Korean Egg Roll/Rolled Omelette Recipe

Learn how to make Korean egg roll or Gyeran Mari at home. This rolled omelette was the first recipe that I shared on this blog. As it just turned 6 years old, I thought about resharing it with all of you guys. It is a very simple recipe and looks really cool. You just need a few eggs, some veggies, salt, pepper and a non-stick pan. 

Watch how to make egg roll:

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Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

Serves: 2 people

Ingredients:

6 eggs

2 tbsp onion, finely chopped

2 tbsp carrot, finely chopped

2 tbsp capsicum, finely chopped

Salt and pepper for seasoning

Oil, for brushing

Instructions:

Crack the eggs into a mixing bowl.

Add chopped onion, carrot, capsicum, pepper and salt. Whisk until combined.

Heat a non-stick pan over a low flame. Lightly brush with oil. 

Pour a thin layer of the egg mixture. Cook until it is half cooked. The centre should be slightly moist but not runny. 

Roll the omelette from one side to the other. And move the egg roll to the edge of the pan. If you want you can lightly grease the empty space of the pan each time you roll up.

Now add the egg mixture to the pan and cook until half cooked.

Then roll again and move the egg roll to the edge of the pan. Repeat.

Flip and cook all the sides until slightly golden.

Transfer it to a chopping board. Allow it to cool down for a few seconds. Then cut it into bite-size pieces.

Serve with tomato ketchup.

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Korean Egg Roll/Rolled Omelette Recipe

Sneha Paul

Learn how to make Korean egg roll or Gyeran Mari at home.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Snack

Cuisine Korean

Servings 2 people

Ingredients

  

• 6 eggs
• 2 tbsp onion finely chopped
• 2 tbsp carrot finely chopped
• 2 tbsp capsicum finely chopped
• Salt and pepper for seasoning
• Oil for brushing

Instructions

 

• Crack the eggs into a mixing bowl.
• Add chopped onion, carrot, capsicum, pepper and salt. Whisk until combined.
• Heat a non-stick pan over a low flame. Lightly brush with oil.
• Pour a thin layer of the egg mixture. Cook until it is half cooked. The centre should be slightly moist but not runny.
• Roll the omelette from one side to the other. And move the egg roll to the edge of the pan. If you want you can lightly grease the empty space of the pan each time you roll-up.
• Now add the egg mixture to the pan and cook until half cooked.
• Then roll again and move the egg roll to the edge of the pan. Repeat.
• Flip and cook all the sides until slightly golden.
• Transfer it to a chopping board. Allow it to cool down for a few seconds. Then cut it into bite-size pieces.
• Serve with tomato ketchup.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!