Gyeran Mari (Rolled Omelet)

Name: Gyeran Mari (Rolled Omelet)
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 5 large eggs; 2 tbsp very finely minced carrot; 2 tbsp very finely minced scallion; 2 tbsp very finely minced onion; 1/2 tsp salt; 1 tbsp milk (optional; for fluffiness); cooking oil

A savory rolled omelet filled with finely chopped vegetables, popular in lunchboxes.

15 minutes

Serves 4

Side/Lunchbox

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Crack the eggs into a bowl, add salt and milk, and beat until completely smooth. Pass through a fine-mesh sieve if you want a perfectly uniform yellow color.

2
Stir the extremely finely minced carrots, scallions, and onions into the beaten egg mixture.
3
Heat a rectangular tamagoyaki pan or a regular non-stick skillet over medium-low heat. Wipe the pan with a paper towel dipped in oil.
4
Pour in just enough egg mixture to thinly coat the bottom of the pan. When the bottom is set but the top is still slightly wet, use a spatula to fold the egg over itself from right to left, forming a small flat log.
5
Push the log to the right side of the pan. Wipe the empty space with oiled paper towel, and pour another thin layer of egg, making sure it connects under the edge of the first log.
6
Once slightly set, roll the log over the new layer. Repeat this pouring and rolling process 3-4 times until all the egg is used and you have a thick, layered omelet block. Let cool for 2 minutes before slicing into 1-inch thick pieces.

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