Recipes

Rolled omelette sidedish

Gyeranmari 계란말이

Gyeranmari and gyeranjjim (the other dish in this video) are very basic Korean egg side dishes. Gyeranmari is usually used as a side dish for school lunch boxes.

Ingredients:
3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper, vegetable oil.

Directions:

  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
  4. Pour about 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan.
  5. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  6. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  7. Make a long rectangle box shape by cooking 4 sides.
  8. When the omelette cools down, cut it into bite size and serve it with rice.

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183 Comments:

  1. Kochtail Berlin, Germany My profile page joined 5/12
    Posted May 17th, 2012 at 12:18 pm | # |

    Hello,

    Absolutely love your site and videos! Just back from Manhattan where I had LOTS of amazing Korean food. Been looking for this spicy steamed recipe, and cant wait to make. I do not have a microwave and am a bit perplexed how I can make, but will experiment with floating a bowl in boiling water…if anyone has any tips, much appreciated.

    My recipe wish: those delicious little semi-sweet dried anchovies with peanuts!

    Best,
    Joe

  2. chosean katy My profile page joined 9/11
    Posted September 7th, 2011 at 11:46 am | # |

    Do you have a recipe for Sae woo jeot? Thanks!

  3. Ikkin-bot edmonton My profile page joined 9/10
    Posted May 16th, 2011 at 11:32 pm | # |
  4. meimei50 Wisconsin My profile page joined 4/11
    Posted April 23rd, 2011 at 11:23 pm | # |

    Hi Maangchi! I love shrimp- can I use the salted shrimp along with the sauce? Thanks!

  5. jlakor Seoul My profile page joined 3/11
    Posted April 4th, 2011 at 2:37 pm | # |

    One thing that I would recommend doing when making either of these dishes is to run the eggs through a sifter a couple of times. Doing so will remove the membrane that is in the egg. This little extra step will make the eggs softer. Maangchi, thank you for your continuous pursuit in spreading Korean cuisine to the masses.

  6. sammyvicious My profile page joined 5/10
    Posted March 24th, 2011 at 9:52 am | # |

    THANK YOU MAANGCHI!!!!!!!!!!!!!!!!

    definitely going to make Gye Ran Mal Yee for my doshirak tomorrow.

  7. jinscon2 South Korea My profile page joined 1/11
    Posted January 19th, 2011 at 4:30 am | # |

    Hello everyone, what is best substitute for shrimp sauce? ^^
    Thank u~

  8. jinscon2 South Korea My profile page joined 1/11
    Posted January 9th, 2011 at 7:25 pm | # |

    I always have a headache thinking about what to cook~
    Thanks Maangchi~ you always save me! ^.^

  9. fairygothmom Glen Cove, NY My profile page joined 1/11
    Posted January 4th, 2011 at 3:51 pm | # |

    I don’t have shrimp or fish sauce. ^_^;; Could Chinese oyster sauce be used instead? I imagine it would be less salty but we’re having jjajangmyun so I think less salty sides might work best?

    • Maangchi New York City My profile page joined 8/08
      Posted January 4th, 2011 at 6:42 pm | # |

      Do you have soy sauce and hot pepper flakes? If so, make the second version “spicy steamed eggs”
      If you like to make yellow beautiful steamed eggs, use salt and add chicken or beef stock instead of water.

  10. KillDeer Hamilton, Ontario My profile page joined 9/10
    Posted September 18th, 2010 at 6:18 pm | # |

    My Gye ran mal yee did not turn out very pleasant to look at. The taste was good but I was not very good at folding it! I will practice more and more and I hope to improve and impress everyone. Thank you for sharing these recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted January 4th, 2011 at 6:44 pm | # |

      “.. I was not very good at folding it.I will practice more and more”
      : ) I’m glad it turned out delicious at least though. Cheers!

  11. ximachikenx My profile page joined 7/10
    Posted September 15th, 2010 at 11:08 pm | # |

    Made gye ran jjim along with dubu buchim yangnyumjang among other things for my family for dinner today, my parents loved both Korean dishes :). The gye ran jjim was sooo good, I’d like to make it again!

  12. HelloPandaBiscuit My profile page joined 8/10
    Posted September 2nd, 2010 at 9:52 pm | # |

    or perhaps I will put them in the bowl, then put the bowl in the steamer…would that be better than putting them straight into the pan?

  13. HelloPandaBiscuit My profile page joined 8/10
    Posted September 2nd, 2010 at 9:45 pm | # |

    Hi Maangchi! <3 I love both of those egg side dishes! I make the Gye ran mal yee all the time! I havent made the Mae woon gyeran jjim in a while, but I was going to make it tonight. The last time I made it I didnt have a microwave so I cooked it on the stove instead and it turned out wonderfully! I still don't have a microwave but I don't remember if last time I cooked it in the pan with the lid on or off…do you possibly no which way would be better? If not I guess I'll just experiment ^.~! Thank you very much!

  14. Eden India My profile page joined 8/10
    Posted August 5th, 2010 at 3:32 pm | # |

    You look very pretty in this video and the dress suits you!! I am going to make Gye Ran Mal Yee tomorrow. Will let you know how it turn it :-) Wish me luck ;-)

  15. lane My profile page joined 8/10
    Posted August 4th, 2010 at 6:53 pm | # |

    Does the taste differ, whether you use sae woo jeot or fish sauce ?
    I had gye ran jjim for the first time at korean bbq, and I’m sure they used salted shrimp.. I would like to try to make this but would like to know if the taste would be different depending upon the salty ingredient used.

