Rolled omelette

Gyeran-mari 계란말이

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.

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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!

Ingredients

  • 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

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Directions

  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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200 Comments:

  1. Maangchi New York City joined 8/08 & has 12,049 comments

    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.

  2. 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!

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

  4. 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

  5. Maangchi New York City joined 8/08 & has 12,049 comments

    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. : )

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

  7. Maangchi New York City joined 8/08 & has 12,049 comments

    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.

  8. 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. >__<;;!)

  9. Maangchi New York City joined 8/08 & has 12,049 comments

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

  10. Maangchi New York City joined 8/08 & has 12,049 comments

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

  11. 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? >__>;;

  12. 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!

  13. Maangchi New York City joined 8/08 & has 12,049 comments

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

  14. 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)

  15. 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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