K-food/recipe

Rolled Egg Omelette (Gyeran Mari) Recipe - Simple Korean Side Dish

Korean Ambassador 2026. 7. 27. 08:03

Rolled Egg Omelette (Gyeran Mari) Recipe - Simple Korean Side Dish

In the second post of our "10 Easy Korean Recipes" series, we're making Gyeran Mari (계란말이), a classic Korean rolled egg omelette. It's a staple side dish (banchan) found on almost every Korean dinner table, and it's incredibly simple to make with ingredients you likely already have at home.

Why This Recipe Works Abroad

All you truly need are eggs and a few chopped vegetables. No specialty Korean ingredients are required, making this one of the easiest recipes in the entire series.

Ingredients (Serves 2-3)

  • 4 large eggs
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped bell pepper (optional, for color)
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil

Ingredient Substitutions

  • Any finely diced vegetable works — onion, spinach, or even ham and cheese are popular variations.
  • No special Korean ingredients are needed for this dish at all.

Step-by-Step Instructions

  1. Whisk the eggs. In a bowl, whisk the eggs with salt until fully combined and slightly frothy.
  2. Add vegetables. Stir in the chopped carrot, green onion, and bell pepper.
  3. Heat the pan. Lightly oil a rectangular (tamagoyaki-style) or regular non-stick pan over low-medium heat.
  4. Pour a thin layer. Pour in just enough egg mixture to thinly coat the bottom of the pan.
  5. Roll it up. Once the bottom sets but the top is still slightly wet, use a spatula to roll the egg from one end to the other.
  6. Repeat. Push the rolled egg to one side, pour in another thin layer of egg mixture, let it connect with the rolled portion, and roll again. Repeat until all the egg mixture is used.
  7. Shape and rest. Once finished, press the roll gently with a bamboo mat or paper towel to create a neat rectangular shape, then let it rest for 1-2 minutes before slicing.
  8. Slice and serve. Cut into bite-sized pieces and serve as a side dish.

Pro Tips

  • Keep the heat low to medium — high heat will make the eggs brown or cook too fast to roll neatly.
  • If you don't have a rectangular pan, a regular round pan works fine; just aim for a rolled log shape instead of a perfect rectangle.