  16. ximachikenx My profile page joined 7/10
    Posted August 3rd, 2010 at 1:29 am | # |

    Great recipe as usual. :) I was wondering if the gye ran jjim is like the kind of steamed egg you see in Korean barbeque restaurants? It comes in an earthenware pot like soondubu. Very delicious~

  17. vortexae Boulder, Colorado, USA My profile page joined 6/10
    Posted June 27th, 2010 at 4:38 pm | # |

    I made Gye ran jjim recently, and it was just as easy and yummy as you say! I steamed the egg in a bowl inside my rice pot on the stove, cooked them both together (15 minutes), and then I ate the rice and the egg together. It was wonderful. But it was very difficult to clean up after–the bits of egg stuck to the bowl were extremely stubborn. It was such an ordeal I haven’t made it since, which is sad. Do you have any tricks for cleaning up?

  18. yorkshine Brisbane My profile page joined 6/10
    Posted June 24th, 2010 at 9:50 am | # |

    aww…I was too greedy to add mushroom in my 계란 말이, and failed to flip it over :p

  19. Thaory Montreal My profile page I'm a fan! joined 9/09
    Posted May 11th, 2010 at 1:56 pm | # |

    My mom make something similar that I love but she adds fish egg into it ^^. So good. Ill try to make her these see if she likes it!

  20. floridaclyde Florida My profile page I'm a fan! joined 3/10
    Posted May 8th, 2010 at 9:59 pm | # |

    I tried making Gyeran Mal Yee a couple of times ! Tasted Great but I need practice on the appearance ! I tried Mae woon gyeran jjim tonight and I LOVE it ! the texture of the eggs was awesome ! I made a large batch of Job Chae (last night) for my lunches this week at work. I was running low on Ojingeochae muchim so i stopped by the Asian Grocery on the way home from work to buy the dried squid.(I have all the other ingredients. Now I learned another wonderful side dish ! Thanks Maangchi . Happy Mothers Day !

    • Maangchi New York City My profile page joined 8/08
      Posted May 9th, 2010 at 12:42 pm | # |

      “! I tried Mae woon gyeran jjim tonight and I LOVE it ! ” lol, I know you like spicy food! Thank you!

  21. rami My profile page joined 5/10
    Posted May 7th, 2010 at 3:16 am | # |

    you know..You are so CUTE! hehe
    i often use eggs for cooking but i’d never cooked the spicy one,though!
    I should try this one :) so excited!!
    and Maangchi!! I love your energy !!
    Please stay with it
    thank you ^^

  22. Kiefer Netherlands, Almere My profile page joined 5/10
    Posted May 4th, 2010 at 5:07 pm | # |

    I just made Gye ran mal yee, i’m eating it right now. And I am loving it.
    I didn’t get the good shape for it though :(

    But thanks alot, keep on the good work please :)

  23. KKVL Belfast, My profile page joined 4/10
    Posted April 27th, 2010 at 7:27 pm | # |

    i was reading through the recipe and noticed i have all the ingredients for the spicy steamed egg! so having the urge to want to rush to the kitchen to try making it now (it’s 12.25am as i type) ..lol !

    gonna try it first thing in the morning..thanks loads for the awesome recipes maangchi =)

  24. yummytummy Cheyenne, Wyoming My profile page joined 4/10
    Posted April 4th, 2010 at 7:40 pm | # |

    Thank you Maangchi! I’m originally from Los Angeles and am currently traveling the US cross country. I sorely miss the excellent Korean food in LA. After trying recipes from different websites, I’ve found your videos, instructions, and pictures the best. I tried the rolled omelette and it was better than what I used to buy at the Korean market in LA!

  25. sereneczb Singapore My profile page joined 2/10
    Posted February 3rd, 2010 at 10:32 am | # |

    Hi Maangchi,

    How long can we keep the roll omelette in the fridge? Do I need to freeze them? =)

  26. slyminx Dongducheon, South Korea My profile page joined 1/10
    Posted January 13th, 2010 at 9:24 am | # |

    Hey there!

    I’m currently living in South Korea in Dongducheon (or Tongduchon is another way I’ve seen it spelled.) Anyway, there’s a great bibimbap/kimbap place that I like to go to and the first time my husband and I went, they served us three side dishes. One of them looked like it was similar to your rolled omelet but it was more thinly sliced and served cold. I remember there being green onions and the egg had a juicy saltiness to it, it was great to take bites of that in between bites of my steaming hot bibimbap. My question is that do you think this was just a variation of the rolled omelet?

  27. Sandra
    Posted January 6th, 2010 at 1:46 pm | # |

    Thank you so much for your wonderfull recipes!! I have a small question about the steam egg. Can I fry it in a pan? I have had a dish like that before and it was very yummy!!

  28. layla
    Posted January 4th, 2010 at 7:01 pm | # |

    omg i made the steamed egg and it was very good. thank you!

  29. Zohra
    Posted January 4th, 2010 at 9:11 am | # |

    I just made the Gye ran mal yee today and it was sooooooooooo good! thank you so much for your recipes! I’m in loveee with korean food (and anything korean in general). Your videos are really interesting to watch, i can just sit on your blog for hours watching how to cook different korean dishes, thank you so much for posting them up Maangchi! :)

  30. Matt
    Posted December 24th, 2009 at 2:01 am | # |

    Hi!

    I just found your website today and i gotta say its pretty awesome!
    I will definitely be trying out some of your recipes very soon

    Im thinking a might try to do a mix between the rolled omelet and the vegetable pancake im just wondering if i will be able to keep it together to roll it with all the extra ingredients in it.

    also i was wondering. I see you use saute pans alot. are those traditionally used in korean cuisine? I have a wok but i guess its a much smaller flat cooking surface. im gonna try it out with that though and see how it goes.

    thanks for the recipes!

