Korean Egg Roll (Gyeran Mari)

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4.67 from 3 votes

Korean Egg Roll (Gyeran Mari)

This Korean Egg Roll (Gyeran Mari) is a simple but delicious Korean dish you can make in just 15 minutes!

Prep Time5

Cook Time10

Course: Side Dish

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

5 eggs
2 tbsp carrot finely minced
2 scallions chopped, finely minced
1/2 tsp salt
1/8 tsp white pepper

US Customary - Metric

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

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. This applies to any other vegetables you may add to your egg mixture!

Customize to Your Liking: Use other vegetables like onions, chives, mushrooms, zucchini, bell peppers, jalapenos, ham, bacon, spam, cheese, or dried seaweed

Use a Non-Stick Pan: While I usually do not opt for a non-stick pan, for this Korean Egg Roll 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.

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