KO EN Korean Side dish⏱ 20 minEdit history

Gyeranmari (Rolled Omelette)

Name: Gyeranmari (Rolled Omelette)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 Eggs; 0.25 Carrot; 0.5 stalk Green onion; 0.25 Onion; 2 sticks Imitation crab; 1 tbsp Cooking oil; 0.5 tsp Salt; 2 tbsp Water or milk; 1 tsp Mirin

Korean rolled omelette — beaten egg mixed with carrot and scallion, poured in stages over low heat and rolled into a thick log. A lunchbox and side-dish staple: simple, but all about the technique.

Ingredients

2servings

Steps

Beat the eggs well with salt and water (or milk); pass through a sieve for an extra-smooth result.
⏲ 1 min
Finely dice the carrot, green onion, onion, and crab and stir evenly into the egg.
Heat a pan over low, oil it thinly, and wipe off the excess with a paper towel. Pour in a third of the egg and spread thin.
⏲ 1 min
As the edges set, roll it up from one side; pour more egg into the empty space and roll again, joining it to the first roll.
⏲ 3 min
Keep pouring the rest of the egg in 2-3 additions, rolling each time, until thick. Low heat throughout is key.
⏲ 2 min
Wrap the finished roll in a bamboo mat or paper towel to shape it, let it cool slightly, and slice into thick pieces.
⏲ 2 min

Tips & Variations

Variations

Gim (seaweed) roll: Lay a sheet of gim on the egg before rolling for a pretty cross-section.
Cheese gyeranmari: Tuck a slice of cheese into the last layer.
Myeongnan: Add pollock roe for a savory, salty version (like Japanese mentaiko maki).
Zucchini: Stir in sauteed shredded zucchini for a mild take.

Tips

Low heat is everything — high heat burns the outside, leaves the inside raw, and dulls the color.
Sieving the egg removes the stringy chalaza for a smooth cross-section.
Oil very thinly — too much and it slides instead of rolling.
Wrap the finished roll in a bamboo mat or paper towel to set a round, firm shape.
A splash of water (or milk) makes it softer and more tender.