Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Gyeranmari
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 279 mg
- Sodium
- 214 mg
Gyeranmari is a popular Korean side dish made by carefully rolling thin layers of egg into a soft, fluffy log. Gyeran means “egg,” and mari means “roll.” It is often filled with colorful ingredients that add texture and flavor, such as chopped scallions, carrots or peppers. One especially tasty, favorite version includes roasted seaweed tucked inside the layers, giving the omelet a savory, slightly salty, briny taste. The seaweed-filled version is especially popular because it adds an extra layer of umami that makes each bite more flavorful. Scallions also add a gentle crunch and a light onion flavor that keeps the dish from feeling too heavy. Gyeranmari is commonly served as part of a Korean meal alongside rice and other side dishes. It is loved for its comforting taste, simple ingredients and beautiful spiral appearance when sliced. Many people enjoy it warm, but it can also be eaten cold in lunchboxes or on picnics.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 279 mg
- Sodium
- 214 mg
Ingredients
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Directions
- Beat together the eggs, mirin, scallion and a pinch of salt in a 2-cup liquid measuring cup until combined.
- Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over low heat. Pour in a third of the egg mixture and swirl the skillet until the egg covers almost the entire surface of the skillet (about 8 inches; do not go over the curved edges as it will be harder to handle and roll). When the edge of the egg crepe starts naturally peeling off the skillet and is looking dry and set with the top still shiny and wet, about 30 seconds, quickly lay down 4 sheets of the seaweed in a row of 2 by 2 in the middle of the crepe, with the seaweed’s long sides parallel to you. Cook the crepe until set on the bottom but still pliable, about 30 seconds more. With a rubber spatula, quickly fold about 1 inch of the crepe edge closest to you back over the crepe. Tilting the skillet away from you, roll and fold the entire crepe, creating about a 1-inch-thick rectangular roll. Put it seam-side down back on the side of the skillet closest to you. Add 1 teaspoon of oil to the empty part of the skillet and pour in another third of the egg mixture, making sure the new egg mixture touches the roll. Repeat the steps for cooking the crepe and adding the seaweed. When the rolled crepe is cooked into the new egg crepe and becomes one congealed piece, tilt the skillet again to one side and carefully fold the rectangular roll into the new egg crepe.
- Put the rolled crepe seam-side down again and push to the far side of the skillet. Add the remaining oil to the skillet and pour in the remaining egg mixture. Let the mixture cook onto the rectangular roll, repeating the same process. Lay down the remaining sheets of seaweed side by side and then fold one last time. Let cook until slightly golden but not dark, about 30 seconds, then carefully turn over and repeat on the other side.
- Slide the finished egg roll onto a plate or cutting board. When cool enough to handle, use a sharp, clean knife to trim off both ends of the gyeranmari, then slice the remaining gyeranmari into 8 even pieces. Serve as is or with a thin drizzle of ketchup and/or mayonnaise or sprinkled with furikake.
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