Korean Egg Rolls (Gyeran mari), or rolled omelette, is a Korean-style omelette that contains vegetables and is cooked over low heat. They’re an extremely delicious side dish that can be enjoyed for breakfast or with any meal, really!
These Korean egg rolls are a great side dish that do not take long to make. They are also ideal for prepping a day or two ahead of time because they are just as great as a cold side dish!
Watch the Korean Egg Roll Recipe Video Below!
The omelettes are extremely customizable to your liking! Feel free to add other vegetables such as onion, bell peppers, mushrooms, or meat for a heartier dish.
Ingredients to Make Korean Egg Rolls
The ingredient list for these Korean Egg Rolls is super simple, and you only need a few ingredients to make a beautifully delicious rolled omelette! Here is what you’ll need:
- White Pepper
My Top Ingredient Tips for Korean Egg Rolls
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 scallion into a similar size fine mince like the carrots. You’ll want these roughly the same size.
Feel free to substitute black pepper for this recipe if you wish!
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t recommend olive oil for this recipe due to the stronger flavor profile.
Prepare the Egg Mixture
After finely mincing your carrot and scallions, beat eggs in a bowl and add salt and white pepper. Add in the finely minced carrot and scallions, then give them a good mix to incorporate them into the eggs. Set the bowl aside while you heat your pan over low heat!
Cook the Eggs Over Low Heat and ROLL
Once your non-stick pan is heated, pour enough of the egg mixture to cover a thin layer over the base of the pan. Cook the eggs gently over the low heat until they start to firm up.
After the eggs have set and have cooked about 75% of the way through, roll the eggs to the right side of the pan, and then push the rolled omelette to the left side of the pan as shown in the photo below. Then add in the remaining egg mixture to form a second thin layer. This second layer with be additional rolls to create that many delicious layers in the omelette! Refer to the recipe video above for the technique!
Once the second layer is set, then roll the first omelette onto the second layer of egg. You’ll end up with one larger omelette like the one shown below! Be sure to refer to the recipe video above for a video instruction of the technique. I recommend using a couple spatulas to help with the rolling since the omelette will become quite long.
When the omelette is completely rolled, let it rest on a cutting board for a few minutes to allow the carry over heat to cook any egg and for the omelette to cool prior to cutting. Cut them into thick slices width wide and serve! You can also store them in the fridge for up to 3 days for an easy snack or side dish during the week!
I highly recommend using a non-stick pan for this recipe! I use a 10″ nonstick frying pan, which allows me to use the whole pan for the initial egg mixture, with good sizing for the end result!
MIX THE EGGS JUST BEFORE THEY GO IN THE PAN
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!
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.
If you enjoyed this recipe, be sure to check out my other Korean recipes below!
- Korean Cucumber Salad
- Korean Bean Sprout Side Dish
- Korean Broccoli Salad
- Korean Spinach Salad
- Korean Braised Potatoes
Korean Egg Roll
- 5 eggs
- 2 tbsp carrot finely minced
- 2 scallions chopped, finely minced
- 1/2 tsp salt
- 1/8 tsp white pepper
- 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!