This Korean rolled egg omelette (Gaeran Mari) recipe is as easy to make as an American omelette, but it looks beautiful on the table and is an easy side dish for any meal. Healthy, delicious, and full of protein, Gaeran mari is a complete breakfast and an easy addition to a bento lunch or a Korean dinner. Like most Korean dishes, this recipe has many variations. You can use different vegetables, even add in some diced ham, omit the seaweed if you don't have any, or Westernize it with the addition of some cheese, and it will still be delicious if you keep the proportions right.
- 3 eggs
- 1/2 small onion, finely chopped
- 1/2 small carrot, finely chopped
- 1 sheet Korean roasted seaweed (Gim)
- 1 teaspoon salt, dash of pepper
- Mix eggs with whisk or fork and add onions and carrots until well combined.
- In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.
- Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of omelette.
- Roll omelette into a tight roll by lifting side with spoon or baking spatula.
- Let omelette rest for a few minutes to cool.
- Slice into 1 inch pieces and serve with cross-sections showing.
(Serves 1 as a snack and 3 as a side dish).
*I make this in a very large saute pan but if you are using a standard size, pour 1/2 of the egg mixture in first and make it in 2 batches.