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Side dishes

Rolled Omelette

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gyeran-mari

Thin layers of egg rolled into a fluffy log — a lunchbox favorite.

Easy15 min2 servings★ 70VegetarianContains eggContains soyContains sesame
Rolled Omelette

History & culture

Rolled omelet (gyeran mari) became popular in late-twentieth-century lunchboxes and casual dining for its neat slices and mild taste. Home cooks and street vendors may layer eggs with carrots, scallions, or ham, rolling them in a rectangular pan. The dish is now common in Korean dramas, cafeterias, and diaspora kitchens as an easy protein side.

Servings
2

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Ingredients & steps

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Ingredients

  • Neutral cooking oil
    1 tbsp
  • Carrot
    0.25 medium
  • Egg
    4 each
  • Green onion

    Substitutescallion or spring onion

    1 stalk

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    0.5 tsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    0.5 tsp
  • Salt
    0.25 tsp

Steps

  1. 12 min

    Beat eggs with salt; finely dice carrot and green onion, then mix in.

    • Egg
    • Salt
    • Carrot
    • Green onion
  2. 2Medium heat3 min

    Heat oiled rectangular pan on medium; pour thin egg layer and roll from one end.

    • Neutral cooking oil
    • Egg
  3. 3Medium heat5 min

    Push roll aside, add more egg, roll again; repeat until all egg is used. Slice into rounds.

    • Egg
    • Soy sauce
    • Toasted sesame oil

Storage & reheating

Refrigerate up to 2 days; slice when cold for clean rounds.

Troubleshooting

  • ⚠️ Roll cracks or breaks

    → Keep heat medium-low and make each layer thin before rolling.

  • ⚠️ Outside burns before center sets

    → Use lower heat and cover pan briefly after each pour.