Ingredients (serve 4)
3 green onion (1 oz, 30g)
½ tablespoon salt
vegetable oil as needed
- In a medium bowl, beat the eggs well with a pair of chopsticks.
- Wash the green onions and finely chop them.
- Combine beaten eggs and chopped green onion in a bowl. Season with the salt and mix well.
- Heat a rectangular skillet over medium-low heat and add the vegetable oil. Pour the egg mixture into the skillet. When the eggs are cooked half, lift one end of the egg about 1-inch (2-cm), using a spatula or a pair of chopsticks, and fold it over to the other side. Repeat the process with the remaining egg mixture until you reach to the end of the pan.
- Keep the heat low enough that the egg doesn’t turn to brown, but rather stay soft and creamy.
- Transfer the rolled omelet to a plate and let it cool. If you have a bamboo mat, shape the rolled omelet into a rectangle.
- Cut the omelet into bite-size pieces and place them on a serving plate.
- Add kelp broth and cheongju (refined rice wine) for a smoother and tastier gyeran-mari. When rolling the egg, numerous variations are possible by varying minor ingredients such as laver, kimchi, spinach, carrots, or peas.
Recipe source: Korean Food Promotion Institute (Korean Food Foundation)