Gyeran Mari Recipe
22 minBase: 2 servings
Ingredients
Main ingredients
- Large eggs3 whole
- Carrot25 g
- Onion20 g
- Green onion10 g
Seasonings
- Fine salt0.25 tsp
- Neutral cooking oil2 tsp
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Nonstick frying pan
- Mixing bowl
- Spatula
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 10 min · Cook 12 min
Method
The instructions below are for 2 servings.
Finely chop vegetables
Chop carrot, onion, and green onion into 2–3 mm pieces. Dry washed vegetables so they do not dilute the egg mixture.
Mix the eggs
Beat the eggs and salt thoroughly, then stir in the vegetables. Stir again before each pour because the vegetables settle.
Cook the first layer
Warm the skillet over medium-low heat, then reduce to low. Apply a thin film of some oil and pour in one third of the egg. Cook for 1–2 minutes until the edges set while the top remains moist.
Add and roll layers
Fold the egg in roughly 3 cm sections and move the roll to one side. Lightly oil the open pan, pour in half the remaining mixture, and let some run under the roll. Cook, roll again, and repeat with the rest.
Cook through the center
Set the seam underneath and turn the roll over its sides on low heat for another 2–3 minutes. Check the center reaches at least 71°C/160°F with no liquid egg remaining. Lower the heat if the outside browns quickly.
Set briefly and slice
Transfer to a clean board for about 2 minutes, then slice 1.5 cm thick. If slicing reveals undercooked egg, return the pieces to the pan and cook them fully before serving.
Roll three eggs with finely chopped carrot, onion, and green onion. Follow thin layers and gentle heat, then check the omelet is fully cooked in the center.
This quantity suits a nonstick skillet around 20 cm across. Small amounts of finely chopped vegetables help the layers stay intact. If the first fold tears, wrap it inside the next layer rather than starting over.
A LITTLE KITCHEN WISDOM
Little details that help
Keep fillings small
Large pieces and excessive filling break up the layers. Start with the measured vegetables, chopped finely, before experimenting with larger fillings.
Use a thin film of oil
Pooled oil makes the layers slide. Distribute the two teaspoons across successive layers and keep the heat low.
Storing leftovers
Refrigerate at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F, and use within 3 days. Reheat centers to 74°C/165°F. Keep packed portions chilled until eaten.
Common questions
Do I need a rectangular pan?
A small round nonstick skillet works. Fold the ends inward while rolling. A very large skillet can spread the first layer too thinly.
What if a layer tears?
Small tears can be enclosed in the next layer. Shape is flexible, but the finished center must still be fully cooked.
