Gyeran-mari (Korean rolled omelet)

Gyeran-mari (Korean rolled omelet)
  • 10M Total Time

  • 5M Prep Time

  • 6 Ingredients

  • 2 Servings

Recipe created in partnership with @stellanspice

Ingredients and Directions


  1. Crack eggs into a bowl and mix well with salt and pepper.

  2. Add the green onions & carrots into the bowl and mix again.

  3. Heat a 10-inch non-stick pan with oil on low heat. Add 1/3 of the egg mixture and spread around the pan evenly. Lift the edges all the way around with a rice paddle or spatula and begin to roll when the top is almost but not fully set. It should be rolled into a rectangular shape, 2 to 3 inches in width.

  4. When you get to the last roll, gently pull the omelet to the other side of the pan and add another 1/3 of the egg mixture.

    For aesthetic purposes only: if using a round pan, tilt the pan on both ends of the omelet so that the egg fills in the empty pockets. If using a square pan, you do not need to do this step.

  5. Roll and gently pull back the omelet again, then add the remaining 1/3 of egg mixture and repeat.

  6. Rest on a cool surface for a couple minutes, then cut into 6 to 8 pieces.

  7. Serve hot or cold as a side or main dish.


  • 5 medium eggs
  • 1 green onion, chopped
  • 2 Tbsp carrot, chopped or grated
  • 1/4 tsp salt
  • 1/8 tsp black or white pepper
  • 1 tsp neutral oil

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.