Korean Rolled Omelet | FeelGoodFoodie

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Издатель Aug 3, 2026

I tried the Korean rolled omelet (called Gyeran Mari) and it’s easier to make than it looks! I will definitely be making it again! Inspired by @yce.oj
INGREDIENTS
10 large eggs
½ cup finely diced carrots
½ cup finely diced red bell pepper
½ cup finely chopped green onions
¾ teaspoon salt
½ teaspoon black pepper
2 teaspoon toasted sesame oil
1 tablespoon avocado oil
INSTRUCTIONS
1. Crack the eggs into a large bowl. Add the salt, black pepper, and sesame oil, then whisk until fully combined. Stir in the carrots, red bell pepper and green onions, and spinach.
2. Heat the oil in a 10- or 12-inch nonstick skillet over medium-low heat. Pour about ½ cup of the egg mixture into the skillet, tilting the pan to form a thin, even layer.
3. Cook for 1–2 minutes, until the egg is mostly set but still slightly moist on top.
4. Using a silicone spatula, carefully roll the egg from one side of the skillet toward the other, stopping just before reaching the opposite edge.
5. Slide the egg roll back to the starting side of the skillet. Then pour in another ½ cup of the egg mixture.
6. Once the new layer is mostly set, roll the cooked egg over it. Continue adding thin layers and rolling until all the egg mixture has been used.
7. Cook the finished roll for another 1–2 minutes, turning it gently to cook the center and lightly brown the outside.
8. Transfer the egg roll to a cutting board and let it rest for 5 minutes and then slice.