    • Matt
      Posted December 25th, 2009 at 12:58 am | # |

      Hey again! i made the rolled omelet tonight and its in the fridge cooling. i also did the vegetable seafood pancake tonight with my dinner and it came out great! ive had it at korean bbq restaurants before but never really quite knew how to make it. but i loved it and my gf enjoyed it too!

      thanks!!

  31. Anonymous
    Posted December 4th, 2009 at 5:47 pm | # |

    i tried making the spicy egg dish, but after steaming it for 30 minutes only the top of the egg was cooked. But the bottom was raw! What can I do to make sure the egg will cook next time?

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2009 at 5:57 pm | # |

      steam longer or stir it with a spoon and reheat it again. Good luck with making delicious steamed egg side dish!

  32. Chinese Vegetable Recipes
    Posted November 9th, 2009 at 11:44 pm | # |

    Wow, the cooking pics are so hd, it’s so easy to follow and thanks for sharing!

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2009 at 9:32 am | # |

      yes, especially gyeranjjim recipe is super easy. Let me know how it turns out if you make.

  33. Anonymous
    Posted November 9th, 2009 at 5:40 pm | # |

    Oh.. wait. Nevermind. I just saw the video. Haha sorry!

  34. Anonymous
    Posted November 9th, 2009 at 5:32 pm | # |

    Hello!

    I was wondering about the microwave oven. How high must the temperature be?

  35. jhm
    Posted November 5th, 2009 at 12:52 pm | # |

    does “ts” mean tablespoon or teaspoon (3 t = 1 T)?

    I really liked the shrimp/egg dish made with a T of fish sauce and 3 large eggs. I went out and got some of the salted shrimp, but I can’t seem to get them from sinking to the bottom during steaming (I use a bamboo steamer) Any suggestions, or is it supposed to end up on the bottom?

    • jhm
      Posted November 5th, 2009 at 1:01 pm | # |

      I should have watched the vid before I asked about the measurements. Apologies.

      The other question still stands.

      • Maangchi New York City My profile page joined 8/08
        Posted November 6th, 2009 at 7:20 am | # |

        1 tbs(tablespoon)= 3 ts (teaspoon)

        I usually use only salty shrimp juice when I make gyeranjjim. Get the shrimp juice from the jar. If you like to use shrimp, mince it finely and add it to the egg.

  36. charlene
    Posted October 6th, 2009 at 9:44 pm | # |

    I so love this website! This site is very helpful and very attractive! The procedures are very easy to follow. YOu’re doing a great job, Maangchi! I so love Korean foods!

  37. J.J
    Posted September 29th, 2009 at 4:55 pm | # |

    hey :)
    do u know what fish cake sold in the streets in korea?
    im just windering if you have the recipes u could post if
    you can post it too :)
    thanks

    by the way,
    great job on putting so much time
    for answering all our comments and answers
    keep it up :)

  38. Anonymous
    Posted August 21st, 2009 at 8:44 pm | # |

    너무 귀어우시구 애교 있으신거 같아요! 잘 봤습니다^^

  39. liv4koreanfood
    Posted August 18th, 2009 at 10:03 pm | # |

    Thank you so much for posting this video and putting the recipes up. I’m always trying to think of something to take to lunch at school and the gye ran mal yee is perfect. I never thought of taking these to school even though I love them. Finally I know how to make them!!! ^^

  40. Chantal
    Posted August 11th, 2009 at 4:44 am | # |

    wow this website is great!
    thanks for sharing your recipes. THEY’RE GREAT!
    i don’t eat spicy food but i want to know if you have a recipe that i can make quickly/easily to take to school?

    (i go to school at around 6.30 am so i have to make it the night before)
    can you please help?

    • belles
      Posted October 12th, 2009 at 5:21 am | # |

      i have the same problem too!

  41. medusagirl
    Posted July 19th, 2009 at 8:59 am | # |

    Hi!

    I was wondering if you could add minced meat into the steamed egg mixture?
    I enjoyed the spicy steamed egg! Great meal for a busy single girl. :)

  42. Michelle
    Posted July 2nd, 2009 at 7:25 pm | # |

    Looks yummy! I would definitely try this recipe out.
    I recently when to a Korean restaurant and one of the side dish that came out was little pancake-like pieces with what seems to have eggs & vegetables in it and you roll in into the lettuce with bean paste(?) It was very good but I could not find the recipe online as I do not know what it is called. Can you help?

    Thank you very much for this wonderful website! =]

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2009 at 8:07 pm | # |

      hmm, I don’t know what it is. Give me more description about the food, or leave your question on the forum http://www.maangchi.com/talk/forum/general-discussion

      • Michelle
        Posted July 2nd, 2009 at 8:47 pm | # |

        Oh, I think I found the name “Haemul Pajun”.
        Is the recipe for that like the Vegetable Pancake? I remember eating it and it had more egg than flour.

      • Maangchi New York City My profile page joined 8/08
        Posted July 3rd, 2009 at 7:33 am | # |

        haemul pajeon! It’s made with green onions and seafood. Can you make it by modifying my vegetable pancake recipe? Anyway, I should post haemulpajeon recipe someday.
        haemul(해물): seafood
        pajeon (파전): green onion pancake

  43. Jessica
    Posted June 16th, 2009 at 2:29 pm | # |

    Hi Maangchi.

    Do you recommend this side dish to be eaten warm or is it still edible after it is refrigerated?

    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2009 at 6:33 am | # |

      Yes, you can refrigerate the both, but steamed egg side dish is tasty when it’s warm, and gyeranmalyee can be refrigerated.

