Ingredients (serve 4)

4 eggs
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.


  1. Combine beaten eggs and chopped green onion in a bowl. Season with the salt and mix well.
  2. 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.
  3. Keep the heat low enough that the egg doesn’t turn to brown, but rather stay soft and creamy.
  4. Transfer the rolled omelet to a plate and let it cool. If you have a bamboo mat, shape the rolled omelet into a rectangle.
  5. 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)