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Soft Korean Rolled Omelette (Gyeran Mari) Recipe

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This post is sponsored by Nellie’s Free Range.

It’s back-to-school season, and I’m revisiting a childhood favorite: gyeran mari, the soft Korean rolled omelette. Simple, comforting, and perfectly satisfying, this version shines when made with high-quality eggs like Nellie’s Free Range. The flavor and texture of these eggs make each bite noticeably better.

Nellie’s Free Range eggs come from hens raised on family farms with room to roam outdoors. Choosing good eggs elevates this easy dish, giving the omelette a rich color and a tender, fluffy texture.

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Soft Korean Rolled Omelette (Gyeran Mari)

A fluffy Korean rolled omelette with finely chopped carrots and optional green onions. It’s ideal for lunch boxes and small hands.

Course

lunch box
Cuisine

Korean
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 rolls using a rectangular tamagoyaki pan
Author whiteblankspace

Ingredients

  • 5
    Nellie’s Free Range Eggs
  • 1
    tsp
    potato starch
  • 1
    tbsp
    water
  • ½
    tsp
    salt
  • ⅓
    cup
    finely chopped carrots
  • optional ¼ cup finely chopped green onions
  • optional 1 tsp mirin
  • Neutral oil for the pan

Instructions

  1. Make the egg mixture: Crack the eggs into a bowl and beat until smooth. In a small bowl, dissolve the potato starch in 1 tablespoon of water. Mix the starch slurry, salt, and mirin (if using) into the eggs. Fold in the finely chopped carrots and green onions.
  2. Heat and oil the pan: Lightly oil a rectangular tamagoyaki pan or a small nonstick skillet and warm it over low heat.
  3. Cook the first layer: Pour a thin layer of the egg mixture into the pan and tilt to spread it evenly. When it is about 70% set, roll it from one end to the other using chopsticks or a spatula.
  4. Add more layers: Push the roll to one side, oil the pan again if needed, and pour another thin layer of egg. Lift the existing roll slightly so the new layer can flow underneath, then cook and roll again. Repeat until all the egg mixture is used, making two rolls total.
  5. Rest and slice: Let the finished rolls rest for a couple of minutes on a cutting board, then slice into bite-size pieces. Serve warm or pack into lunchboxes.