Fluffy and Beautiful Rolled Omelet (Gyeran Mari)
Fluffy and Beautiful Rolled Omelet (Gyeran Mari)
How to Make a Beautiful and Delicious Rolled Omelet Using Leftover Vegetables
Discover the secret to making a perfectly fluffy and visually appealing Gyeran Mari, a beloved Korean comfort food! This simple yet versatile dish is a crowd-pleaser, perfect for any meal, from breakfast to a side dish with dinner or even a snack. Today, we’ll elevate this classic by incorporating leftover vegetables from your fridge, adding vibrant color and extra nutrients. This recipe is designed for clarity and ease, guiding even novice cooks through each step to achieve a beautiful, moist, and flavorful rolled omelet. Get ready to impress yourself and your loved ones with this delightful dish!
Rolled Omelet Ingredients- 5 fresh eggs
- 3 stalks green onions
- 1/4 onion
- 1/4 carrot
- Pinch of salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare your vegetables. Finely chop the green onions. Dice the onion and carrot into very small pieces. Finely dicing the vegetables ensures they mix well with the egg mixture and prevent the omelet from becoming lumpy when rolled.
Step 2
Crack the 5 eggs into a bowl. Use chopsticks to break the egg yolks and gently whisk until well combined. For an extra smooth texture, strain the egg mixture through a sieve. Season with a pinch of salt, adjusting the amount to your preference.
Step 3
Add the chopped green onions, diced onion, and diced carrot to the beaten egg mixture. Stir everything together until the vegetables are evenly distributed throughout the egg.
Step 4
Prepare your frying pan over very low heat, even lower than a simmer. Add a small amount of cooking oil to the pan, then use a paper towel to wipe the entire surface, leaving a thin, even layer of oil. This prevents the egg from sticking and ensures even cooking.
Step 5
Once the pan is lightly heated, pour in a moderate amount of the egg and vegetable mixture. Spread it thinly and evenly across the entire pan. It’s important to keep the layer thin so it cooks through and is easy to roll.
Step 6
When the egg layer is about 80% cooked (the bottom is set and the top is still slightly wet), carefully start rolling it up from one edge. Once rolled, gently push the omelet to one side of the pan. Add another small amount of oil to the empty part of the pan, wipe with a paper towel, and pour in more egg mixture, spreading it thinly.
Step 7
When this new layer of egg is about 80% cooked, carefully roll the existing omelet over it, incorporating the new layer. Repeat this process of adding oil, wiping, pouring egg mixture, and rolling until all the egg mixture is used. Layering the eggs this way will create a thicker, more substantial omelet.
Step 8
Once the omelet is fully formed, let it cool slightly. Then, slice it into bite-sized pieces (about 1.5-2 cm thick). You now have a beautifully golden outside and a moist, flavorful inside. Serve on a plate and enjoy!
