Gyeran mari (계란말이)
Korea
Korean roll omelette where the egg layer is wrapped in a sheet of dried seaweed (nori). Served as a light snack or side dish.
Ingredients
- 3 pcs egg
- 1 pcs dried seaweed sheet
- 1 pinch salt
- 1 tsp vegetable oil
Steps
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In a bowl, whisk the eggs with a fork or whisk until smooth, then add a pinch of salt.
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Heat a non‑stick pan and coat it with vegetable oil, spreading the oil with a paper towel.
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Pour about two‑thirds of the egg mixture (approximately 2 eggs) into the pan, quickly tilt it to cover the bottom.
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When the bottom layer is almost set, place the dried seaweed sheet and pour the remaining egg mixture (about 1 egg), tilting the pan again for even distribution.
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Once the surface sets again, use a spatula to lift one end of the omelette and fold it over to the opposite edge, then repeat the fold to form a compact roll.
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Repeat the process until a single cohesive roll is formed (about 2‑3 folds).
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Remove the pan from heat, let the roll cool for 5 minutes, then cut thick slices about 2‑3 cm thick.