Korean egg omelette recipe. Learn how to make Korean egg roll with seaweed.

Today I want to share a simple but delicious Korean side dish recipe called – Rolled seaweed and egg omelette (Gim Gyeranmari, 김 계란말이). When I was at school my mum used to make this a couple of times a week. It particularly showed up a lot in my school lunch box. It’s easy to make but it presents well as a side dish. Why wouldn’t it? 🙂

What’s more, it only requires 5 ingredients – Eggs, dried seaweed (seaweed for Korean rice rolls (gimbap) or sushi rolls), rice wine, fine salt and cooking oil. So you don’t really need to go for a special shopping trip. If you cook Korean food often, you should have all these in your fridge and pantry any way. (Check out my 30 Essential Korean Cooking Ingredients if you need help here!)

Kids like to eat these egg rolls with some tomato sauce (ketchup) but you really don’t need it. It is seasoned just right. It is packed with slightly sweet and savoury salty goodness. Just make sure you whisk the eggs very well to avoid clumped salt appearing here and there around the egg. I tell you now. This is not a pleasant feeling when it happens. 🙂

Another thing to note is that making a pretty rolled egg omelette requires a little bit of technique – namely observation, timing and instinct. This all refers to the fact that the egg needs to be rolled up at just the right moment. Otherwise it won’t roll well. It can tear or it can burn. Check my video instruction, which will showcase how to make successful rolled egg omelette! I hope you enjoy my recipe!

P.S. If you like this recipe, you might also like to try my heart shaped imitation crab omelette recipe!

Watch How to Make Korean Egg Roll (Video Tutorial)

Ingredients

5 extra large eggs
1 Tbsp rice wine (mirim)
1/4 tsp fine sea salt
1 and 1/2 dried seaweed sheets – 1 sheet size is about 19cm x 20.5cm (7.5 inch x 8 inch).
Some cooking oil

*1 Tbsp = 15 ml

How to Make Korean Egg Omelette with Seaweed

1.Break the eggs in a medium sized mixing bowl and beat the eggs lightly. To give a smooth texture, sieve through the eggs into another bowl. Add the rice wine and salt and whisk them well. Move the egg mixture into a measuring cup with a handle so that it’s easier to pour it out.

2. Cut two dried seaweed sheets into half. So you should have four 9.5 cm x 20.5 cm (3.75 inch x 8 inch) seaweed sheets at hand but we will be only using three of these sheets.

3. Heat the pan on medium low heat and add some cooking oil. Spread it throughout the pan. Reduce the heat to low.

4. 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 one seaweed sheet on top of the egg and start rolling the egg with a spatula or chopsticks. Push aside the rolled egg (to the right) and brush some cooking oil in the empty space (left side of the pan).

5. 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 one seaweed sheet on top of the egg and start rolling the egg with a spatula or chopsticks. Repeat this step until the egg mixture is used up. (Probably just one more left if you’re using the same sized pan as me.)

6. Take out the rolled egg and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces. Serve.

Note:

I used a 10.25 inch cast iron skillet. However it is also common to make these egg rolls in a special rectangle tamagoyaki pan, which can make the egg rolls look even prettier.