Korean egg breakfast – gyeran mari Recipe
Gyeran mari is a rolled omelette with vegetables that in Korea appears both at breakfast and in children’s lunchboxes. It looks like a colorful egg roulade that is sliced into small pieces. The flavor is similar to a delicate French omelette, but with the addition of sesame and chives.
This Korean rolled omelette looks impressive but is easy to make, and the colorful vegetables inside make it appealing both for adults and children. It’s perfect for breakfast, a lunchbox, or as a side dish to a larger meal.
Chef's tips
Fry the omelette over low heat so it doesn’t brown too quickly and stays soft inside. Finely chop the vegetables so they cook through in the short frying time and don’t tear the delicate egg layers while rolling.
How to serve
Serve gyeran mari warm or at room temperature, with rice and simple side dishes like kimchi, pickled vegetables, or fresh cucumber. It also works well as a snack on a party platter or as a colorful addition to a bento-style lunchbox.
Ingredients
- egg - 4 piece
- carrot finely chopped into very small cubes - 0.5 piece
- chives finely chopped - 2 tablespoon
- red bell pepper finely chopped - 0.25 piece
- milk optional, for a more delicate omelette - 1 tablespoon
- salt - 0.25 teaspoon
- black pepper - 0.13 teaspoon
- vegetable oil for frying - 1 tablespoon
- sesame seeds toasted, optional - 0.5 teaspoon
Preparation
- Crack the eggs into a bowl, add the milk, salt, and pepper. Beat with a fork or whisk until the mixture is uniform and slightly foamy.
- Add the finely chopped carrot, bell pepper, and chives, and mix.
- Heat the oil in a small rectangular pan (or a regular round pan about 20 cm in diameter) over low heat. Spread it over the entire surface.
- Pour in a thin layer of the egg mixture (about 1/3 of the total), tilting the pan so the egg spreads evenly. Fry for 1–2 minutes, until the bottom is set and the top is still slightly runny.
- Start rolling the omelette from one side to the other, using a spatula to help. Roll it to about 2/3 of the width of the pan and move the rolled part to one side.
- Pour another thin portion of the egg mixture onto the empty part of the pan, lifting the rolled omelette slightly so the mixture can flow underneath. Fry again for 1–2 minutes until set, then continue rolling until you have a thicker roll.
- Repeat with the last portion of the egg mixture. At the end, fry the whole roll for another 1–2 minutes, gently turning it so it is lightly browned on all sides.
- Transfer the omelette to a cutting board and let it rest for 2–3 minutes to cool slightly, then slice into pieces about 1.5 cm thick. Sprinkle with sesame seeds and serve.
Storage
Pokrojony omlet przechowuj w szczelnym pojemniku. Możesz jeść go na zimno lub lekko podgrzać na patelni na małym ogniu.