  44. FTTS
    Posted June 8th, 2009 at 9:37 pm | # |

    Maangchi!!
    I saw I had all the ingredients to make the rolled egg, so I did!! But I haven’t given up on making a tasty dukguk yet though! >=] Thanks for your advice! Here’s a picture of it, I’m happy with the results!!
    http://s717.photobucket.com/albums/ww177/Korinesefood/?action=view&current=IMG_1348.jpg

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2009 at 11:08 pm | # |

      Wow, it looks really beautiful and delicious! I’m happy with the results, too! : ) I was going to leave a comment under the photo, but it seems like I have to sign up for photobucket. Email me the photo at maangchi@gmail.com, then I will post it on my website. Well made!

  45. D
    Posted June 4th, 2009 at 11:51 am | # |

    I enjoy and love watching your videos classes. I learn a lot from your videos. You are so thorough in demonstrating and explaining each step of all your recipes. And not to mention it is great that you take the time to respond to everyone’s comments. Thank you for posting a good website of cooking classes.

  46. Ryan
    Posted June 1st, 2009 at 1:56 pm | # |

    Hi Maangchi,
    I can’t wait to make the Gye ran jjim. My adopted korean family in korea used to make this for me all the time when I was stationed there. There’s a lot more recipie’s that I’ll be making too. Komapsumnida…sugwa sayo!

  47. Gracie
    Posted May 23rd, 2009 at 11:20 am | # |

    anyonghaseyo…this is allsome, when u see the presentation, u wouldn’t know its just an egg…i will make this tomorrow…it might help my nephews and nieces get more appetite to eat becoz of the view…hehehe…maangchi kamsahamnida…

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2009 at 4:33 pm | # |

      you must be a real good aunt for your nephews and nieces! : )
      I hope they love your egg side dish,

  48. josh
    Posted May 13th, 2009 at 4:26 pm | # |

    oh ok thanks maangchi! ^_^

  49. josh
    Posted May 13th, 2009 at 12:35 am | # |

    annyeong!
    its josh again!
    since i ran out of hot pepper flakes will it be ok if i use gochujjang?
    thx maangchi! :]

    • Maangchi New York City My profile page joined 8/08
      Posted May 13th, 2009 at 5:52 am | # |

      Hi, Josh! You could use it, but be sure gochujang (hot pepper paste) has its own strong flavor.

  50. Anonymous
    Posted May 11th, 2009 at 11:38 pm | # |

    Hi! I just discovered your website yesterday and I already made 2 dishes. I just made the steamed egg and it was delicious! It tasted just like my mom used to make. Thx!

    • Maangchi New York City My profile page joined 8/08
      Posted May 12th, 2009 at 7:52 am | # |

      wow, fast! So do I! When I find an interesting recipe, I try it out in a few days! : ) You have already made 2 dishes! Steamed egg dish (gyeranjjim) is very easy to make, right?
      http://www.maangchi.com/recipe/egg-side-dishes

      Send me some photos of your food, then I will post them on my website! Your photos will encourage ppl to cook!

  51. adeana
    Posted April 26th, 2009 at 6:43 am | # |

    Hi- I’m looking for the recipe for the quail eggs in the light brown sauce. I love eating them for breakfast and would like to make them at home.
    thanks!

  52. Maangchi New York City My profile page joined 8/08
    Posted March 29th, 2009 at 11:23 am | # |

    Depressed until I found this site,
    hehe, interesting and long name!
    oh, I’m so happy to hear that you like my recipes! Thank you,

  53. Depressed until I found this site
    Posted March 28th, 2009 at 8:53 pm | # |

    Hi Maangchi,

    I got married to a Korean man who doesn’t like eating out, and only eats Korean food. I tried cooking Korean food by looking at cook books, but it never turned out right because I usually learn by watching people cook. I was starting to get really depressed everyday around the time I started preparing my husband’s dinner, but I recently found your site and it’s changed my life. I love your site, I love your food, and I LOVE YOU! You’re my hero!

  54. Janet
    Posted March 24th, 2009 at 10:29 pm | # |

    I’m going to make the steamed egg right now :)! Does it make a difference if you microwave it or steam it? Or does it taste the same either way?

  55. Maangchi New York City My profile page joined 8/08
    Posted March 24th, 2009 at 9:10 am | # |

    Jee wha,
    Thank you very much!

    Josh,
    yayee, it’s a very easy recipe, right? Thank you for your update!

  56. Josh
    Posted March 24th, 2009 at 12:25 am | # |

    great 매운 계란찜 recipe!
    i made it for breakfast it was really good! :]

  57. Jee wha
    Posted March 18th, 2009 at 5:44 pm | # |

    Hi Maangchi…

    Cooking is also one of my passion especially Korean cooking. I really love your website and thanks to your great work and effort I have made many amazing dishes.
    Thank you.

  58. Maangchi New York City My profile page joined 8/08
    Posted March 13th, 2009 at 10:22 pm | # |

    Jerry,
    wow! 25 years is long time! I hope you have happy family with yon hui! Thank you! Surprise her with good Korean food that you learn.

    May,
    Thank you very much!

  59. May
    Posted March 13th, 2009 at 9:29 pm | # |

    Maangchi,
    Just want to say that I’m your big fan on your vedeo. Also, you always have a sense of humor on your cooking…. I really enjoy watching!!! Hope there will be more intersting dish.

  60. jerry
    Posted March 13th, 2009 at 8:54 pm | # |

    hi maangchi,i love your website.i was married to a korean lady for 25 years & i loved her cooking.she made gye gran jjim just like your grandmother.she is in korea now but we are trying to get remarried.her name is yon hui.your recipes & videos haav helped me enjoy the food ive missed so much.going to the korean market tomorrow.thank you.kom som ni da.anyong ka sayo.

