Korean-Style Rolled Omelette (Gyeran Mari)

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 12 slices)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 6 large eggs
• 2 tbsp milk (or water)
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar
• 1/2 tsp toasted sesame oil
• 2 tbsp finely sliced scallions (green onion)
• 2 tbsp finely diced carrot
• 2 tbsp finely diced red bell pepper (optional)
• 1/4 cup finely chopped cooked ham (optional)
• 2 tsp neutral oil (plus more as needed for the pan)

Do This

• 1. Whisk eggs, milk, salt, sugar, and sesame oil until smooth; stir in the finely chopped add-ins.
• 2. Heat a small nonstick or tamagoyaki pan over medium-low (pan surface about 300°F / 150°C) and lightly oil it.
• 3. Pour a thin layer of egg (about 1/3 cup), tilt to coat, and cook until mostly set on top.
• 4. Roll the egg up tightly to one side of the pan.
• 5. Oil the empty space, pour another thin layer, lift the roll so new egg flows underneath, then roll again.
• 6. Repeat until all egg is used; gently press/shape the log and cook 30–60 seconds to set the center.
• 7. Rest 2 minutes, slice into 1/2-inch pieces, and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Soft, sliceable layers: Rolling thin sheets makes a tender omelette with pretty swirls.
• Great for meal prep: Tastes excellent warm, room temp, or chilled in lunchboxes.
• Flexible add-ins: Use what you have (veg, ham, crab, or just scallions).
• Fast and stovetop-only: No oven needed; it’s done in about 10 minutes of cooking.

Grocery List

• Produce: scallions (green onion), carrot, red bell pepper (optional)
• Dairy: large eggs, milk
• Pantry: kosher salt, granulated sugar, neutral oil (canola/avocado), toasted sesame oil
• Optional add-ins: cooked ham (or imitation crab), soy sauce, rice vinegar, toasted sesame seeds

Full Ingredients

Egg mixture

• 6 large eggs
• 2 tbsp milk (or water)
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar
• 1/2 tsp toasted sesame oil

Fillings (finely chopped for clean layers)

• 2 tbsp finely sliced scallions (green onion)
• 2 tbsp finely diced carrot
• 2 tbsp finely diced red bell pepper (optional)
• 1/4 cup finely chopped cooked ham (optional)

For the pan

• 2 tsp neutral oil (plus an additional 1–2 tsp as needed while rolling)

Optional dipping sauce (simple and classic)

• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Prep your add-ins small and even

Finely dice the carrot and (if using) red bell pepper, and thinly slice the scallions. If using ham, chop it into very small pieces. Keeping everything small helps the omelette roll tightly and slice cleanly without tearing.

Step 2: Mix the eggs until smooth (not foamy)

In a medium bowl, whisk together the eggs, milk, kosher salt, sugar, and toasted sesame oil until the mixture looks uniform and no streaks of egg white remain.

Stir in the prepared vegetables (and ham, if using). If you want extra-smooth layers, you can strain the egg mixture through a fine-mesh sieve into a measuring cup with a spout, then stir the add-ins back in.

Step 3: Heat and lightly oil the pan

Place a tamagoyaki pan (rectangular) or a small nonstick skillet (8-inch works well) over medium-low heat. Aim for a pan surface temperature of about 300°F / 150°C if you’re using an infrared thermometer.

Add a few drops of neutral oil and wipe it around with a folded paper towel so the pan is lightly coated, not greasy. Too much oil can make the layers slide.

Step 4: Cook the first thin sheet

Pour in a thin layer of egg mixture, about 1/3 cup (enough to just cover the bottom). Tilt the pan to spread it evenly.

Cook until the bottom is set and the top is mostly set but still slightly glossy, about 45–75 seconds. If large bubbles appear, gently pop them with chopsticks or the tip of a spatula for a smoother roll.

Step 5: Roll it up neatly

Starting from the side closest to you (or whichever direction feels most natural), use a silicone spatula to lift an edge and roll the egg into a compact log. Roll gently but firmly so there aren’t big air gaps.

Slide the rolled egg to one side of the pan (or to the far end if using a rectangular pan).

Step 6: Add the next layer and keep rolling

Lightly oil the empty part of the pan (use just a few drops). Pour in another thin layer of egg mixture, about 1/4–1/3 cup. Lift the rolled log slightly so some of the new egg flows underneath it; this helps the layers adhere.

Cook until mostly set on top, about 45–75 seconds, then roll the existing log through the new layer to wrap it up.

Repeat this process until all the egg mixture is used, typically 3–5 layers depending on pan size and how thin you pour.

Step 7: Shape, finish cooking, rest, and slice

Once the final layer is rolled, gently press the omelette log with your spatula on each side to square it up (or keep it round in a skillet). Let it cook for 30–60 seconds, turning as needed, to ensure the center is set without browning too much.

Transfer to a cutting board and rest for 2 minutes (this helps the layers set and makes cleaner slices). Slice into 1/2-inch (1.25 cm) pieces.

If making the optional dipping sauce, stir together 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp toasted sesame seeds, and serve on the side.

Pro Tips

• Keep the heat medium-low: High heat browns the egg and makes it dry before the layers stick together.
• Thin layers roll better: If the sheet is too thick, it cracks; if it’s thin, it stays tender and flexible.
• Chop fillings very small: Big chunks create gaps and tears when you roll and slice.
• Lift the roll to “glue” layers: Letting fresh egg flow under the log helps each new sheet adhere.
• Rest before slicing: Two minutes makes a noticeable difference in clean, even slices.

Variations

• Classic scallion-only: Skip carrot/pepper/ham and use 4 tbsp thinly sliced scallions for a clean, simple flavor.
• Seaweed center: Add 1 sheet roasted nori (gim) cut to fit the pan; lay it on the first cooked layer before rolling to create a dark spiral.
• Spicy version: Whisk in 1 tsp gochujang (Korean chili paste) with the eggs and add 1 tbsp finely diced kimchi (well-drained) for a bolder bite.

Storage & Make-Ahead

Cool leftovers to room temperature (no longer than 1 hour), then refrigerate in an airtight container for up to 3 days. For best texture, slice first and store slices with parchment between layers. Enjoy cold in lunchboxes, or rewarm gently in a skillet over low heat for 1–2 minutes per side, or microwave at 50% power in 20-second bursts just until warm (overheating makes eggs rubbery).

Nutrition (per serving)

Approximate, based on 2 servings and including carrot, scallion, and optional ham: 260 calories, 18 g protein, 20 g fat, 4 g carbohydrates, 1 g fiber, 2 g sugar, 820 mg sodium.