)
- 1 teaspoon Mirin (Rice Wine) (removes any eggy odor)
- 1/2 teaspoon Fine Sea Salt
- 1/8 teaspoon Black Pepper (freshly cracked)
The Vegetable Inclusions
- 2 tablespoons Carrot (peeled and very finely minced)
- 2 stalks Scallions (Green Onions) (finely chopped, green parts only)
- 1 tablespoon Onion (finely minced)
- 1 tablespoon Red Bell Pepper (finely minced for color)
- 1 sheet Toasted Gim (Seaweed) (optional, for a center layer)
For Cooking
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 1/2 teaspoon Toasted Sesame Oil (for a nutty finish)
👨🍳 Instructions
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1
Crack the eggs into a large mixing bowl. Add the milk, mirin, salt, and pepper.
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2
Whisk the eggs vigorously until the whites and yolks are fully combined. For an extra smooth texture, you can strain the egg mixture through a fine-mesh sieve.
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3
Stir in the finely minced carrots, scallions, onions, and red bell pepper until evenly distributed.
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4
Heat a rectangular omelet pan (tamagoyaki pan) or a medium non-stick circular skillet over medium-low heat. Add a thin layer of vegetable oil.
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5
Dip a folded paper towel in oil and wipe the pan to ensure an even, thin coating. This is the secret to a smooth surface.
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6
Pour about 1/3 of the egg mixture into the pan, swirling it to cover the entire surface in a thin layer.
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7
Cook until the egg is set on the bottom but still slightly wet/tacky on top. If using seaweed, place a strip of gim across the egg now.
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8
Using a spatula or chopsticks, carefully fold about 1 inch of the egg over from one side. Continue rolling until you reach the other side of the pan.
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9
Push the rolled log to the far side of the pan. Re-oil the empty space of the pan with your oiled paper towel.
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10
Pour half of the remaining egg mixture into the empty space. Lift the edge of the existing roll so the new egg flows underneath it, acting as glue.
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11
Once the new layer is mostly set but tacky, roll the original log over the new layer to the other side.
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12
Repeat the process with the final portion of egg mixture. Ensure the heat remains low to prevent browning; the goal is a solid yellow color.
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13
Once finished, let the roll sit in the pan for 1 minute to set the shape. Transfer to a cutting board and let it cool for 5 minutes.
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14
Slice the roll into 1-inch thick pieces using a sharp knife. For a fancy look, slice on a slight diagonal.
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15
Arrange on a plate with the cut side facing up to show off the beautiful internal layers.
💡 Chef's Tips
Mince your vegetables as finely as possible; large chunks will cause the egg layers to tear during rolling. Maintain medium-low heat throughout the entire process to prevent the omelet from turning brown or becoming rubbery. If the egg feels too dry to stick while rolling, add a tiny drop of fresh egg mixture to act as 'glue' between the folds. Using a rectangular pan makes the process much easier, but if using a round pan, simply trim the rounded ends of the final roll for a clean look. For a cheesy version, sprinkle a small amount of finely shredded mozzarella between the second and third layers.
🍽️ Serving Suggestions
Serve as part of a traditional Korean breakfast alongside a warm bowl of white rice and kimchi. Pack into a Dosirak (lunchbox) as it tastes excellent even at room temperature. Pair with a spicy Kimchi Jjigae (stew) to provide a mild, savory contrast to the heat. Drizzle lightly with ketchup or a mixture of soy sauce and toasted sesame seeds for dipping. Accompany with a glass of chilled barley tea (boricha) for a refreshing finish.