Korean Egg Roll is an easy rolled omelette that is made with beaten eggs, onion, carrot, and spring onion greens. Soft and fluffy, these egg rolls make for a perfect breakfast, side dish, or lunch box dish.
Korean Egg Roll
Korean Egg Roll is called gyeran mari– gyeran means egg and mari means rolled up. The ingredients required for making this rolled omelette are quite simple and I’m sure they are readily available in your pantry.
I have been trying out various egg recipes and this rolled omelette won my heart. I was a wee bit intimidated by the actual rolling process because I have no experience cooking this cuisine, but yay! It turned out amazing.
Korean Egg Roll is beautifully soft, fluffy, and mildly savory. Its compact size makes it a perfect school lunch box dish. Serve with steamed rice or squeeze some ketchup over it.
How to Make Korean Gyeran Mari
Korean Egg Roll Ingredients
The most important ingredients for making egg rolls are, obviously, eggs and salt. Other popular ingredients include finely chopped onion, carrot, and spring onion greens. You may add a little milk to loosen up the egg. You may also choose to add tuna, crab meat, zucchini, seaweed, or bell peppers.
Korean egg rolls are similar to rolled omelette, except the egg mixture is added in stages and rolled up many times. These are then sliced into bite-sized pieces.
These rolled omelettes are quick to make and are a healthy option for your meals. It has become a new favorite in my family and I am sure it will be for you too.
Korean Egg Roll Video Recipe
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Japanese Omelette Pan | Making Korean Egg Rolls in Round Pan
Technically, Egg rolls are made in a rectangular or square pan as shown below.
That said, I use a regular cast iron skillet or non-stick round pan in my induction cooktop for making these Korean egg rolls. The square pan makes cooking a lot faster and you’d also get perfectly shaped egg rolls.
Gyeran Mari vs Tamagoyaki
Before we get into the recipe, let us see what the difference between Gyeran Mari and Tamagoyaki is.
Both Gyeran Mari and Tamagoyaki are rolled omelette preparations – the former from Korea and the latter Japanese. Tamagoyaki is sweeter when compared to the savory Gyeran Mari.
How to Make Korean Egg Rolls
Korean Egg Rolls are easy to prepare. Beat the eggs with finely chopped onion, carrot, spring onion greens, and milk. Season with salt and freshly crushed pepper. Grease a pan with oil and pour a ladleful of the egg mixture. Once the egg is firm but still wet, fold and roll gently with a spatula to the middle of the pan.
Grease the pan again if required. Pull the rolled egg to a side and pour more egg mixture into the unrolled section or open space. Repeat the process.
I have taken 3 eggs for this preparation and I could pour the egg mixture 3 times.
Tips for Making Perfect Korean Egg Roll
- Do not overstuff the egg mixture with veggies or meat. We need to be able to perfectly roll the omelette.
- The entire cooking process is to be done in low heat. Else the eggs will overcook or worse, burnt. It will also result in scrambled eggs when trying to fold. Show me gentle hands!
- For thick rolls, use a small pan or skillet.
- Let the rolled omelette cool down for sometime before slicing to avoid breaking.
- Use a sharp knife for slicing.
Fret not if it doesn’t come out perfect the first time. It will be with a little practice.
If you try this Korean rolled omelette recipe, please rate the recipe and let me know how it turned out for you in the comment section below. Stay in touch by following me on YouTube, Pinterest, Twitter, Facebook, and Instagram.Print
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