  61. Maangchi New York City My profile page joined 8/08
    Posted March 9th, 2009 at 6:38 pm | # |

    mins,
    You can replace fish sauce with soy sauce or salt.
    I sometimes make spicy gyeranjjim, the second recipe on the page using soy sauce. About 1. 5 tbs soy sauce is needed for the recipe.

  62. mins
    Posted March 9th, 2009 at 5:39 pm | # |

    can i make the gye ran geem without the fish/shrimp sauce? what do i put instead?

  63. Maangchi New York City My profile page joined 8/08
    Posted February 18th, 2009 at 1:46 am | # |

    Surya,
    How did your egg side dishes turn out?

    Krizza, hanaa, and vian,
    Thank you. It’s a very easy recipe! : )

  64. vian
    Posted February 16th, 2009 at 6:35 pm | # |

    I JUST LOVE YOUR cooking show!

  65. hanaa
    Posted February 11th, 2009 at 8:26 am | # |

    thnks Maangchi !
    That is the exact recipe that im looking for(:
    you’re a great help ^^ thanks Maangchi (:

  66. krizza
    Posted February 1st, 2009 at 5:01 am | # |

    i tried the 1st one since it’s my fave side dish after kimchi. really easy to make! it tastes really different though from what my friend’s uncle cooked. but i guess it’s just because he’s s great cook…

  67. Surya
    Posted January 28th, 2009 at 5:37 am | # |

    I loved this video & I’m gonna try first two dishes very soon. Thanks :)

  68. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2009 at 8:06 am | # |

    hanaa,
    check out my bibimbap recipe where I posted egg soup recipe. http://www.maangchi.com/recipe/bibimbap

  69. hanaa
    Posted January 26th, 2009 at 11:37 pm | # |

    hey Maangchi ^^
    yesterday i was watching one of korean variety show called Family outing & in that show, they cooked a egg soup dish that looks very delicious. i tried to find it here, but there’s no recipe of it. i hope you can featured the recipe one day (:
    oh, one of the steps that i remember on how they cook it is that they boil the water first, & then pour in the mixed egg. i like the texture & it sure looks so delicious ! thanks (:

  70. Techreus
    Posted January 23rd, 2009 at 10:37 am | # |

    I love how fun it is to make the first egg dish I have made it many times for my family I am also making afew other dishes such as the spicy fish soup with my mom tonight. I am a young cook and have learned much from your recipes

  71. Rachel
    Posted December 28th, 2008 at 4:15 pm | # |

    Wow, this website is great! Thanks for sharing your recipes with us. I’ll be coming back regularly to learn Korean cooking.

  72. Louise
    Posted December 11th, 2008 at 10:09 am | # |

    Uh, I luv Korean food, all of them, from bibimbap, dukbokkie, jajyangmun, delicious ~u~

  73. Maangchi New York City My profile page joined 8/08
    Posted November 26th, 2008 at 7:37 am | # |

    Jason,
    This is my recipe and I have no problem with the taste. You can always adjust the amount of ingredient according to your taste. If you want, add more water then.

  74. Jason
    Posted November 26th, 2008 at 2:54 am | # |

    Hi!

    I followed the recipe for the steamed egg, but after taking it out of the microwave, it seemed that the egg did not rise much, and the texture is too thick.

    If I add perhaps 1 cup of water, will the texture be lighter, like you suggested for Amy? How can I make the egg rise further?

  75. Maangchi New York City My profile page joined 8/08
    Posted November 5th, 2008 at 10:50 pm | # |

    If you want to make your steamed egg softer, put more water.

  76. Amy
    Posted November 5th, 2008 at 6:54 pm | # |

    quick question for you maangchi.
    i’ve had the steamed egg at restaurants, and it comes out like siken tofu. mine never does that. how do you get it so that it’s a smooth texture.

  77. ann
    Posted November 5th, 2008 at 2:14 pm | # |

    i started watching you on you tube and i just love you!!!

  78. Charmaine
    Posted October 12th, 2008 at 9:46 am | # |

    i did it…. but the shape isn’t right haha.
    i forgot to look at the part that u have to make it square ish. but its okayyy.. i will do it again for my lunch box tomorrow!:-)
    thank you maangchi.

  79. Maangchi New York City My profile page joined 8/08
    Posted October 12th, 2008 at 8:25 am | # |

    Charmaine,
    If you follow this recipe tightly, you won’t fail.
    It’s very easy recipe.

  80. Charmaine
    Posted October 11th, 2008 at 10:04 pm | # |

    its also my first time cooking korean food…..
    i hope i dont fail

  81. Charmaine
    Posted October 11th, 2008 at 9:58 pm | # |

    OMG. i will try that! it looks easy:-)
    THANK YOU SO MUCH FOR THIS WONDERFUL RECIPESSS;-)
    i’m smitten in any korean things:-)

  82. meileng
    Posted October 9th, 2008 at 7:26 am | # |

    thanks maangchi! will try to make a delicious Kim banchan with your help! :)

  83. Maangchi New York City My profile page joined 8/08
    Posted October 7th, 2008 at 11:20 pm | # |

    meileng,
    you can use spoon or your hand to mix it in a big bowl.
    That’s very easy, so I’m sure you will be able to make it.

  84. meileng
    Posted October 7th, 2008 at 9:27 pm | # |

    haha, i’m in love with Korean food these days! :) how do i mix the kim with the seasoning-by dipping or etc? do i need to do anything after mixing it? i can’t thank you enough for sharing all the wonderful recipes, Kamsahamnida!

  85. Maangchi New York City My profile page joined 8/08
    Posted October 7th, 2008 at 4:29 pm | # |

    meileng,
    oh my god! You made a bunch of Korean dishes! Excellent!
    I sometimes make good side dish by mixing toasted kim (seaplant)with seasoning : soy sauce, sugar, garlic, green onions, sesame seeds and sesame oil.

  86. meileng
    Posted October 7th, 2008 at 11:25 am | # |

    Hi maangchi, i’ve been making banchan with your recipes recently, haha!:) I made gye ran mal yee but the shape is not nice like yours-more oblong than rectangular shaped. i also managed to take pics of Gamja Jorim, Myulchi Bokkeum and Sigeumchi Namul which i cooked: http://www.meilengloh.com/?p=312. i toasted kim for a banchan dish but there’s not much flavour to it. Would you have any kim banchan recipe? thanks in advance!

  87. Maangchi New York City My profile page joined 8/08
    Posted October 6th, 2008 at 6:56 pm | # |

    Yes, that’s my recipe.

  88. Anonymous
    Posted October 6th, 2008 at 6:21 pm | # |

    Hey maangchi.

    do we have to put onion?

  89. Maangchi New York City My profile page joined 8/08
    Posted October 2nd, 2008 at 7:12 am | # |

    Portugalbear,
    yeah, next time use a non-stick pan, then you will make beautiful gyeranmalyee. Thank you for your update!

    Anonymous,
    Thank you very much! You, too, keep being interested in my recipes! : )

  90. Anonymous
    Posted October 2nd, 2008 at 3:56 am | # |

    hello! You have the most amazing site! I’m so glad I found this! :D keep up the good work! I love your videos!

  91. Portugalbear
    Posted October 2nd, 2008 at 2:12 am | # |

    I tried the egg roll dish yesterday and with the onion, i added green onion and it was great. had difficulty rolling the egg. probably it’s because i used a cast iron pan instead of non-stick. this is the third dish i’ve tried. I’m going to try the microwave dish next time. thanks Maangchi

  92. kEiGh
    Posted September 30th, 2008 at 1:47 am | # |

    I’ve made the egg roll a while ago for my lunch,, but it doesn’t look rectangular it’s more like a cylinder,, but it taste good…

    Thank you 망지 어니!! (Did I get the spelling correct??) I’m still studying some Korean stuffs…

  93. Maangchi New York City My profile page joined 8/08
    Posted September 24th, 2008 at 7:06 pm | # |

    Isabel,
    Thank you,Isabel!

  94. Isabel
    Posted September 24th, 2008 at 6:56 am | # |

    I just cooked microwaved egg for breakfast today. I never realized cooking egg is so fast and easy. Thanks for the many ideas you’ve shared not only to me but to the many people who’ve watched your videos.

    Keep reaching-out, Maangchi!!

  95. Maangchi New York City My profile page joined 8/08
    Posted September 17th, 2008 at 7:43 am | # |

    Jennifer,
    I’ve already posted the recipe with video. Check out this http://www.maangchi.com/recipe/miyuk-guk

  96. Jennifer
    Posted September 17th, 2008 at 4:21 am | # |

    Hi! Thank you so much.

    I was just wondering can you also teach us how to make seaweed soup? The one i’ve been seeing in korean dramas when there’s someone birthday? or in resturants.

  97. Maangchi New York City My profile page joined 8/08
    Posted September 9th, 2008 at 5:30 pm | # |

    Sylvia,
    no problem. Nobody says you are silly. If someone else says that, I will give him or her hard time. : )
    Yes, vegetable stock will be ok for soondubu, but when it comes to the taste, I can’t guarantee.

  98. Sylvia My profile page I'm a fan! joined 9/08
    Posted September 9th, 2008 at 1:44 pm | # |

    oops silly me, I mixed up the soon du bu and the kim chi jjigae recipes. I did part of both recipes.

  99. Maangchi New York City My profile page joined 8/08
    Posted September 9th, 2008 at 5:47 am | # |

    Sylvia,
    Did you check my recipe? I use pork belly or a can of tuna in kimchi jjigae (stew). Unless you are a vegetarian, next time you make your kimchi stew, use either pork or tuna instead of dried anchovies. It’ll be more tasty.

    Anonymous,
    Thank you very much! : )

  100. Anonymous
    Posted September 8th, 2008 at 10:49 pm | # |

    I love your comments about not using grinder :D I totally agree. I feel the same way about washing grinder. I’ll follow your advice, hand pinching is good enough.

  101. Sylvia My profile page I'm a fan! joined 9/08
    Posted September 8th, 2008 at 4:46 pm | # |

    Thank You Maangchi,
    I used to live in Chicago where I learned to love Korean food. My favorite is Kimchi Chigae. I used to eat it once a week for lunch. Now I have to make it for myself. Your recipes are so helpful and you explain everything so well.

    Today I made kimchi chigae for lunch but didn’t have dried anchovy.
    I substituted some fish sauce (I think it’s Thia style) and some Italian anchovy paste. It was good.

  102. Maangchi New York City My profile page joined 8/08
    Posted September 6th, 2008 at 3:29 pm | # |

    khy,
    yes, you can use salt instead of fish sauce.

  103. khy
    Posted September 6th, 2008 at 2:14 pm | # |

    I was wondering if it was possible too make the steamed egg dish with just salt as opposed to shrimp salt or fish sauced as im not a big fan of the fish flavor on the eggs?

  104. Maangchi New York City My profile page joined 8/08
    Posted August 30th, 2008 at 1:07 pm | # |

    Claudia,
    Good tutorial for those who may be interested in making “steamed egg side dish” (gye ran jjim: 계란찜) with their rice cooker. Thank you very much for your good explanation.

