📝 About This Recipe
Gyeran-mari is a beloved Korean side dish (banchan) that transforms simple eggs into a stunning, multi-layered masterpiece. This savory omelet is prized for its soft, bouncy texture and the vibrant mosaic of finely diced vegetables hidden within its golden folds. Whether tucked into a lunchbox or served alongside a steaming bowl of rice, it offers a comforting, umami-rich bite that perfectly balances sweetness and salt.
🥗 Ingredients
The Egg Base
- 5 pieces Large eggs (at room temperature)
- 1 tablespoon Whole milk or heavy cream (for extra fluffiness)
- 1/2 teaspoon Toasted sesame oil (for a nutty aroma)
- 1/4 teaspoon Fine sea salt
- 1/4 teaspoon Granulated sugar (to balance the savory notes)
- 1 pinch Black pepper (freshly ground)
The Colorful Fillings
- 2 tablespoons Carrot (peeled and very finely minced)
- 2 tablespoons Scallions (green parts only) (finely chopped)
- 1 tablespoon Red bell pepper (finely minced for color)
- 1 tablespoon Onion (finely minced)
- 1 sheet Roasted seaweed (Gim) (optional, cut to the size of the pan)
For Cooking & Garnish
- 2 tablespoons Neutral cooking oil (grapeseed or vegetable oil)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 tablespoon Ketchup or Sriracha mayo (optional dipping sauce)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the 5 eggs and whisk them gently. Avoid creating too many air bubbles; you want a smooth, uniform consistency.
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2
Strain the whisked eggs through a fine-mesh sieve into a clean bowl. This step is crucial for achieving that signature silky, professional texture by removing the chalazae.
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3
Add the milk, sesame oil, salt, sugar, and black pepper to the strained eggs. Whisk lightly to combine.
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4
Stir in the finely minced carrots, scallions, red bell pepper, and onions until they are evenly distributed throughout the egg mixture.
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5
Heat a non-stick rectangular egg pan (tamagoyaki pan) or a small round skillet over medium-low heat. Use a paper towel to wipe a thin layer of oil across the entire surface.
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6
Pour about 1/4 of the egg mixture into the pan, swirling to cover the bottom thinly. If using seaweed, place the sheet on top of the egg layer now.
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7
Once the egg is about 70-80% set but still slightly wet on top, use a spatula to fold the edge over about 1 inch. Continue folding until you reach the other side.
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8
Push the rolled omelet to the far end of the pan. Wipe the empty space with more oil using your oily paper towel.
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9
Pour another 1/4 of the egg mixture into the empty space, lifting the existing roll slightly so the new egg liquid flows underneath it to create a seamless bond.
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10
When the new layer is mostly set, roll the existing log over the new layer until you reach the end again. Repeat this process until all the egg mixture is used.
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11
Once the roll is complete, cook each side for an additional 30 seconds to ensure the interior is fully set and to create a light golden exterior.
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12
Remove the roll from the pan and let it rest on a cutting board for at least 5 minutes. Resting allows the layers to fuse and makes slicing much easier.
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13
Using a very sharp knife, slice the roll into 1-inch thick pieces. Clean your knife between slices for the neatest presentation.
💡 Chef's Tips
Always cook on medium-low heat; high heat will brown the eggs too quickly and make them rubbery. Mince your vegetables as finely as possible so the roll stays together and doesn't tear when folding. If the egg feels too dry to stick during rolling, add the next layer of liquid a bit sooner while the surface is still tacky. For a perfect rectangular shape, you can gently press the finished roll with a bamboo sushi mat while it's still warm. If you don't have a rectangular pan, a 10-inch round non-stick skillet works perfectly; just trim the rounded ends after rolling.
🍽️ Serving Suggestions
Serve as a traditional 'banchan' side dish with warm purple rice and kimchi. Drizzle with a zig-zag of ketchup or honey mustard for a nostalgic, kid-friendly snack. Pack into a Bento or Dosirak lunch box as it tastes excellent even at room temperature. Pair with a light Korean lager or a glass of chilled barley tea (bori-cha). Serve alongside a spicy stew like Kimchi-jjigae to provide a mild, creamy contrast.