Korean Rolled Omelette (Layered Vegetable Egg Roll)
Gyeran-mari - Korean rolled omelette - is a staple of Korean lunchboxes and dinner tables, a dish every Korean home cook masters early. Finely diced carrot, onion, and scallion are mixed into beaten eggs and poured in a thin stream across a lightly oiled rectangular pan. When the egg layer is half-set, it is rolled from one side to the other, then more egg mixture is poured beside the roll and the process repeats three to four times, building concentric yellow layers visible when sliced. Air trapped between the thin sheets gives the omelette its characteristic pillowy softness. Temperature control is critical - too hot and the egg browns; too cool and the layers will not bond. After cooking, wrapping the roll in a bamboo mat or kitchen towel for two minutes sets its shape into a clean cylinder. Found in school cafeterias, picnic bento boxes, and family dinners across Korea.
Adjust Servings
Instructions
- 1
Finely mince carrot, onion, and green onion, then gently blot moisture with paper towel.
- 2
Beat eggs in a bowl and mix in salt, pepper, and milk evenly.
- 3
Add minced vegetables to the egg mixture and stir lightly once more.
- 4
On low heat, lightly oil the pan and pour in one-third of the mixture to cook a thin layer.
- 5
Roll from the end slowly, then repeat twice with remaining egg mixture.
- 6
Cool for 1 minute, then slice into 2 cm pieces and serve.
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