Korean Rolled Egg Omelet - Gyeran Mari
A different type of omelet served as a side dish rather than a main dish.
Korean Rolled Egg Omelet - Gyeran Mari
Serves 2-3
A hot slice of Gyeran Mari with a bowl of fresh, hot rice cannot be beaten. The vegetables add a wonderful crunch and flavor to one of the best omelets, you will ever have!
“Recipe Tips:
1. Ideally, this rolled omelet is made in a rectangular pan typically called a tamagoyaki pan. The shape of the pan helps to maintain the shape of the final omelet. If you purchase a tamagoyaki pan with a rounded end, when cooking, the rounded end should face away from you, The omelet can be made in a regular round saute pan, the resulting omelet will be rounder and narrower rather than thick and square.
2. Making gyeran mari properly can be a little tricky to perfect because of the rolling process but becomes easier with each roll.”
Ingredients
4 Eggs
50g (.25 c) carrot, minced
50g (approx. 2) Scallions, minced
1 garlic clove, minced
50g Ham or sausage, diced small – optional
1 T mirin
2 t soy sauce
0.50 t sesame oil
0.50 t kosher salt
0.25 t ground black pepper
Recipe Know-how
1. In a medium mixing bowl, beat the eggs together.
Add remaining ingredients mixing until well combined.
2. Heat non-stick pan over medium heat 2-3 minutes or until evenly heated.
Add .5 t vegetable oil to pan. Shake pan to coat bottom and edges with oil. Heat an additional 30 seconds before proceeding.
Add enough egg mixture to coat the bottom of the pan, about .25 c. Move pan to ensure the egg completely covers the bottom.
Allow to cook 30 – 60 seconds or until the egg is just set.
Using a heatproof rubber spatula, roll the egg away from you leaving a .25 in piece unrolled.
The unrolled egg piece is important during each roll as it will help to ensure that each continued layer of the omelet will stay connected.
Gently, slide omelet back toward you.
Again, coat the bottom of the pan with a thin layer of the egg mixture, about .25 c. Cook 45 – 60 seconds or until just set.
Every successive addition of egg may be a little less as you continue making layers. This happens because as the omelet is completed, it will fill more and more of the pan.
Repeat, rolling and cooking of egg until all egg mixture has been used.
After the first 2 or 3 rolls, you may want to add a touch more oil to ensure that the omelet continues to easily move while rolling.
Ideally the egg should not take on any color during the cooking process but if it does, it is ok.
Once all egg mixture is used and the final roll of the omelet completed, cook omelet on each of the 4 sides for 15 seconds.
Gently place completed omelet on cutting board. Allow to sit 60 seconds before slicing.
3. Slice and serve with ketchup for dipping if desired.
