Korean Rolled Egg Omelette (Gaeran Mari) Recipe

Korean egg
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Ratings (20)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 8 Portions (8 Servings)
Nutritional Guidelines (per serving)
66 Calories
3g Fat
5g Carbs
4g Protein
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Nutrition Facts
Servings: 8 Portions (8 Servings)
Amount per serving
Calories 66
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 113mg 38%
Sodium 371mg 16%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Protein 4g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Korean rolled egg omelette (Gaeran Mari) recipe is as easy to make as an American omelet, but it looks beautiful on the table and is an easy side dish for any meal. Healthy, delicious, and full of protein, Gaeran Mari is a complete breakfast and an easy addition to a bento lunch or a Korean dinner. Like most Korean dishes, this recipe has many variations. You can use different vegetables, even add in some diced ham, omit the seaweed if you don't have any, or Westernize it with the addition of some cheese, and it will still be delicious if you keep the proportions right.

Ingredients

  • 3 eggs
  • 1/2 small onion, finely chopped
  • 1/2 small carrot, finely chopped
  • 1 sheet Korean roasted seaweed (Gim)
  • 1 teaspoon salt, dash of pepper

Steps to Make It

  1. Mix eggs with whisk or fork and add onions and carrots until well combined.

  2. In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.

  3. Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of omelette.

  4. Roll ​omelette into a tight roll by lifting side with spoon or baking spatula.

  5. Let omelette rest for a few minutes to cool.

  6. Slice into 1-inch pieces and serve with cross-sections showing.
    (Serves 1 as a snack and 3 as a side dish).
    *We make this in a very large saute pan but if you are using a standard size, pour 1/2 of the egg mixture in first and make it in 2 batches.