Gyeran Mari/ Korean Rolled Eggs/ Korean Egg Rolls Recipe | Breakfast Care

Gyeran-mari or rolled omelette in Korean cuisine is a savory banchan made with beaten eggs mixed with several finely diced ingredients. It is wonderfully soft, fluffy, savory and mild, tasting very similar to an omelet but a little firmer and chewier. It’s very popular lunch box breakfast and snack.


Ingredients
  • 5 large eggs
  • 1 tablespoon rice wine
  • 1/4 teaspoon salt, as per taste
  • 1 tablespoon green onion , chopped
  • 1/4 cup shredded mozzarella cheese
  • Oil

Instructions
  • Break the eggs in a medium sized bowl and beat the eggs lightly. To give a smooth texture, sieve through the eggs. Add the rice wine and salt then whisk them well. Add the chopped green onion.
  • Heat the pan on medium low heat and add some cooking oil. Spread it throughout the pan. Reduce the heat to low. Pour out a thin layer of egg mixture onto the pan and spread it by tilting the pan. Once the edge of the egg is cooked and the top of the egg is about 80 to 85% cooked, add a layer of cheese in the middle of the pan and start rolling the egg with a spatula and/or chopsticks.
  • Push aside the rolled egg (to the left) and brush some cooking oil in the empty space (right side of the pan). Pour out another thin layer of egg mixture on the empty space and when the top of the egg is about 80 to 85 % cooked, add a layer of cheese on top of the egg and start rolling the egg with a spatula and/or chopsticks. Repeat this step until the egg mixture is used up.
  • Remove the rolled egg from the pan and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces. Serve.
  • Slice into pieces and serve.
  • Enjoy!

Notes
1. If using more eggs, simply increase the amount of the other ingredients proportionately.
2. Gyeran mari can be stored in the fridge for 2 to 3 days.

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