Food, Surviving Chaos

Gyeran Mari: South Korean Rolled Eggs

Eggs can be eaten in many different ways…scrambled, hard boiled, poached…but have you eaten them rolled?? Gyeran Mari are rolled eggs that can be eaten as a side dish and at any time. These eggs are not just for breakfast! Customarily eaten as a tasty side dish; Gyeran Mari makes an appearance outside of breakfast and can be found in kid’s school lunches in South Korea. My husband has enjoyed this dish in his past visits to South Korea. You can find out more about his trip to Seoul here. This recipe is easy to make and is an egg-cellent addition to any meal!

Ingredients

  • 3 eggs
  • pinch of salt
  • vegetable oil
  • 1/2 small carrot finely chopped
  • 1 green onion finely chopped

Let’s Make It!

  1. Crack eggs into bowl and add salt. Beat eggs well with fork or whisk.
  2. Lightly grease medium sized (9 inches or 23 cm across) pan with vegetable oil. Place pan over low heat.
  3. Once pan is hot, pour half of egg mixture. Swirl (don’t stir) the egg to entirely cover the bottom of the pan. Sprinkle the carrots and onion on top.
  4. When the bottom of the egg starts to get firm but the top is still wet, roll it from one side to about the middle of the pan.
  5. Slide the rolled egg back toward the edge of the pan, and pour half of the remaining egg into the empty side of the pan.
  6. When the new egg starts to firm, roll it again from the edge to the center of the pan.
  7. Slide the rolled egg back toward the edge of the pan, and pour the last of the egg into the empty side of the pan.
  8. Once all the egg has been added to the roll, carefully move it from the pan to a cutting board.
  9. Let cool for at least 5 minutes before slicing. Mashisseoyo (Delicious)!

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