Gyeran Mari
A Korean rolled omelette made by folding layers of seasoned egg with carrots, scallions, and fish cake into a tight, sliceable log. A protein-packed breakfast side that is as satisfying as it is pretty.
Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.
Ingredients
- 6 large eggs
- 1/4 cup carrot, finely diced
- 2 scallions, thinly sliced
- 2 oz Korean fish cake (eomuk, or omit for pescatarian), finely diced
- 1/2 tsp soy sauce (use tamari for gluten-free)
- 1/4 tsp salt
- 1/2 tsp toasted sesame oil
- 2 tsp vegetable oil
Instructions
-
1
Crack 6 large eggs into a bowl. Add 1/2 tsp soy sauce (use tamari for gluten-free), 1/4 tsp salt, and 1/2 tsp toasted sesame oil. Beat well until fully combined.
-
2
Stir in 1/4 cup finely diced carrot, 2 thinly sliced scallions, and 2 oz finely diced Korean fish cake (eomuk, or omit for pescatarian).
-
3
Heat a rectangular tamagoyaki pan or small non-stick skillet over medium-low heat. Add 2 tsp vegetable oil and swirl to coat. Pour in about one-third of the egg mixture, tilting the pan to cover the surface evenly.
-
4
When the egg is mostly set but still slightly wet on top, use a spatula or chopsticks to roll it toward one end of the pan, forming a log. Slide the roll to the opposite end.
-
5
Pour in another third of the egg mixture, tilting so it flows under the rolled portion. When mostly set, roll the existing log over the new layer to incorporate it. Repeat with the remaining egg mixture.
-
6
Once the final roll is formed, press gently with the spatula to compact and shape it. Cook for about 30 seconds more. Transfer to a cutting board.
-
7
Let rest for 1 minute, then slice into rounds about 3/4 inch thick. Serve warm.
Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.
