Gyeran mari or Korean rolled omelette is a popular Korean side dish often made with spam/ham, carrots, and green onions. It pairs perfect with any meal, like our beef bulgogi and doenjang jjigae. Also check out our gyeran-jjim (Korean volcano egg) and mayak egg for more Korean egg side dishes.
You've probably seem Korean rolled omelette served at Korean restaurants as a side dish (or banchan in Korean). It's an omelete made with proteins, like ham or spam, and veggies and cooked into thin sheets then rolled up.
Not only is it a popular Korean household side dish, gyeran mari is also a popular lunchbox item known as "dosirak" and a popular Korean street food item. That shows just how tasty and well loved it is!
What to eat with gyeran mari
Gyeran mari is a great side dish that goes well with any meal, and often time served with rice, like huekmi bap or Korean purple rice, and other side dishes. Here are some of the most popular dishes and some of our favorite side dishes to eat with gyeran mari:
- Japchae - Korean glass noodles stir fry
- Spicy Korean chicken rice bowl
- BBQ mini sausage stir fry
- Kimchi - traditional napa cabbage or geotjeori (fresh kimchi)
- Oi kimchi - quick cucumber kimchi
Please scroll down to the recipe card for the ingredient quantities!
- Eggs - Egg is the star of this side dish. So feel free to use free range eggs if you prefer. Do note that our recipe is base don large eggs.
- Spam or ham - It's a popular to add spam or ham into the omelette because it adds a nice savory, meaty note.
- Carrot and green onions - Veggies are often added for color, texture, and flavor. Carrot and green onions are the most common. If adding other vegetables, we recommend avoiding veggies that have high water content.
- Salt - Any salt is fine. If using sea salt or pink Himalayan salt, you may need to use a little less since they are saltier than everyday salt.
- Sesame oil - Just a little bit to add some toasted, nutty flavor the the rolled omelette. Sesame oil is optional, so feel free to omit if you prefer.
- Oil - As needed for cooking. Any neutral oil works.
🍴Gyeran mari variations and substitutes
- Protein - Feel free to substitute the spam or ham for any low moisture, pre-cooked protein. Some of the most popular substitutions are imitation crab meat, crab lump meat, sausage, and bacon.
- Veggies - Feel free to swap out the carrots and green onions for other low moisture vegetables. Chives, peppers, onions, and mushrooms are great choices.
- Cheese - You can use shredded or sliced cheeses. Sprinkle the shredded cheese or place a slice of cheese onto the egg when it is still slightly runny. Once the egg is ready to roll, the cheese should also be melted.
- Gim - Also known as roasted seaweed snacks. You can find these at most Asian markets and even Costco. Just place a sheet in between each layer when the egg mixture is still wet before rolling.
How to make gyeran mari
Please scroll down to the recipe card for the full recipe and instructions!
1. Prepare the omelette mixture. Crack the eggs into large measuring cup with a spout and whisk the eggs until well beaten. Add the spam/ham, veggies, salt, and sesame oil. Mix to combine.
🌟 Pro tip: If you don't have a large measuring cup, you can also do the same with a mixing bowl and just ladle the mixture.
2. Make the first omelette layer. Into a lightly greased pan over medium low heat, pour a thin layer of the omelette mixture into the pan. Tilt and swirl the pan as needed so the mixture covers the entire bottom of the pan. When the bottom of the egg is set and the top is no longer runny but still wet, run a rubber spatula around the omelette. Then, roll/fold the omelette for one end to the other, leaving a 2 to 3 inch tail.
🌟 Pro tip: For the first roll, fold one side of the omelette by about 1 inch, then gently press down with a spatula to help the layer adhere to each other. Then repeat and roll.
3. Repeat the layers. Push the first rolled layer to one side and re-grease the open side of the pan (where the tail is). Stir the omelette mixture and pour a thin layer into the re-greased side of the pan. Tilt and swirl as needed to cover the bottom and allow the mixture to touch the previous layer. This way the layers will be connected and sticks together. Repeat the rolling and layer steps until all of the omelette mixture is used.
4. Cut and enjoy. Transfer the rolled omelette onto a cutting board and let it cool until comfortable to touch and cut into slices.
🌟 Pro tip: If you want a more even and straighter gyeran mari, you can straighten the sides by pressing with two spatulas. Or shape it with a sushi mat by squeezing and pressing firmly.
- Finely chop the filling. If the filling ingredients are too large, the omelette layers may not stick together properly.
- Don't add too much filling. Having too much filling can make the omelette hard to roll and the layers may not stick to each other properly.
- Stir up the omelette mixture before every use. This is so that all of the fillings are evenly dispersed.
- Control the heat well. Every stovetop is different, so adjust the heat accordingly. You want omelette to cook, but not so quickly that the bottom browns while the top is still wet.
- Roll the egg layer while the top of the layer is still kind of wet. If the egg is rolled too early, the omelette will not be cooked enough. However, if the egg is rolled too late, the layers will not stick to each together.
Storage and reheating
Leftover gyeran mari can be stored in the fridge, in an airtight container for up to 4 days. Just make sure to cool it completely before storing.
Gyeran mari can be enjoyed hot, room temperature, or cold. To reheat, cover and microwave briefly until warmed through.
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Gyeran Mari (Korean Rolled Omelette)
- 6 large eggs
- 1.5 ounces spam finely chopped (or ham)
- 1.5 ounces carrot finely chopped
- 1 stalk green onion thinly sliced
- ¼ teaspoon Kosher salt (or fine salt)
- ½ teaspoon toasted sesame oil (optional)
- Oil as needed for cooking (any neutral oil)
- Crack the eggs into a large measuring cup with a spout or a mixing bowl and whisk the eggs until well beaten. Add the finely chopped spam, carrot, thinly sliced green, salt, and sesame oil. Mix to combine.
- Heat a rectangular omelette pan or an 8 inch round nonstick pan over medium low heat and lightly grease the pan with some oil. Once the pan is hot, give the egg mixture a stir and pour or ladle a thin layer of the egg mixture into the pan. Tilt and swirl as needed to cover the entire bottom of the pan.
- Once the egg is set on the bottom and no longer runny but still wet on top, run a spatula around the omelette. Using a spatula, lift one side of the egg and fold it over, about 1 inch. Gently press with the spatula and repeat the folding until a 2 to 3 inch tail is left.
- Pull the omelette back to one side and lightly re-grease the open side of the pan with oil (also the side with the tail). Give the egg mixture a stir and pour or ladle a thin layer of the egg mixture into the open side of the pan. Tilt and swirl the pan as needed so that the egg mixture can cover the pan and touch the tail of the omelette. This way the two layers will be connected and stick togther.
- Once the new layer of egg mixture is set on the bottom and no longer runny but still wet on top, repeat the folding step and layering process until all of the egg mixture is used.
- Optional: If you wish to make the gyeran mari have straighter sides, use two spatula to press on each side. Flip and repeat on the sides as necessary. Or you can transfer the gyeran mari to a sushi mat and mold the rolled omelette into a more even shape.
- Transfer the rolled omelette onto a cutting board to cool until comfortable to handle, then cut into 8 slices or to your desired thicknss. Enjoy!
- Pan - Feel free to use whatever size pan. The smaller the pan, the thicker the omelette will be. The large the pan, the longer and thinner the omelette will turn out.
- To help better control the amount of oil used and to evenly grease the pan, use paper towel or a brush.
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