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!
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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
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?
If you want to make your steamed egg softer, put more water.
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.
i started watching you on you tube and i just love you!!!
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.
Charmaine,
If you follow this recipe tightly, you won’t fail.
It’s very easy recipe.
its also my first time cooking korean food…..
i hope i dont fail
OMG. i will try that! it looks easy:-)
THANK YOU SO MUCH FOR THIS WONDERFUL RECIPESSS;-)
i’m smitten in any korean things:-)
thanks maangchi! will try to make a delicious Kim banchan with your help! :)
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.
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!
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.
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!
Yes, that’s my recipe.
Hey maangchi.
do we have to put onion?
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! : )
hello! You have the most amazing site! I’m so glad I found this! :D keep up the good work! I love your videos!
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
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…
Isabel,
Thank you,Isabel!
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!!
Jennifer,
I’ve already posted the recipe with video. Check out this https://www.maangchi.com/recipe/miyuk-guk
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.
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.
oops silly me, I mixed up the soon du bu and the kim chi jjigae recipes. I did part of both recipes.
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! : )
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.
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.
khy,
yes, you can use salt instead of fish sauce.
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?
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.
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!
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
Noir,
This is one of the easiest recipes. Go for it. : )
Wow…i would like to try on this side dishes…its looks good and i do loves egg :)