Asian Recipes
Korean Egg Roll (Gyeran Mari) slices
Korean Egg Roll is probably one banchan that a beginner Korean home cook will most likely learn to make first before anything else.. well, maybe other than cooking instant ramen 😝. And I’m so sorry that I’m so late in bringing this to you.
At the beginning of my blogging years, I didn’t post it because I thought that it’s so simple to make and doubted whether it even needed a recipe?? But now, I know better. What’s simple to me may not be so simple to someone who has never seen it made before.
Btw, this Korean egg roll is a great last-minute side dish to make for any Korean meal because it goes with any dish (especially well with strongly seasoned dish like spicy kimchi jjigae and fish jorim) and can be made easily with very few ingredients.
How to make Korean Egg Roll (3 ways) – Gluten Free
Prepare ingredients to add to your Gyeran Mari.
For basic green onion version, just chop green onions. About 1 green onion for 2-3 eggs.
For carrots + ham – chop carrots and ham finely. 1 Tbs each for 2-3 eggs.
For seaweed – get 1 sheat of Gimbap Gim (unroasted seaweed for Gimbap or Nori for Sushi) and cut to fit the full size of your frying pan. See picture below or See my video.
In a bowl, beat eggs. Use chopsticks or fork – don’t’ make beat till foamy but just well broken up with no lumps.
To beaten eggs, add water, salt (and optionally sugar). Add your prepped ingredients from 1. Stir well.
Heat a non-stick frying pan on Medium Low heat. Add a little swirl of oil and quickly wipe with a fold paper towel to absorb excess oil. Basically, you don’t want to see any oil that’s pooled but just a good coating of oil on the pan.
Steps for cooking and making egg roll in frying pan
Finished Korean Egg Rolls (Gyeran Mari)
LOWER heat to low. Wait patiently (about 2-3 minutes) until the edges are cooked and some parts are beginning to get cooked. And not so watery.
TURN HEAT OFF (to prevent it from cooking too much). Then start rolling one edge with a spatula or use 2 spatulas – just like you are rolling a blanket or sleeping bag. Kind of tightly but very gently and delicately.
Continue to roll but don’t roll all the way. Leave a little part unrolled so you can continue to add more eggs and continue the roll. Basically stop rolling when you are starting to reach the end where if you roll one more time, you would finish rolling. See my video to see how.
Now, move the egg roll to one edge of the pan, clearing out major area of the pan. Coat the pan lightly with oil by either using a paper towel dabbed in oil or use a pastry brush.
Raw egg batter poured into pan with partially rolled Gyeran MariRepeat steps 6-10 until all egg mix is poured and rolled.
Turn heat back up to Medium and brown the 4 edges of the egg roll omelette so it gets nicely browned and also it gets a nice rectangular bar shape. Also this makes sure it’s cooked all the way through.
Finished Korean Egg Rolls (Gyeran Mari)
Korean Egg Roll CloseupUse right size pan for the job to make life easier – 3 eggs -> 8 inch frying pan OR 5 eggs -> 10 inch frying pan
Don’t add too much oil to the pan. Having too much oil will not make an even and smooth egg roll.
Season fully with salt and add a bit more salt if you are going to serve with other salty dishes because it may taste bland in comparison.
Swirl egg batter before scooping out the egg from bowl onto the pan, so you get an even mixture of the stuffing ingredients in your pour.
Be patient and don’t roll too early. Wait until the egg is partially cooked before you start to roll. If you roll before the egg is set, the raw egg mix will leak out to the sides and kind of make a mess.
Don’t panic and Turn heat OFF – Also, don’t be afraid to turn OFF the heat at any time if you need more time. You can always continue cooking when you are ready.
Why do you add water? I add water because it makes the omelet more fluffy and light. You can make it without water, it will be more densely flavored. Some like to add milk instead and that’s up to you.
Other variations
artificial crab meat – with the seaweed, add pieces of gyematssal 게맛살 (crabmeat). see my picture
cheesy version – in addition to ham, carrots, onions, you can also add a slice of American cheese or just add cheese only
myeongranjeot 명란젓(salted pollock roe) and green onions is another classic combo. just chop up the roe and add to egg mixture.
herbal – add thyme, sage, mint, onions, green onions and red chili peppers then season with salt and pepper. Makes a very herbaceous and ever so slightly sweet version.
Leftovers – store in fridge for a few days. Eat it cold from the fridge or reheat in microwave or pan fry on low heat.
Korean Egg Roll (Gyeran Mari) slices
And there you go! Be sure to watch my video to learn how I make it because this is one time it was really hard to explain in words.
Korean Egg Roll (Gyeran Mari)
Korean style egg omelette side dish made by rolling thin layers of egg mixed with green onions.
Ingredients
▢5 large eggs
▢2 Tbsp water
▢1/4 tsp fine salt (Trader Joe's Sea Salt)
▢2 Tbsp green onions (chopped (1 Tbsp = 1 green onion))
Optional Additional Ingredients
▢2 Tbsp carrots (chopped)
▢2 Tbsp ham (chopped)
Instructions
- Chop green onions and optionally ham and carrots. Carrots should be very finely chopped because if it's too big, it may not get fully cooked. If adding seaweed, get 1 sheet of Gimbap Gim (nori) and cut into a rectangle to fit most of the pan.
- Beat eggs in a bowl using chopsticks or fork. If using a whisk, be careful not to overbeat and make it foamy.
- In the bowl with eggs, add water, salt (optionally a little sugar 1/4 tsp) and then chopped ingredients. Stir well.
How to make Korean egg roll
Heat a 10-inch frying pan on Medium-Low Heat.
Add a little vegetable oil (just a little swirl) and roughly wipe with a paper towel so there's just a think coating of oil in the pan.
Pour about 1 cup of the egg mixture onto the frying pan. Swirl the pan around so egg is evenly distributed throughout. Wait 2-3 minutes until the edges are cooked and parts of the center are just starting to cook.
Lower heat to low. Wait patiently (about 2-3 minutes) until the edges are cooked and some parts are beginning to get cooked. And not so watery.
Turn Heat Off. With a spatula, start rolling one edge of the egg sheet.
Continue to roll but don't roll all the way. Leave a little part unrolled so you can continue to add more eggs and continue the roll. Basically stop rolling when you are starting to reach the end where if you roll one more time, you will finish the roll. See my video to see how.
Move the egg roll to one side of the pan, clearing out a major area of the pan. Coat this cleared area of the pan lightly with oil by either using a paper towel dabbed in oil or use a pastry brush.
Turn Heat back on to LOW. Pour another cup of egg mix onto the pan BUT (IMPORTANT!!) start pouring the egg in the area of the unrolled egg. So that the newly added uncooked egg mix will merge and stick to the unrolled, not yet fully cooked part and the egg roll can continue. See picture above.
Repeat steps 4 - 8 until all egg mix is poured and rolled.
Raise heat to medium and continue cooking the egg roll (gyeran mari) on all sides to brown them and to get a nice rectangular bar shape. Also to make sure gyeran mari is cooked all the way through. Don't overcook since that will make it tough.
Transfer egg roll to a cutting board and let it cool for couple minutes then cut into 3/4 inch thick slices. Serve warm or at room temperature.
This recipe and image sources are referred in website: Kimchimari.com. Thanks so much!
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