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Korean Egg Rolls (Gyeran Mari) is a Korean rolled omelette that is popular for school lunches or as a delicious side dish. My wife grew up eating these and she still loves them to this day, so I learned how to make them for her – and now I love eating these, too! Keeping reading and watch the video to see how quick and easy it is to make this delicious Korean Egg Roll (Gyeran Mari)!
Watch the Korean Egg Roll Recipe Video Below!
Table of Contents
- Watch the Korean Egg Roll Recipe Video Below!
- Ingredients for Korean Egg Rolls (Gyeran Mari)
- Can I Add Other Ingredients To the Egg Roll?
- Korean Egg Roll (Gyeran Mari) – Recipe Instructions
- Watch the Video for the Egg Rolling Technique!
- Expert Tips for the BEST Korean Egg Roll (Gyeran Mari)
- Storage Tips
- What to Eat with Korean Egg Roll (Gyeran Mari)
- Korean Egg Roll (Gyeran Mari) Recipe
Ingredients for Korean Egg Rolls (Gyeran Mari)
The ingredient list for these Korean Egg Roll (Gyeran Mari) is super simple – I only used 5 ingredients to make these but the best part about this recipe is how customizable it is!
- Eggs – I used 5 eggs because my wife prefers the egg roll to be thick; if this is your first time, it may be easier to work with 3 eggs and then work your way up to 5 eggs.
- Carrot + Scallions – This dish is traditionally made with carrots and scallions (it adds a nice pop of color). You can use other vegetables – see list below!
- Be sure to finely mince the carrots prior to mixing into the eggs. You’ll want them small enough to be cooked through by the end of the dish. If you cut them too large you’ll risk having them be undercooked by the end (see photo below for reference).
- Cut your scallions into a similar size fine mince like the carrots. You’ll want these roughly the same size.
- Salt
- White Pepper – I love white pepper and it’s used very commonly in Asian cooking. It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
Can I Add Other Ingredients To the Egg Roll?
The filling options are endless with Korean Egg Rolls (Gyeran Mari)! Here are some ideas for the next time you make this dish:
- Onions, Chives
- Mushrooms
- Zucchini
- Bell Peppers, jalapenos
- Ham, bacon, or Spam
- Cheese
- Dried seaweed sheet
Korean Egg Roll (Gyeran Mari) – Recipe Instructions
1. Prepare the Korean Egg Roll Mixture
Finely mince the carrot and scallion.
Beat eggs in a bowl; add salt and white pepper. Add in the finely minced vegetables and give them a good mix to incorporate with the eggs. Set the bowl aside.
2. Cook the Eggs and form the Base Egg Layer
Take a non-stick pan and heat over medium-low heat.
Check that your pan is warmed; pour your egg mixture to cover the entire pan in a thin layer. (See photo below).
Cook gently over the low heat until the egg mixture begins firm up. Once the eggs have cooked about 75% (should start to become opaque), you will be ready to roll.
3. Roll the Eggs Then Add Another Layer of Egg
Take the right side of the pan and gently pick up the egg mixture – take about 1-2″ and fold over, making the beginning of a roll. Continue folding until there is no more egg mixture left in the pan.
Push the rolled egg mixture to the left edge of the pan and pour in the remaining egg mixture. This remaining egg mixture will cook and be used to continuing folding extra layers of the egg.
Once the second layer of egg mixture is 75% cooked, begin rolling, just like the first layer. Roll until there is no more egg mixture remaining and your eggs look like a log.
PRO TIP
Watch the Video for the Egg Rolling Technique!
I highly recommend watching the video to see how I do this “live”. It takes a little practice but you will get it!
4. Cut The Korean Egg Roll
Remove your eggs (now in log form) from the pan and let rest on a cutting board for a 3-5 minutes. This will allow any residual heat to cook the eggs completely and then cool, prior to cutting.
Cut the eggs into thick slices (1″ wide). Your Korean Egg Roll (Gyeran Mari) is now ready to be served!
