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. Maangchi New York City joined 8/08 & has 12,045 comments

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

  2. Jennifer& has 20 comments

    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?

  3. Maangchi New York City joined 8/08 & has 12,045 comments

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

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

  5. Maangchi New York City joined 8/08 & has 12,045 comments

    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!

  6. 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!

  7. 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!

  8. Maangchi New York City joined 8/08 & has 12,045 comments

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

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

  10. Maangchi New York City joined 8/08 & has 12,045 comments

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

  11. 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!

  12. Maangchi New York City joined 8/08 & has 12,045 comments

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

  13. 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.

  14. Maangchi New York City joined 8/08 & has 12,045 comments


    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!

  15. 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”.

  16. Maangchi New York City joined 8/08 & has 12,045 comments

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

  17. 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…

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

  19. Maangchi New York City joined 8/08 & has 12,045 comments

    Thank you very much!

  20. 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^^

  21. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  22. 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!

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

  24. 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 :)

  25. Maangchi New York City joined 8/08 & has 12,045 comments

    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. : )

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

  27. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  28. 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. >__<;;!)

  29. Maangchi New York City joined 8/08 & has 12,045 comments

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

  30. Maangchi New York City joined 8/08 & has 12,045 comments

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

  31. 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? >__>;;

  32. 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!

  33. Maangchi New York City joined 8/08 & has 12,045 comments

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

  34. 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)

  35. 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.

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