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. liv4koreanfood& has 1 comment

    Thank you so much for posting this video and putting the recipes up. I’m always trying to think of something to take to lunch at school and the gye ran mal yee is perfect. I never thought of taking these to school even though I love them. Finally I know how to make them!!! ^^

  2. wow this website is great!
    thanks for sharing your recipes. THEY’RE GREAT!
    i don’t eat spicy food but i want to know if you have a recipe that i can make quickly/easily to take to school?

    (i go to school at around 6.30 am so i have to make it the night before)
    can you please help?

  3. medusagirl& has 1 comment


    I was wondering if you could add minced meat into the steamed egg mixture?
    I enjoyed the spicy steamed egg! Great meal for a busy single girl. :)

  4. Looks yummy! I would definitely try this recipe out.
    I recently when to a Korean restaurant and one of the side dish that came out was little pancake-like pieces with what seems to have eggs & vegetables in it and you roll in into the lettuce with bean paste(?) It was very good but I could not find the recipe online as I do not know what it is called. Can you help?

    Thank you very much for this wonderful website! =]

  5. Hi Maangchi.

    Do you recommend this side dish to be eaten warm or is it still edible after it is refrigerated?


  6. Maangchi!!
    I saw I had all the ingredients to make the rolled egg, so I did!! But I haven’t given up on making a tasty dukguk yet though! >=] Thanks for your advice! Here’s a picture of it, I’m happy with the results!!

  7. I enjoy and love watching your videos classes. I learn a lot from your videos. You are so thorough in demonstrating and explaining each step of all your recipes. And not to mention it is great that you take the time to respond to everyone’s comments. Thank you for posting a good website of cooking classes.

  8. Hi Maangchi,
    I can’t wait to make the Gye ran jjim. My adopted korean family in korea used to make this for me all the time when I was stationed there. There’s a lot more recipie’s that I’ll be making too. Komapsumnida…sugwa sayo!

  9. Gracie& has 2 comments

    anyonghaseyo…this is allsome, when u see the presentation, u wouldn’t know its just an egg…i will make this tomorrow…it might help my nephews and nieces get more appetite to eat becoz of the view…hehehe…maangchi kamsahamnida…

  10. oh ok thanks maangchi! ^_^

  11. annyeong!
    its josh again!
    since i ran out of hot pepper flakes will it be ok if i use gochujjang?
    thx maangchi! :]

  12. Hi! I just discovered your website yesterday and I already made 2 dishes. I just made the steamed egg and it was delicious! It tasted just like my mom used to make. Thx!

  13. Hi- I’m looking for the recipe for the quail eggs in the light brown sauce. I love eating them for breakfast and would like to make them at home.

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

    Depressed until I found this site,
    hehe, interesting and long name!
    oh, I’m so happy to hear that you like my recipes! Thank you,

  15. Depressed until I found this site

    Hi Maangchi,

    I got married to a Korean man who doesn’t like eating out, and only eats Korean food. I tried cooking Korean food by looking at cook books, but it never turned out right because I usually learn by watching people cook. I was starting to get really depressed everyday around the time I started preparing my husband’s dinner, but I recently found your site and it’s changed my life. I love your site, I love your food, and I LOVE YOU! You’re my hero!

  16. I’m going to make the steamed egg right now :)! Does it make a difference if you microwave it or steam it? Or does it taste the same either way?

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

    Jee wha,
    Thank you very much!

    yayee, it’s a very easy recipe, right? Thank you for your update!

  18. great 매운 계란찜 recipe!
    i made it for breakfast it was really good! :]

  19. Hi Maangchi…

    Cooking is also one of my passion especially Korean cooking. I really love your website and thanks to your great work and effort I have made many amazing dishes.
    Thank you.

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

    wow! 25 years is long time! I hope you have happy family with yon hui! Thank you! Surprise her with good Korean food that you learn.

    Thank you very much!

  21. Maangchi,
    Just want to say that I’m your big fan on your vedeo. Also, you always have a sense of humor on your cooking…. I really enjoy watching!!! Hope there will be more intersting dish.

  22. hi maangchi,i love your website.i was married to a korean lady for 25 years & i loved her cooking.she made gye gran jjim just like your grandmother.she is in korea now but we are trying to get remarried.her name is yon hui.your recipes & videos haav helped me enjoy the food ive missed so much.going to the korean market tomorrow.thank you.kom som ni da.anyong ka sayo.

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

    You can replace fish sauce with soy sauce or salt.
    I sometimes make spicy gyeranjjim, the second recipe on the page using soy sauce. About 1. 5 tbs soy sauce is needed for the recipe.

  24. can i make the gye ran geem without the fish/shrimp sauce? what do i put instead?

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

    How did your egg side dishes turn out?

    Krizza, hanaa, and vian,
    Thank you. It’s a very easy recipe! : )

  26. I JUST LOVE YOUR cooking show!

  27. thnks Maangchi !
    That is the exact recipe that im looking for(:
    you’re a great help ^^ thanks Maangchi (:

  28. i tried the 1st one since it’s my fave side dish after kimchi. really easy to make! it tastes really different though from what my friend’s uncle cooked. but i guess it’s just because he’s s great cook…

  29. I loved this video & I’m gonna try first two dishes very soon. Thanks :)

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

    check out my bibimbap recipe where I posted egg soup recipe.

  31. hey Maangchi ^^
    yesterday i was watching one of korean variety show called Family outing & in that show, they cooked a egg soup dish that looks very delicious. i tried to find it here, but there’s no recipe of it. i hope you can featured the recipe one day (:
    oh, one of the steps that i remember on how they cook it is that they boil the water first, & then pour in the mixed egg. i like the texture & it sure looks so delicious ! thanks (:

  32. I love how fun it is to make the first egg dish I have made it many times for my family I am also making afew other dishes such as the spicy fish soup with my mom tonight. I am a young cook and have learned much from your recipes

  33. Wow, this website is great! Thanks for sharing your recipes with us. I’ll be coming back regularly to learn Korean cooking.

  34. Uh, I luv Korean food, all of them, from bibimbap, dukbokkie, jajyangmun, delicious ~u~

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

    This is my recipe and I have no problem with the taste. You can always adjust the amount of ingredient according to your taste. If you want, add more water then.

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