Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Gyeran Mari
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- Level: Advanced
- Total: 30 min
- Active: 25 min
- Yield: 1 omelet (1 to 2 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 286
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 407 mg
- Sodium
- 381 mg
Gyeran mari is my go-to “circle of life” breakfast — I have chickens, so these eggs are straight from the coop, and the filling is totally flexible, making it a perfect fridge-cleanout dish. Finely chopped scallions, carrots, mushrooms and a little cheese get folded into tender eggs, then rolled layer by layer in the pan. The rolling and folding is surprisingly fun, and the payoff is a beautiful, rectangular omelet that’s as satisfying to look at as it is to eat. Quick, playful and endlessly adaptable, this recipe from my book Hand Taste: Cook Like a Korean Grandmother is a breakfast (or snack) you’ll want to make again and again.
- Level: Advanced
- Total: 30 min
- Active: 25 min
- Yield: 1 omelet (1 to 2 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 286
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 407 mg
- Sodium
- 381 mg
Ingredients
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Directions
Special equipment:
a nonstick Japanese rectangular omelet pan- In a medium bowl, whisk the eggs well. Add the scallions, carrot, mushrooms, Yondu and salt and whisk again.
- Lightly coat a nonstick Japanese rectangular omelet pan with about 1/2 teaspoon butter (see Cook’s Note). Set the pan over low heat and pour 1/4 cup of the egg mixture onto the pan, positioning it over the heat to cook the bottom layer first. Add the mozzarella and 1 slice of Cheddar on top of the mozzarella on the bottom third of the egg. Once the initial layer is set, gently roll it up partway using a small square spatula to help you roll. Slide the partially rolled section to the far side of the pan away from you, lightly coat the pan with butter again (about 1/2 teaspoon) and pour another 1/4 cup of the egg mixture onto the pan. The key to a successful roll is to begin rolling the new layer when it’s 50 to 70% cooked (still slightly wet on top) so that it adheres well and doesn't unravel.
- Continue this process until all the egg mixture is used. You will end up making about 7 layers. Shape the omelet into a sharp rectangle by standing it vertically on all sides. Allow the gyeran mari to cool slightly before cutting it. Slice it into smaller pieces and enjoy.
Cook’s Note
It’s very important not to put too much butter on the pan each time or it may brown and color the egg, which it shouldn’t. It’s easiest to hold a stick of butter in your hand and rub it lightly against the pan each time you need to grease it. Alternatively you can melt the butter and use a heatproof brush to coat the pan.
