Gyeran Mari (Rolled Omlette)

Christine Chan's avatar
Christine Chan


  • 4
    Large eggs
  • a
    pinch White ground pepper
  • 1/8
    teaspoon Pink salt
    or to taste
  • 2-2.5
    tablespoons Carrot
    finely chopped
  • 2-2.5
    tablespoons Green onion
    finely chopped
  • 1
    teaspoon Vegetable oil


Peel skin from carrot. Rinse carrot and green onion and dry with paper towel.
Chop carrot and green onion finely.
In a medium bowl, crack 4 Large eggs and beat well. Flavour with 1/8 teaspoon Pink salt (or to taste)and a pinch White ground pepper.
Add 2-2.5 tablespoons Carrot (finely chopped) and 2-2.5 tablespoons Green onion (finely chopped) into the beaten eggs. Mix well.
Heat an 8 inch non-stick pan on low heat. Check if pan is warmed up by placing hand a few inches from the top of the pan. Add 1 teaspoon Vegetable oil and use a paper towel to absorb excess and coat the pan.
Pour a thin layer of egg mixture onto the pan. Carefully spread out chopped carrot and green onion as needed.
When the egg mixture looks partly set, fold in about 1.5-2 inches carefully with a spatula. (If it tears, gently fold in the torn off part and hold it in place for a few seconds. It will stick as the egg cooks. ) Continue folding for 2 more times (until all folded in). Slide omlette towards you, pour more egg mixture to make a thin layer on the far side of the pan. Let it cook until it’s partly set. Repeat folding and pouring until all egg mixtures are finished. With a second spatula, turn the rolled omelette to one side to heat for 10-15 seconds and repeat on the other side.
Move rolled omelette to a cutting board or plate to cool.
Trim off the ends of the rolled omlette. Cut into roughly 3/4 inch pieces. Plate and enjoy!
Christine Chan's avatar
Peel skin from carrot. Rinse carrot and green onion and dry with paper towel.