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Rolled Seaweed and Egg Omelette

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

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

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

*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.

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com2. 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.

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

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

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

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).

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

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.)

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

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.

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

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.


How to make Korean rolled seaweed and egg omelette - This is a simple but delicious Korean side dish! Perfect for a Korean lunch box. | MyKoreanKitchen.com

Rolled Seaweed and Egg Omelette

Korean egg roll with seaweed recipe
4.88 from 8 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: egg omelette, korean egg omelette
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4
Calories: 84kcal

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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 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).
  • 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.)
  • 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.

Nutrition Info (per serving)

Calories: 84kcal | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 204mg | Sodium: 225mg | Potassium: 75mg | Vitamin A: 295IU | Calcium: 31mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 20, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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19 thoughts on “Rolled Seaweed and Egg Omelette”

  1. Simple and delicious, a great side dish. Can’t wait for the day I can go on a picnic with my friends and make this for them.

    Reply
    • I don’t know, Michelle. I’ve never done one like that (nor seen one like that) before. Let me know how it turns out if you do. 🙂

      Reply
  2. Incredible! I subbed red wine and 1 drop BetterStevia for the rice wine and absolutely loved this recipe. Gluten, dairy, grain and (almost) sugar free, just the way I need my recipes for combating the Candida.
    Now on to the Bacon Avocado Cucumber Sushi Roll! Many thanks for your site!

    Reply
  3. Do you need to eat these right away? Or can you make them a day ahead? I’m asking for event planning purposes… Thanks!

    I’m giving this 5 stars because it looks great! But I’m disclosing that I haven’t made it yet.

    Reply
      • Thanks for your response, Sue! I made this today and I stand by my 5 star rating. However, I will need to play with heat/oil/rolling technique. The center cooked faster than the edges, which is unusual. I may have had the heat too low or not preheated the pan enough (cast iron pan – I usually cook eggs at a higher heat). I also need to practice rolling so that the finished product is tighter and probably wait until it’s completely cool before cutting. All that being said, it was delicious!

        Reply
  4. This recipe is great and super simple to understand I just have one question, Should the seaweed be roasted before you cooking it with the egg or does it have to be plain?

    Reply
  5. Hello , I really loved the recipe, but i cant find rice wine in our super markets, pls advice what can i use instead. Can this dush have a sweet and spicy sauce?
    Thanks a lot

    Reply
    • Do you have access to Japanese mirin then? They are essentially the same thing.
      If not, you could try making the rice wine yourself as well. Try mixing the rice vinegar, sugar and water. I can’t give you the precise ratio as I haven’t made one myself yet. It was suggested by my other readers in a different thread.
      Though I’m hoping to do a recipe for this. 🙂 Let me know how you go!

      Reply
  6. Thank you for sharing this easy and delicious recipe. It was a lifesaver for my last minute decision to cook Korean dinner. My family enjoyed it.

    Reply

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