Snack · Korean · 10 min
Gyeran Mari (Korean Rolled Omelette)
- Calories
- 307
- Protein
- 19g
- Carbs
- 4g
- Fat
- 23g
Ingredients
- 3 each egg
- 2 tbsp scallion
- 2 tbsp carrot
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 tsp sesame oil
- 1 tsp canola oil
Method
- 01In a medium bowl, whisk 3 eggs until smooth and uniform in consistency. Add 2 tbsp of thinly sliced scallions, 2 tbsp of finely diced carrot, 1/4 tsp salt, and 1/8 tsp black pepper, mixing well to distribute the vegetables evenly.
- 02Combine 1 tsp sesame oil and 1 tsp canola oil in a small bowl to make a cooking oil mixture. Heat half of this oil mixture (1 tsp total) in a small non-stick skillet over medium-low heat, spreading it evenly across the pan.
- 03Pour approximately one-third of the whisked egg mixture into the skillet, tilting the pan to form a thin, even layer. Cook for 2-3 minutes until the bottom sets and the top remains slightly wet and glossy.
- 04Using a spatula, gently roll the egg layer from one side toward the opposite edge. Push the rolled egg to one side of the skillet.
- 05Wipe or brush the empty area of the skillet with half of the remaining oil mixture. Pour another third of the egg mixture into the open space, lifting the existing egg roll slightly so the liquid flows underneath it.
- 06Cook until the new layer is mostly set, then roll the existing log back over the new layer to extend the roll. Repeat the process with the remaining oil mixture and final portion of egg mixture.
- 07Ensure eggs reach an internal temperature of at least 160°F (71°C) and are fully set with no raw liquid remaining.
- 08Transfer the rolled omelette to a cutting board, let rest for 1-2 minutes, and slice into 1-inch thick rounds before serving.
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