Gyeran mari (Korean rolled omelette)

Method9 steps

1. 1

   Step 1: Finely chop enough scallion (1–1 1/2 Tbsp) and carrot (1–1 1/2 Tbsp) to measure 1–1 1/2 Tbsp of each.

   Uses 1–1 1/2 Tbsp finely chopped scallion · 1–1 1/2 Tbsp finely chopped carrot

   
2. 2

   Step 2: Crack and beat the eggs (3 large), in a bowl with a spoon, a fork, or a pair of chopsticks until the yolks and whites are blended well with no visible strings of whites. Stir in salt (to taste) and pepper.

   Uses 3 large eggs · salt to taste · 1 pinch black pepper

   
3. 3

   Step 3: Stir in the chopped vegetables.

   Uses seasoned beaten eggs · finely chopped scallion and carrot

   
4. 4

   Step 4: Add 1 tsp vegetable oil to a medium nonstick pan and spread evenly with a paper towel. Preheat over medium-low heat until the pan is hot.

   Uses 1 tsp vegetable oil for the pan

   
5. 5

   Step 5: Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan. Let it cook until the top begins to set but is still wet.

   Uses half of the egg-vegetable mixture

   
6. 6

   Step 6: Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over to the other side. Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning.

   Uses partially cooked first egg layer

   
7. 7

   Step 7: Fold the partially rolled omelet again, then pull it toward the rolled side to make room. Pour in half of the remaining egg-vegetable mixture (one quarter of the original batch) and spread it over the open pan surface.

   Uses partially rolled omelet · one quarter of the original egg-vegetable mixture

   
8. 8

   Step 8: When the new layer begins to set, fold and move the roll again. Add the last quarter of the original egg-vegetable mixture and repeat, forming an approximately 2-inch-thick egg log. Continue gently cooking and rolling until the egg is set throughout, reducing the heat if it browns.

   Uses growing omelet roll · final quarter of the egg-vegetable mixture

   
9. 9

   Step 9: Remove from the pan and let cool for about 5 minutes. Slice the egg into thick, even pieces (3/4 to 1-inch thick).

   Cool egg log before slicing · 5 minUses cooked egg log