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Korean Egg Roll (Gyeran Mari)

Delicious Korean egg roll (Gyeran Mari) recipe!

Korean Egg Roll (Gyeran Mari) | MyKoreanKitchen.com

Korean egg roll is a popular Korean side dish. The ingredients are quite readily accessible, so my mom used to make it a lot for us.

Also, because the egg looks pretty and and quite compact, it’s popular in a school lunch box. I always loved having it in my box! Lastly, it’s also a popular drink snack with soju (Korean distilled liquor).

Well seasoned, Korean egg roll is savory and slightly salty. It’s perfect with a bowl of steamed rice. You can also squeeze some tomato sauce / ketchup over the egg rolls to suit your taste.

What is Korean Egg Roll

I’m sure most of you already figured this part out, but I will spill it out any way. 🙂

Korean egg roll is called gyeran mari / gyeranmari (계란말이). Gyeran (계란) means egg and mari (말이) describes the status of being rolled up. So, essentially, Korean egg roll, Korean rolled egg and Korean rolled omelette means the same thing!

Another thing to note is Korean egg roll is cooked much like Japanese egg roll – tamagoyaki. (Frankly speaking, I can’t tell if there’s a big difference, but in my memory, tamagoyaki always seem sweeter than gyeran mari.)

Common Korean Egg Roll Ingredients

Obviously, the most important ingredients for Korean egg roll is egg, then salt. You can make it with these two ingredients only if you want.

Other popular ingredients are finely diced bell peppers, carrots, zucchini, onion, ham, crab meat, canned tuna and roasted seaweed etc. The list can go on.

And, in this recipe, I used green onion and shredded mozzarella cheese, which are also popular to add. They add a nice flavor and cheesy aroma to the egg, so I’m sure you will like them!

Use of Rolled Omelette Pan / Japanese Omelette Pan

In the past, I’ve been making this Korean egg roll in a round cast iron skillet, which works fine, by the way! But, I recently invested in a non-stick rectangular pan that is suitable for my induction cooktop, to make the cooking process easier and faster! (This is the one I got, but you can also get a cheaper one like this one.)

There’s no need to buy this specialty omelette pan but it does make the cooking easier and faster. Also, I think you can make nicely shaped egg rolls in a more consistent way using this pan. Anyway, something to think about!

I hope you enjoy making Korean egg roll soon!

P.S. If you like this recipe, you might also like these Korean egg side dishes – Korean steamed egg, Braised eggs and Rolled egg with seaweed

Ingredients for Korean Egg Roll

  • 5 large eggs
  • 1 Tbsp rice wine
  • 1/4 tsp fine sea salt
  • 1 Tbsp green onion, chopped
  • 1/4 cup shredded mozzarella cheese
  • Some cooking oil

*1 Tbsp = 15 ml

How to Make Korean Egg Roll

1. 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. (If you haven’t already, move the egg mixture into a measuring cup with a handle so that it’s easier to pour it out). Add the chopped green onion.

Korean Egg Roll Ingredients | MyKoreanKitchen.com

2. 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.

How to Make Korean Egg Roll | MyKoreanKitchen.com

3. 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.

How to Make Korean Rolled Egg | MyKoreanKitchen.com

4. 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.

Korean Rolled Egg (Gyeran Mari) | MyKoreanKitchen.com


Korean Egg Roll (Gyeran Mari) | MyKoreanKitchen.com

Korean Egg Roll (Gyeran Mari)

How to Make Korean Egg Roll
4.5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Keyword: egg
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 105kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 5 large eggs
  • 1 Tbsp rice wine
  • 1/4 tsp fine sea salt
  • 1 Tbsp green onion , chopped
  • 1/4 cup shredded mozzarella cheese
  • Some cooking 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. (If you haven’t already, move the egg mixture into a measuring cup with a handle so that it’s easier to pour it out). 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. (Optionally, you can serve with some tomato sauce / ketchup or squeeze this over the egg rolls.)

Notes

1 Tbsp = 15 ml

Nutrition

Calories: 105kcal | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 210mg | Sodium: 267mg | Potassium: 75mg | Vitamin A: 360IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 1mg
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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10 thoughts on “Korean Egg Roll (Gyeran Mari)”

  1. Hi my mom use to make korean egg rolls ,there were great .Im trying to find a recipe for fryied egg roll.Please help me .I know she would use wanton wraps.I don’t know what she stuffed them with.I know she used some kind of meat an garlic ,soysauce,can’t remember the rest maybe you can help.Thank You.

    Reply
  2. When I read the title of this post I started wondering what the difference between Korean egg rolls and Japanese tamagoyaki was, since they pretty much look identical – and I’m so glad you answered that for me! I’m guessing the things that are added to the egg roll also make a bit of a difference, as I don’t think cheese as typically added to tamagoyaki. I LOVE the idea of adding mozzarella though, I will definitely try that! What other cheeses would you recommend for inside a Korean egg roll?

    I’m very interested to give this a try, as I’ve always only made tamagoyaki for my bento boxes – I can’t wait to see the difference in taste for myself! And also to try adding some cheese 😉

    Reply
  3. I’m not sure if you are rolling all the egg rolls together into one big egg roll as you cook them or if you are making several separate egg rolls. The description is not clear to me. I look forward to making these this morning!

    Reply

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