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.


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. fairygothmom Glen Cove, NY joined 1/11 & has 8 comments

    I don’t have shrimp or fish sauce. ^_^;; Could Chinese oyster sauce be used instead? I imagine it would be less salty but we’re having jjajangmyun so I think less salty sides might work best?

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

      Do you have soy sauce and hot pepper flakes? If so, make the second version “spicy steamed eggs”
      If you like to make yellow beautiful steamed eggs, use salt and add chicken or beef stock instead of water.

  2. KillDeer Hamilton, Ontario joined 9/10 & has 33 comments

    My Gye ran mal yee did not turn out very pleasant to look at. The taste was good but I was not very good at folding it! I will practice more and more and I hope to improve and impress everyone. Thank you for sharing these recipes.

  3. Made gye ran jjim along with dubu buchim yangnyumjang among other things for my family for dinner today, my parents loved both Korean dishes :). The gye ran jjim was sooo good, I’d like to make it again!

  4. or perhaps I will put them in the bowl, then put the bowl in the steamer…would that be better than putting them straight into the pan?

  5. Hi Maangchi! <3 I love both of those egg side dishes! I make the Gye ran mal yee all the time! I havent made the Mae woon gyeran jjim in a while, but I was going to make it tonight. The last time I made it I didnt have a microwave so I cooked it on the stove instead and it turned out wonderfully! I still don't have a microwave but I don't remember if last time I cooked it in the pan with the lid on or off…do you possibly no which way would be better? If not I guess I'll just experiment ^.~! Thank you very much!

  6. Eden India joined 8/10 & has 7 comments

    You look very pretty in this video and the dress suits you!! I am going to make Gye Ran Mal Yee tomorrow. Will let you know how it turn it :-) Wish me luck ;-)

  7. lane joined 8/10 & has 3 comments

    Does the taste differ, whether you use sae woo jeot or fish sauce ?
    I had gye ran jjim for the first time at korean bbq, and I’m sure they used salted shrimp.. I would like to try to make this but would like to know if the taste would be different depending upon the salty ingredient used.

  8. ximachikenx joined 7/10 & has 9 comments

    Great recipe as usual. :) I was wondering if the gye ran jjim is like the kind of steamed egg you see in Korean barbeque restaurants? It comes in an earthenware pot like soondubu. Very delicious~

  9. vortexae Boulder, Colorado, USA joined 6/10 & has 4 comments

    I made Gye ran jjim recently, and it was just as easy and yummy as you say! I steamed the egg in a bowl inside my rice pot on the stove, cooked them both together (15 minutes), and then I ate the rice and the egg together. It was wonderful. But it was very difficult to clean up after–the bits of egg stuck to the bowl were extremely stubborn. It was such an ordeal I haven’t made it since, which is sad. Do you have any tricks for cleaning up?

  10. yorkshine Brisbane joined 6/10 & has 2 comments

    aww…I was too greedy to add mushroom in my 계란 말이, and failed to flip it over :p

  11. Thaory Montreal joined 9/09 & has 13 comments

    My mom make something similar that I love but she adds fish egg into it ^^. So good. Ill try to make her these see if she likes it!

  12. floridaclyde Florida joined 3/10 & has 4 comments

    I tried making Gyeran Mal Yee a couple of times ! Tasted Great but I need practice on the appearance ! I tried Mae woon gyeran jjim tonight and I LOVE it ! the texture of the eggs was awesome ! I made a large batch of Job Chae (last night) for my lunches this week at work. I was running low on Ojingeochae muchim so i stopped by the Asian Grocery on the way home from work to buy the dried squid.(I have all the other ingredients. Now I learned another wonderful side dish ! Thanks Maangchi . Happy Mothers Day !

  13. rami joined 5/10 & has 4 comments

    you know..You are so CUTE! hehe
    i often use eggs for cooking but i’d never cooked the spicy one,though!
    I should try this one :) so excited!!
    and Maangchi!! I love your energy !!
    Please stay with it
    thank you ^^

  14. Kiefer Netherlands, Almere joined 5/10 & has 1 comment

    I just made Gye ran mal yee, i’m eating it right now. And I am loving it.
    I didn’t get the good shape for it though :(

    But thanks alot, keep on the good work please :)

  15. KKVL Belfast, joined 4/10 & has 15 comments

    i was reading through the recipe and noticed i have all the ingredients for the spicy steamed egg! so having the urge to want to rush to the kitchen to try making it now (it’s 12.25am as i type) !

    gonna try it first thing in the morning..thanks loads for the awesome recipes maangchi =)

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