Side Dishes
Gyeran-mari (Rolled Omelette)
Over high heat the outside browns before the inside cooks. Pour the egg mixture in three parts over low heat and roll as you go, then keep turning the finished roll so it cooks through to the center before slicing.
한국어로 보기 (Korean version)
Steps
- 1
Mince the leek and carrot very finely, to about the size of rice grains. Beat the eggs with the salt and mirim until the stringy chalazae break up.
Straining the egg mixture once gives the slices a smooth cut surface.
- 2
Add the minced vegetables to the egg mixture and stir to combine evenly.
Large pieces of vegetable make the omelette tear at that spot when you roll it.
- 3
Wipe the pan with a thin layer of oil using a paper towel, heat it over low heat for 2 minutes, then pour in one-third of the egg mixture.
- 4
When the top is half set, roll it up from one end and push it aside. Oil the empty part of the pan, then pour in the rest of the egg mixture in portions, cooking each for 1 minute 30 seconds and continuing to roll.
Tilt the pan slightly so the new egg mixture runs under the rolled part.
- 5
Turn the finished roll over low heat for 3 minutes so it cooks through to the center. Transfer to a cutting board, let it cool for 5 minutes, and slice 1.5 cm thick.
If liquid egg runs from the cut surface, press the cut sides against the pan and cook 1 minute more each.
Substitutions
| Instead of | Use | How |
|---|---|---|
| Korean leek | 2 scallions | Scallions are milder, so you can use a little more. |
| carrot | 1 sheet of gim (roasted seaweed) | Don't chop the seaweed; lay it flat over the first layer of egg and roll it up together. |
Storing leftovers
It firms up as it cools, which makes it good for lunch boxes. Cool completely, store airtight in the fridge, and eat within 2 days. To reheat, roll it in a pan over low heat for 2 minutes until hot to the center. Freezing makes it weep and turn rubbery, so don't freeze.
Serve with
Rice, kimchi, and a clear soup. A dip of soy sauce with a few drops of vinegar suits it better than ketchup.
Making more or less
When using 6 eggs in a small pan, make two rolls so each cooks evenly to the center.
Before you cook
- Cook the omelette through to the center so no liquid egg runs out when sliced.
Questions
Why does my gyeran-mari tear while I roll it?
If you roll after the top has fully cooked and dried, the layers won't stick together and they tear. Roll while the top is half set and still moist; a torn spot will seal once you pour the next layer of egg over it. Chunky vegetables also cause tears, so mince them to the size of rice grains.
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