Gyeran Mari (Korean Rolled Omelette)

Ingredients

• •6 large eggs
• •3 stalks green onions, finely sliced
• •¼ cup carrot, finely diced
• •1 tsp soy sauce
• •½ tsp sesame oil
• •¼ tsp salt
• •1 tbsp vegetable oil
• •1 tsp sesame seeds

Directions

1. 1Crack eggs into a bowl and beat well; stir in green onions, carrot, soy sauce, sesame oil, and salt.
2. 2Heat a non-stick skillet over medium-low heat and brush lightly with vegetable oil.
3. 3Pour in one-third of the egg mixture and swirl to cover the pan in a thin, even layer.
4. 4When the surface is just barely set but still slightly glossy (about 1 minute), use a spatula to start rolling the egg tightly from one side to the other.
5. 5Push the roll to the far edge of the pan; add another third of the egg mixture, lifting the roll slightly so new egg slides underneath, and roll again toward you.
6. 6Repeat with the final third of egg mixture, creating a thick, layered roll.
7. 7Transfer to a cutting board, sprinkle with sesame seeds, and slice into ¾-inch rounds; serve warm or at room temperature.

💡 A small rectangular tamagoyaki pan makes this easier, but a regular 8-inch round non-stick skillet works perfectly — just trim the ends for neat rounds. Gyeran mari keeps in the fridge for up to 2 days and is excellent cold in a lunchbox.

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