Rolled omelette sidedish

Gyeranmari 계란말이

Gyeranmari and gyeranjjim (the other dish in this video) are very basic Korean egg side dishes. Gyeranmari is usually used as a side dish for school lunch boxes.

Ingredients

3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper, vegetable oil.

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Directions

  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
  4. Pour about ⅓ of the egg mixture on the pan and spread it thinly by tilting the pan.
  5. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  6. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  7. Make a long rectangle box shape by cooking 4 sides.
  8. When the omelette cools down, cut it into bite size and serve it with rice.

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191 Comments:

  1. Sekai07 Philippines joined 5/18 & has 2 comments

    Hi maangchi, where can I buy shrimp sauce?? Or salted fermented shrimp??

  2. Cornelius B. Ecuador joined 12/17 & has 33 comments

    Last week I experimented a little with Gyeranmari 계란말이, to make it more complete as a main dish in stead of a side dish, which may be interesting for the vegetarians among us. I added green onion, garlic, and Shiitake (seasoned like in Japchae), all fried before, and poured the egg on top to make the roll. The result was very yummie, had it for supper with rice.
    Mixing a tablespoon of Gochu-Garu in the battered eggs, and using 3 Shiitake on 6 eggs.


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  3. Cornelius B. Ecuador joined 12/17 & has 33 comments

    Annyeong, Maangchi,

    Today I made my first attempt at Korean cooking: as I had run out of bread (I´m living in the mountains: no bakery around every corner), I decided to make Gyeranmari 계란말이 for Brunch, as I have lots of eggs from my own chickens (a special ingredient not everyone has available in NY).
    I fried the onions first, as I like the flavor of freshly fried onion, and made the eggroll as you showed in the vid. Turned out not as perfect as yours, but I´m not a professional.
    As I don´t fancy plain eggroll, I made a small quantity of Yangnyeom-Tongdak-sauce to pour over it. It turned out “mmmh, tasty” as you always say, and I had a wonderful brunch. Well strengthened for TaeKwon-Do-training in the afternoon now.


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    • Cornelius B. Ecuador joined 12/17 & has 33 comments

      BTW: the reason why my Gyeranmari looks so yellow, is that my chickens only eat natural food: some corn for breakfast (which they come eating from my hand), and all the worms and bugs they find on my land. The yolks of the eggs are almost orange.

  4. ededo Philadelphia joined 4/16 & has 1 comment

    Super easy to make! I only used one egg and 1/3 cup of water to maker one serving. And the microwave time was reduced to three minutes. It turned out yummy~ Thanks Maangchi!


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  5. malmi perera sri lanka joined 2/15 & has 9 comments

    Oh, it’s really delicious,your korean food & site is awesome.

  6. Kochtail Berlin, Germany joined 5/12 & has 1 comment

    Hello,

    Absolutely love your site and videos! Just back from Manhattan where I had LOTS of amazing Korean food. Been looking for this spicy steamed recipe, and cant wait to make. I do not have a microwave and am a bit perplexed how I can make, but will experiment with floating a bowl in boiling water…if anyone has any tips, much appreciated.

    My recipe wish: those delicious little semi-sweet dried anchovies with peanuts!

    Best,
    Joe

  7. chosean katy joined 9/11 & has 1 comment

    Do you have a recipe for Sae woo jeot? Thanks!

  8. Ikkin-bot edmonton joined 9/10 & has 27 comments

    Made the rolled omelet tonight. Delicious and easy!

    http://ikkin-bot.blogspot.com/2011/05/cooking-korean-gyeran-malyee-rolled.html

  9. meimei50 Wisconsin joined 4/11 & has 5 comments

    Hi Maangchi! I love shrimp- can I use the salted shrimp along with the sauce? Thanks!

  10. jlakor Seoul joined 3/11 & has 1 comment

    One thing that I would recommend doing when making either of these dishes is to run the eggs through a sifter a couple of times. Doing so will remove the membrane that is in the egg. This little extra step will make the eggs softer. Maangchi, thank you for your continuous pursuit in spreading Korean cuisine to the masses.

  11. sammyvicious joined 5/10 & has 4 comments

    THANK YOU MAANGCHI!!!!!!!!!!!!!!!!

    definitely going to make Gye Ran Mal Yee for my doshirak tomorrow.

  12. jinscon2 South Korea joined 1/11 & has 3 comments

    Hello everyone, what is best substitute for shrimp sauce? ^^
    Thank u~

  13. jinscon2 South Korea joined 1/11 & has 3 comments

    I always have a headache thinking about what to cook~
    Thanks Maangchi~ you always save me! ^.^

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