How to Make: Korean Rolled Omelette / Gyeran Mari

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is more commonly available and has a similar umami flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option while vegetable oil is more budget-friendly.

Wash your hands before starting.

Chop the green onion finely.

Peel the carrot, cut it into slices lengthwise, then into strips, and finally dice it to yield about 2 tablespoons.

Crack 4 eggs into a bowl and whisk them until combined.

Add 1/2 teaspoon of fish sauce to the eggs as a seasoning, or use a pinch of salt for a traditional flavor.

Add 1/4 teaspoon of white pepper to the egg mixture.

Mix in the chopped green onions and diced carrots into the egg mixture.

Heat a square pan over medium-low heat and brush it with a little bit of oil.

Pour in just enough of the egg mixture to form a thin layer in the pan.

When the edges of the eggs start to set but the top is still slightly runny, roll the eggs onto themselves.

Push the rolled eggs to one end of the pan and pour in more egg mixture to fill the empty space.

Let the new layer of eggs set slightly before rolling it on top of the existing roll.

Repeat the pouring and rolling process until all the egg mixture is used up.

Use a spatula to press the sides down to form a rectangle shape.

Let the rolled omelette cool slightly before slicing it into six even pieces.

Plate the rolled omelette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens