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.


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



  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 ⅓ 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.




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

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

    • Maangchi New York City joined 8/08
      Posted January 20th, 2011 at 9:03 am | # |

      I would use either fish sauce or salt

  2. malmi perera sri lanka joined 2/15
    Posted February 4th, 2016 at 6:10 am | # |

    Oh, it’s really delicious,your korean food & site is awesome.

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


    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!


  4. chosean katy joined 9/11
    Posted September 7th, 2011 at 11:46 am | # |

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

  5. Ikkin-bot edmonton joined 9/10
    Posted May 16th, 2011 at 11:32 pm | # |

    Made the rolled omelet tonight. Delicious and easy!

  6. meimei50 Wisconsin 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!

  7. jlakor Seoul 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.

  8. sammyvicious 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.

  9. jinscon2 South Korea 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! ^.^

  10. fairygothmom Glen Cove, NY 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 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.

  11. KillDeer Hamilton, Ontario 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 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!

  12. ximachikenx 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!

    • Maangchi New York City joined 8/08
      Posted September 16th, 2010 at 2:27 pm | # |

      yes, fluffy and soft gyeranjjim is really tasty. Happy cooking!

  13. HelloPandaBiscuit 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?

    • HelloPandaBiscuit joined 8/10
      Posted September 2nd, 2010 at 11:52 pm | # |

      I tried steaming it in a bowl in a steamer and it looks so pretty, and tastes very nice! Your recipes are so delicious!

  14. HelloPandaBiscuit 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!

  15. Eden India 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 ;-)

    • Maangchi New York City joined 8/08
      Posted August 5th, 2010 at 7:54 pm | # |

      yes, wish you tons of luck! : )

  16. lane 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.

  17. ximachikenx 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~

  18. vortexae Boulder, Colorado, USA 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?

  19. yorkshine Brisbane 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

    • Maangchi New York City joined 8/08
      Posted June 24th, 2010 at 5:52 pm | # |

      Don’t give up making nice looking gyeranmari. : )

  20. Thaory Montreal 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!

  21. floridaclyde Florida 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 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!

  22. rami 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 ^^

  23. Kiefer Netherlands, Almere 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 :)

  24. KKVL Belfast, 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) !

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

    • Maangchi New York City joined 8/08
      Posted April 27th, 2010 at 10:04 pm | # |

      hope your spicy steamed eggs turned out delicious!

      • KKVL Belfast, joined 4/10
        Posted May 2nd, 2010 at 3:30 pm | # |

        thanks maangchi, the eggs turned out was really easy and quick to make!

        i took a picture of it and have shared it in the flickr pool ^^

        • Maangchi New York City joined 8/08
          Posted May 3rd, 2010 at 4:11 pm | # |

          hi, Kelly! wonderful! : ) Thank you for your update!

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