Korean Gaeran Mari Rolled Egg Omelet

Korean Rolled Egg Omelette (Gaeran Mari)

The Spruce / Stephanie Goldfinger

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
26 Calories
2g Fat
1g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 26
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 61mg 20%
Sodium 290mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 2%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 37mg 1%
*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.)

Just a few scrolls through social media posts of delicious food from around the world will show you, without a doubt, a picture or video of Korean gaeran mari. This amazing, flavorful egg preparation is a common Korean side dish that's a classic lunch addition and an easy-to-find street food that is widely consumed all over Korea. In brief, gaeran mari is a basic omelet that gets rolled into a hot pan and then sliced into pieces that show the pretty inside. In short, you need just eggs and seasonings but anything goes, from zucchini to spinach or kale; cheese or bacon or any deli meat; or the classic scallion, carrot, and seaweed, like in our recipe. The fillings can be anything you want—the trick lies in making a neat roll that you can slice and display for a picture-perfect dish.

Other more elaborate versions use plenty of eggs to make a thicker roll. The first roll is made and set to the side of the pan, then more egg mixture is added into the empty space of the pan and cooked so this newly cooked layer can be attached to the already rolled egg. The roll can keep growing and growing, so the thickness and amount of eggs vary from recipe to recipe and from cook to cook. Our recipe serves one person as a snack and three guests as a side dish. But once you've mastered the rolling technique, you can experiment and make thicker rolls with other fillings.

Healthy, delicious, and full of protein, this Korean omelet makes a complete meal. It's consumed at all times, not only for breakfast, so add it to your bento lunch with a few slices of bread or make it a light dinner with a small bowl of soup or a side of steamed rice. Eat it hot, warm, or cold. The beauty of the dish is its versatility but also how delightful it looks. To make a perfect Korean omelet, you need a great nonstick pan, patience, and a good spatula to help you roll the egg. Cook over a steady, gentle heat; too hot, and the egg will dry up and break, too low and the eggs will not set, making your roll runny inside. For thin rolls, use a large pan, whereas for thicker rolls use a small pan. For a quick lunch serve it with a green salad.

Ingredients

  • 3 medium eggs

  • 1/2 small onion, finely chopped

  • 1/2 small carrot, finely chopped

  • 1 sheet Korean roasted gim seaweed

  • 1 teaspoon salt

  • 1 dash freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Korean Rolled Egg Omelette (Gaeran Mari) ingredients

    The Spruce / Stephanie Goldfinger

  2. Mix eggs with a whisk or fork and add onion and carrot until well combined.

    eggs whisked together with onions and carrots

    The Spruce / Stephanie Goldfinger

  3. In a lightly greased pan, pour the egg mixture and heat slowly over low heat. Season with salt and pepper.

    eggs cooking in a pan

    The Spruce / Stephanie Goldfinger

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

    eggs with a sheet of seaweed on top

    The Spruce / Stephanie Goldfinger

  5. Roll ​omelet into a tight roll by lifting side with spoon or baking spatula.

    roll omelette around the seaweed

    The Spruce / Stephanie Goldfinger

  6. Let omelet rest for a few minutes to cool.

    rolled omelette on a plate

    The Spruce / Stephanie Goldfinger

  7. Slice into 1-inch pieces and serve with cross-sections showing.

    Korean Rolled Egg Omelette (Gaeran Mari) on a plate

    The Spruce / Stephanie Goldfinger