  105. Claudia
    Posted August 30th, 2008 at 12:53 pm | # |

    Hello Maangchi, I love this site. I have tried a couple of recipes and I love the cod fish Jeon the most . It is so good and even my husband, who is not a seafood fan loves it too! Anyway, you mentioned how your grandmother used to cook the eggs with the rice in a special pot. My mom does it too, except she uses a rice cooker. The cooking method is similar, place the egg mixture in the rice cooker when the rice is almost done. Once the rice is done, let it sit for a while and let the steam in the rice cooker does the work. I guess all mothers around the world find ways and tricks to shorten cooking time. Thank you for sharing! I miss my mom’s cooking!

  106. Dee
    Posted August 25th, 2008 at 8:43 pm | # |

    Im really glad to finally find a site where i could learn cooking korean food. My friend and I enjoy eating your food at restaurants in our area and would really like to try doing it at home. im really excited and hope to meet you soon as well

    Thanks,
    Dee

  107. Maangchi New York City My profile page joined 8/08
    Posted August 20th, 2008 at 11:40 am | # |

    Noir,
    This is one of the easiest recipes. Go for it. : )

  108. Noir
    Posted August 20th, 2008 at 8:13 am | # |

    Wow…i would like to try on this side dishes…its looks good and i do loves egg :)

  109. Maangchi New York City My profile page joined 8/08
    Posted August 15th, 2008 at 8:27 am | # |

    Jennifer
    left over kimchi paste could be used for soup, but I usually keep it in the freezer for next kimchi.

  110. Jennifer
    Posted August 15th, 2008 at 1:38 am | # |

    I wish I saw this video before I cooked and burned my steamed eggs. I heated them too long in the microwave and burned them at the bottom. I will try to cook this tommorrow for my breakfast. BTW thanks for posting my kimchi to your blog! It is delicious! I have lots of kimchi paste left over, any idea how I can use it for another dish?

  111. Maangchi New York City My profile page joined 8/08
    Posted August 11th, 2008 at 7:00 pm | # |

    kiki,
    Wonderful! Next time try out the 2nd and the third one, too. : )

  112. kiki
    Posted August 11th, 2008 at 12:47 pm | # |

    hi i have tried making the first dish n it really taste good..thxx

  113. Maangchi New York City My profile page joined 8/08
    Posted August 6th, 2008 at 5:24 pm | # |

    Steve Davis,
    I use shrimp sauce(sae woo jeot) in my zucchini dish instead of using salt, and when I make kimchi, I sometimes use it along with usual fish sauce. And also I sometimes make dipping sauce for boiled pork.

    I will post more recipes using sae woo jeot on my blog sometime in the future.

    Thank you!

  114. steve davis
    Posted August 6th, 2008 at 4:47 pm | # |

    Hi Maangchi, I have a question about the salted shrimp. In the Egg side dish you only use the shrimp juice. What recipes do you use the shrimp for and can this product be used as a shrimp paste base for frying? Great blog!

  115. meileng
    Posted August 4th, 2008 at 9:45 am | # |

    haha, yes i am!:) my husband and friends appreciate the new dishes i made. your recipes are wonderful and easy to follow, and more importantly delicious!

  116. Maangchi New York City My profile page joined 8/08
    Posted August 4th, 2008 at 9:15 am | # |

    meileng,
    Thank you for updating your successful korean cooking. You must be busy cooking korean dishes lately. : )

  117. meileng
    Posted August 4th, 2008 at 8:53 am | # |

    hi maangchi, i made gye ran jjim and my husband loves it! an easy and quick-to-make nutritious dish :)

  118. Maangchi New York City My profile page joined 8/08
    Posted July 30th, 2008 at 10:49 pm | # |

    gabieolie,
    Thank you for letting me know your successful gye ran mal yee making.

  119. gabieolie
    Posted July 30th, 2008 at 10:02 pm | # |

    Hi Maangchi,
    I made gye ran mal yee and it turned out great!!! Over the years, I had tried to make this recipe but had failed miserably… I didn’t know what I was doing wrong. I’m so glad this time I made a good one (well, not as good as yours, it was a little brown), but I’m happy :D Thank you again!

  120. Maangchi New York City My profile page joined 8/08
    Posted July 30th, 2008 at 5:03 pm | # |

    Nathan,
    I’m sure your spicy steamed egg side dish (mae woon gye ran jjim) was tasty! You are a good cook! : )

  121. Nathan
    Posted July 30th, 2008 at 12:38 pm | # |

    I made your “Spicy steamed egg
    (Mae woon gyeran jjim: 매운 계란찜)”

    It was really good, I had it for breakfast with some rice and I didn’t havbe Kimchee so I ate it with a really spicy “Pickled Cabbage Salad” I make.

    Thanks Maangchi.

  122. Maangchi New York City My profile page joined 8/08
    Posted July 28th, 2008 at 8:52 pm | # |

    Agasuka,

    hello!! As I mentioned in the recipe, of course steaming is the more traditional way.

    Not all koreans can eat hot and spicy food. Some koreans can’t handle hot and spicy food. : )

    Take care, Aga!

  123. Agasuka
    Posted July 28th, 2008 at 8:33 pm | # |

    Hi Maangchi,

    What is the traditional way to cook the two microwave egg bowls? I guess… steaming?

    Does Mae Woo mean Hot/Spicy?

    Recently, I bought an Mae Woon Go Chu Jang by Haechandel… (I was in a hurry)I did not notice the two extra characters “mae woon”.
    Regreting now…

    I watched the korean tv commerical of this, even the girl in the ad “blows fire” after adding this to her rice… (If it’s hot to korean, how can I handle this?)

