This recipe for Korean rolled omelette is very easy, and  it’s one of the most popular and common dishes for a Korean dosirak (lunchbox). This is because it’s easy to make, looks beautiful, goes well with rice, and can last for hours in a lunchbox and still look delicious and fluffy when you open it.

But it’s not just only for dosirak, you can enjoy it any time as a side dish. It’s meant to go with rice so it’s a little salty, so if you eat it by itself reduce the amount of salt you use.

By the way this recipe is a remake from a long time ago! The old video is still available but it’s a little confusing because it’s three egg dishes in one video. This new one is much clearer for you to follow. Enjoy the recipe!


  • 4 large eggs
  • 1 teaspoon kosher salt
  • ½ chopped medium size onion, minced
  • ¼ teaspoon ground black (or white) pepper
  • 1 tablespoon minced green bell pepper, optional
  • 1 tablespoon minced red bell pepper (or minced carrot), optional
  • 1 to 2 tablespoons vegetable oil


  1. Crack the eggs into a bowl and add the salt. Beat with a whisk or a fork. Stir in the onion, ground black pepper. Add red and green bell pepper if you use. Mix it with a spoon. Put the vegetable oil in a small bowl and have a basting brush ready.Korean rolled omlet mixture
  2. Heat up a large non-stick skillet over medium heat. When the skillet is heated, lower the heat to medium low or low. Dip the brush into the oil and brush the skillet. Spoon about ⅓ of the egg mixture into the skillet. Spread the egg mixture evenly with the spoon into a thin, rectangular pancake. Cook for 1 to 2 minutes, until the bottom is set but the top is still a little runny.
  3. Lift up the right edge of the rectangle with your spatula and roll it up from right to left. Brush some oil on the cleared part of the skillet and move the rolled egg back to the right side of the oiled part of the skillet.Korean rolled omlet
  4. Spoon half of the remaining egg mixture into the skillet, just to the left of the omelet roll so that the eggs run into the bottom edge and extend the omelet you already cooked, shaping it into a rectangle. Let this new layer cook for 1 to 2 minutes, until set on the bottom but still a little bit runny on top.
  5. Using a spatula, turn the rolled omelet over onto the new egg pancake and roll up the omelet from right to left. You will now have a roll on the left side. Brush the skillet with the remaining oil and push the omelet roll back over to the far right side.Korean rolled omlet
  6. Repeat Step 4 with the remaining egg mixture. When the last layer has set, roll up the omelet again from right to left into a long, even, rectangular shape. Reduce the heat to low and cook, turning the omelet so that the 4 sides cook evenly, 3 to 4 minutes.Korean rolled omlet
  7. Remove the skillet from the heat and transfer the omelet to a cutting board. If you need to shape it into a better rectangle, wrap in a gimbap mat and press and shape it with your hands. Let it cool for 5 minutes, then cut crosswise into ½ or ¾ inch slices and serve it with rice.Korean rolled omlet

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  1. Celinejph FRANCE joined 1/16 & has 6 comments

    It’s delicious, I made it with soybean sprouts soup and rice, I ate before I took a picture hahaha, I’ll take the picture first when I make it again soon xD

  2. Chrisr Canada joined 9/22 & has 1 comment

    It’s a really good recipe and easy since I didn’t have to buy special ingredients. I added more eggs since I put ham and mushrooms in my mix.

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  3. Silvia Ammert Gronau/Westf. in Germany joined 8/21 & has 1 comment

    I made this rolled Omlette a few weeks ago for my husband and me…. It was soooo delicious… We enjoyed the breakfast…

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  4. MaangchiLove Montreal, Toronto joined 8/19 & has 59 comments

    Made it! Soooo gooooood, Maangchi, thank you. Made some cuke salade, too

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  5. Primalwalk Colorado joined 5/20 & has 18 comments

    I just found out about this Maangchi, and as a vegan, I had to say I was so jealous – but, Just Egg has been on sale at wholefoods for $3.99, so I bought two, added a cup of squeezed out kimchi (homemade), 2 Tbsp sake and a Tbsp of soy sauce, and a quarter teaspoon of MSG. Cooked it in a geran mari pan with olive oil, and added a little Daiya cheese each fold. Came out great and my family is once again happy!!! Thank you for making Korean food so accessible :-)

    You are an excellent human!!!

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  6. kavi srilanka joined 1/19 & has 1 comment

    it is very delicious , thank u maangchi

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  7. Sekai07 Philippines joined 5/18 & has 2 comments

    Hi maangchi, where can I buy shrimp sauce?? Or salted fermented shrimp??

  8. Cornelius B. Ecuador joined 12/17 & has 42 comments

    Last week I experimented a little with Gyeranmari 계란말이, to make it more complete as a main dish in stead of a side dish, which may be interesting for the vegetarians among us. I added green onion, garlic, and Shiitake (seasoned like in Japchae), all fried before, and poured the egg on top to make the roll. The result was very yummie, had it for supper with rice.
    Mixing a tablespoon of Gochu-Garu in the battered eggs, and using 3 Shiitake on 6 eggs.

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  9. Cornelius B. Ecuador joined 12/17 & has 42 comments

    Annyeong, Maangchi,

    Today I made my first attempt at Korean cooking: as I had run out of bread (I´m living in the mountains: no bakery around every corner), I decided to make Gyeranmari 계란말이 for Brunch, as I have lots of eggs from my own chickens (a special ingredient not everyone has available in NY).
    I fried the onions first, as I like the flavor of freshly fried onion, and made the eggroll as you showed in the vid. Turned out not as perfect as yours, but I´m not a professional.
    As I don´t fancy plain eggroll, I made a small quantity of Yangnyeom-Tongdak-sauce to pour over it. It turned out “mmmh, tasty” as you always say, and I had a wonderful brunch. Well strengthened for TaeKwon-Do-training in the afternoon now.

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    • Cornelius B. Ecuador joined 12/17 & has 42 comments

      BTW: the reason why my Gyeranmari looks so yellow, is that my chickens only eat natural food: some corn for breakfast (which they come eating from my hand), and all the worms and bugs they find on my land. The yolks of the eggs are almost orange.

  10. ededo Philadelphia joined 4/16 & has 1 comment

    Super easy to make! I only used one egg and 1/3 cup of water to maker one serving. And the microwave time was reduced to three minutes. It turned out yummy~ Thanks Maangchi!

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  11. malmi perera sri lanka joined 2/15 & has 9 comments

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

  12. Kochtail Berlin, Germany joined 5/12 & has 1 comment


    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!


  13. chosean katy joined 9/11 & has 1 comment

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

  14. Ikkin-bot edmonton joined 9/10 & has 27 comments
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