Korean Rolled Egg Omelette (Gaeran Mari) Recipe

Korean Rolled Egg Omelette (Gaeran Mari)

The Spruce / Stephanie Goldfinger

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
26 Calories
2g Fat
1g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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 0%
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.)

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.

Serves one person as a snack and three as a side dish. We used a very large sauté pan but if you are using a standard size, pour 1/2 of the egg mixture in first and make it in 2 batches.


  • 3 medium eggs

  • 1/2 small onion (finely chopped)

  • 1/2 small carrot (finely chopped)

  • 1 sheet Korean roasted Gim seaweed

  • 1 teaspoon salt

  • Dash pepper

Steps to Make It

  1. Gather the ingredients.

    Korean Rolled Egg Omelette (Gaeran Mari) ingredients

    The Spruce / Stephanie Goldfinger

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

    eggs whisked together with onions and carrots

    The Spruce / Stephanie Goldfinger

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

    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 omelette.

    eggs with a sheet of seaweed on top

    The Spruce / Stephanie Goldfinger

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

    roll omelette around the seaweed

    The Spruce / Stephanie Goldfinger

  6. Let omelette 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