    Actually, sometime ago I bought it once (by the brand Haechandel), it took me more than a year to finish it. The dokbokki I made with this was a “volcano”.

  124. Maangchi New York City My profile page joined 8/08
    Posted July 26th, 2008 at 5:19 pm | # |

    moguo,
    I ate it for almost 1 week. : ) Eventually I had to throw some left over away.

  125. moguo
    Posted July 26th, 2008 at 3:01 pm | # |

    I’ve tried making the rolled omelette before, and it’s definitely much harder than it sounds! Thanks for the video demonstration – I’ve read the instructions before and have seen step-by-step pictures, but it’s not really clear exactly how unless it’s shown in a video. :)

    What did you do with the rest of the egg dishes? As you said, that’s a lot of eggs…

  126. An Out of Town Mom
    Posted July 22nd, 2008 at 7:09 pm | # |

    Thanks for the recipe. You have inspired me – the Gye ran mal yee will be for dinner tonight.

  127. Maangchi New York City My profile page joined 8/08
    Posted July 22nd, 2008 at 8:22 am | # |

    GrEtA~
    Thank you very much!

  128. ~GrEtA~
    Posted July 22nd, 2008 at 1:02 am | # |

    Hi, Maangchi!!
    I must say that your site is really really great=))I just made 계란 말이 and I love it!! Thank you that you post recipes of such a great Korean food^^

    Greetings from Lithuania^^

  129. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2008 at 9:55 pm | # |

    gabieolie,
    oh, thank you for pointing it out. I made a mistake by writing wrong one. For gye ran mal yee, you don’t need to add water. After cracking 3 eggs, just add salt, chopped onion, a little bit of ground pepper, and a pinch of sugar and make the omelette. Sorry I will correct the recipe.

  130. gabieolie
    Posted July 20th, 2008 at 8:34 pm | # |

    Hi Maangchi,

    On the video of gye ran mal yee, it doesn’t show you adding the 1/2 cup of water but on the written recipe, it is listed. I’m wondering which way is right… Should I add 1/2 cup of water or not when I’m making gye ran mal yee? Thanks!

  131. VB
    Posted July 20th, 2008 at 7:52 pm | # |

    Totally agree with Tiffany that yr new kitchen looks super cool & yes, u look like a TV chef!

  132. mandy
    Posted July 20th, 2008 at 4:11 pm | # |

    I tried it just now :) It turned out pretty okay. But it didn’t look as pretty as yours. I had a lot of trouble rolling it and sliding it to the edge.

    Here are the pictures :)
    http://i33.tinypic.com/jjbmo9.jpg
    http://i36.tinypic.com/zldyly.jpg

  133. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2008 at 7:21 am | # |

    mandy,
    I’m looking forward to seeing your photo of egg side dish later. No need to put onion if you don’t like it though. : )

  134. mandy
    Posted July 19th, 2008 at 10:49 pm | # |

    Oh…I see. Maybe I’ll try it with onion one day :) When I have time I’ll make it and show you :P

  135. Maangchi New York City My profile page joined 8/08
    Posted July 19th, 2008 at 9:12 pm | # |

    mandy,
    haha, to make korean style of gye ran mal yee, onion is very essential ingredient for me. However, you can make your own style of gye ran mal yee without using onion. I sometimes use cheddar cheese.

  136. mandy
    Posted July 19th, 2008 at 7:42 pm | # |

    Are there anything else that I could use? Green onions…Are those the same as scallions? I don't like them either. (I sound so picky. >__<;;!)

  137. Maangchi New York City My profile page joined 8/08
    Posted July 19th, 2008 at 7:23 pm | # |

    Thank you, Tiffany,
    haha do I look like a professional chef in my new kitchen?

  138. Maangchi New York City My profile page joined 8/08
    Posted July 19th, 2008 at 7:21 pm | # |

    mandy,
    If you don’t like onion, why don’t you use chopped green onion?

  139. mandy
    Posted July 19th, 2008 at 5:41 pm | # |

    I've been looking for a video on how to make gye ran mal yee for a long time.Thank you soooo much for finally putting one up! :) What if I don't like to eat onions? >__>;;

  140. Tiffany
    Posted July 19th, 2008 at 5:32 pm | # |

    Hi Maangchi!

    It’s great to see you back in video! :] The egg dishes look very easy and quick to make. I’ll try these next time I’m cramming for an exam, or for the vegetarian I feed often. ;D

    By the way, you have a very nice kitchen in your new apartment! All nice and shiny stainless steel. It makes you look like you’re in a professional kitchen, haha. And the lighting overhead is also very good for the videos! :D I can’t wait for more of your recipes!

  141. Maangchi New York City My profile page joined 8/08
    Posted July 19th, 2008 at 8:07 am | # |

    Vickie and nathan,
    Thank you, yest it’s very easy recipe.

  142. Nathan
    Posted July 19th, 2008 at 1:39 am | # |

    I love how easy the last 2 recipes are it’s just mixing ingredients and microwaving.

    Thanks Maangchi, I’ll make these for breakfast as soon as I get some green onions. (I haven’t cooked anything from Asian Cuisine in awhile I have all the bottled ingredients and fermented and preserved stuff but no fresh ingredients like ginger, scallion, and chives)

  143. Vickie
    Posted July 18th, 2008 at 11:02 pm | # |

    Hi Maangchi,
    All three look yummy. I love eggs. I’ll have to give them a try.
    Thanks for the fun video. I hope you are enjoying your new home in New York.
    Vickie


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