PRO TIPS
Expert Tips for the BEST Korean Egg Roll (Gyeran Mari)
Finely Mince Your Fillings
- Be sure to finely mince the carrots and scallions prior to mixing into the eggs. You’ll want them small enough to be cooked through by the end of the dish. If you cut them too large you’ll risk having them be undercooked by the end of making your Korean Egg Roll (Gyeran Mari).
- This applies to any other vegetables you may add to your egg mixture!
Customize to Your Liking!
- Onions, Chives
- Mushrooms
- Zucchini
- Bell Peppers, jalapenos
- Ham, bacon, or Spam
- Cheese
- Dried seaweed sheet
Use a Non-Stick Pan
While I usually do not opt for a non-stick pan, for this Korean Egg Roll (Gyeran Mari) recipe, I highly recommend using one. In the images and video, I used a 10″ nonstick frying pan. Using a non stick guarantees that you will not have any issues with the egg sticking and breaking while rolling.
Mix the Egg Mixture Before Cooking
This may seem very obvious, but after mixing the eggs, scallions, and carrots together, give them another good mix right before going into the pan. The carrots will probably have sunken down to the bottom of the bowl, so this way you can ensure you get even vegetable distribution in your egg roll!
Patience is Key
This recipe is a great way to test your patience, because you’ll be cooking the eggs over a lower, gentle heat. If your heat is too high, the eggs will brown and become tough, so keep cooking them over low heat until they are the perfect consistency before rolling.
Storage Tips
Store your Korean Egg Roll (Gyeran Mari) in an airtight container in the refrigerator for up to 3 days. This dish is meant to be eaten cold, so you can eat it straight out of the refrigerator – however, if you prefer your eggs warmed, you can warm up the Korean Egg Roll in the microwave. I don’t recommend reheating in a pan as you will likely end up browning them.
What to Eat with Korean Egg Roll (Gyeran Mari)
I love Korean Side Dishes!
Korean Egg Roll (Gyeran Mari) goes perfectly with other Korean sides (banchan). One of my favorite things about Korean cuisine is the plethora of ban-chan (side dishes) – everyone has their favorite, and every family has their own recipes. I love how Korean cuisine incorporates so many vegetables – Korean Bean Sprout Salad and Korean Spinach Side Dish are two of my favorites (if you want the spicier version, try Spicy Korean Spinach Side Dish!) Of course, the first side dish that runs out first is always Korean Braised Potatoes! My (Korean) wife’s favorites are Korean Stir Fried Fish Cakes and Korean Cucumber Salad – she has so many fond memories of having these packed for her lunch at school!
Other Main Dishes to Eat with Korean Egg Roll (Gyeran Mari)
If you are looking for a main dish to pair with your Korean Egg Roll, I would make my famous Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi! If you would rather eat a vegetarian option, you have to try my Korean Braised Tofu – it’s so flavorful, you won’t miss meat.
If you tried this Korean Egg Roll (Gyeran Mari) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Egg Roll (Gyeran Mari)
Ingredients
- 5 eggs
- 2 tbsp carrot, finely minced
- 2 scallions, chopped, finely minced
- 1/2 tsp salt
- 1/8 tsp white pepper
Instructions
- In a bowl, crack eggs and mix with salt, white pepper, carrot, and scallion.
- In a nonstick pan, add 1/2 tbsp of oil over low heat and cover the pan with egg mixture.
- Let the eggs set 75% of the way, roll it up with a spatula and push the eggs to the edge of the pan. Add remaining egg mixture to the empty space of the pan.
- Let the second layer set, then continue to roll the omelette onto itself until it forms your egg omelette. Remove and let cool, then slice into thick slices and enjoy!
Notes
Storage Tips
Store your Korean Egg Roll (Gyeran Mari) in an airtight container in the refrigerator for up to 3 days. This dish is meant to be eaten cold, so you can eat it straight out of the refrigerator – however, if you prefer your eggs warmed, you can warm up the Korean Egg Roll in the microwave. I don’t recommend reheating in a pan as you will likely end up browning them.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well-seasoned and satisfying.