Gyeranmari
Rolled Korean omelette with vegetables and scallion.
Ingredients
- 4 Egg
- ½ Carrot
- 1 tsp Light soy sauce
- 2 tbsp Neutral oil
- ¼ tsp Salt
- 2 Scallions (optional)
Method
- Finely dice the carrot (small enough to cook through in a thin egg layer) and thinly slice the scallions. Crack the eggs into a bowl, add the soy and salt and beat well, then stir in the carrot and scallion.
- Oil a nonstick pan over low to medium-low heat (low enough that the egg sets without browning). Pour in a thin layer of egg and tilt to coat, then let it set just until the surface is no longer runny, about 1 minute. Roll the sheet to one side of the pan, oil the cleared surface, and pour in another thin layer, lifting the existing roll so the new egg flows under it to fuse. Let it set, roll again over the first roll, and repeat for 3 to 4 layers until all the egg is used and you have a firm log.
- Turn off the heat and let the roll rest, wrapped snugly in a sushi mat or foil (or just left in the pan), about 2 minutes so it firms up and holds its shape for clean slices.
- Slice the firmed roll crosswise into rounds and serve.
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About Gyeranmari
Gyeranmari is the Korean rolled omelette, a common banchan and lunchbox staple built by layering thin sheets of egg and rolling them into a single tight log. Seasoned simply with soy and salt and studded with finely diced carrot and scallion, it reads as a savory, gently seasoned egg dish rather than the sweet Japanese tamagoyaki it resembles. Sliced crosswise, it reveals a spiral of egg dotted with color, which is much of its charm on a table of small dishes.
The technique is the whole point, and this version explains it clearly: cook a thin layer of egg over low heat so it sets without browning, roll it to one side, then pour fresh egg underneath the existing roll so each new sheet fuses to the last. Done right, the finished roll is soft, layered, and evenly set, mild and comforting with a savory undertone from the soy. It's served warm or at room temperature, which makes it ideal for packed lunches, quick bites, or filling out a spread of rice and side dishes. Low in carbs and ready in about fifteen minutes, it's forgiving enough for a first attempt yet satisfying to get right.
Gyeranmari: frequently asked questions
How many calories are in Gyeranmari?
A serving has about 282 calories — 13.6g protein, 4.5g carbs, 23.4g fat, 1.2g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Gyeranmari gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Gyeranmari?
The core ingredients are essential, but you can leave out scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Gyeranmari make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.