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Gyeran Mari – 계란 말이

Rolled omelet

by mahetaiba
Gyeran Mari - 계란 말이

Gyeran Mari – 계란 말이 (Rolled omelet)

Gyeran Mari – 계란 말이 literally translated to the egg roll, is a Korean-style rolled omelet. It’s usually served as a side dish for any meal, not just breakfast, and is hugely popular as a lunch box item.

Today, these Korean egg rolls have also become a popular street food by vendors who roll up giant size gyeran mari with so many eggs. It’s quite impressive to watch!

For me, this Korean egg roll recipe is another delicious side dish that I can whip up last minute before the meal.

Gyeran mari is typically made with one or two types of chopped vegetables, most commonly with scallions and carrots. The filling options are endless! Try with onions, mushrooms, zucchini, bell peppers, or garlic chives (buchu). You can also add ham, bacon, or cheese if you want. Another popular addition is Jim (dried seaweed sheet).

This rolled egg recipe is made with chopped carrot and scallion. It’s a popular side dish, especially for a lunch box, that you can easily whip up in no time!

And Don’t Forget # Lifes is delicious, so let’s Taste it.!!!!!

For more Healthy, Delicious & Easy Recipes

Gyeran Mari - 계란 말이

Gyeran Mari - 계란 말이

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 large eggs You can use 5 or more eggs for thicker rolls
  • 1 or 1.5 tablespoons finely chopped scallion
  • 1 or 1.5 tablespoons finely chopped carrot
  • Salt to taste about ⅛
  • Pinch black pepper
  • vegetable oil for frying


  • Finely chop the scallion and carrot.
  • Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt and pepper
  • Stir in the chopped vegetables.
  • Add a teaspoon of vegetable oil to a medium-size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium-low heat, until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
  • Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan. Let it cook until the top begins to set but is still wet.
  • Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over to the other side. Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning.
  • Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for more egg mixture. Add 1/2 of the remaining egg and spread to cover the open space.
  • When the egg addition is set, lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make an about 2-inch egg log.
  • Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).


If using more eggs, simply increase the amount of the other ingredients proportionately. Gyeran mari can be stored in the fridge for 2 to 3 days. You can heat it in the microwave or eat it cold as is.

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