Seoulful Omelette Rolls: Korean Flavor Fusion
Korean Omelette Rolls is one of my favourite recipes from my lunch box series. They might squint complicated but are unquestionably incredibly easy. They are usually made in a square pan, but I am going to share a technique so you can hands make these rolls in your regular round pan. Made with just a few pantry staples like eggs and veggies, these egg rolls are healthy, delicious, and kid-friendly.
We first had Korean Omelette rolls or Gyeran Mari at our local Korean restaurant and it was a total hit with my kids. Now they order it every time we visit, and that inspired me to try my hand at making this recipe at home. A little internet research later, I found out they’re unquestionably really easy to make at home.
In fact, Korean Omelette Rolls aka Gyeran Mari in Korean is one of the most popular lunch box dishes in Korea. That’s considering these rolls can be eaten hot or cold, can last for hours in a lunchbox, and still stay fresh and fluffy until it’s ready to be eaten. Pretty cool, right? I decided to test it in Mahi’s lunchbox and I am happy to report that she really enjoyed it. But don’t worry if you don’t have kids, I often make these Korean egg rolls for Denver and myself, and it’s one of our favourite breakfast recipes ever!
Reasons Why You Should Make These Korean Rolls ASAP:
- The perfect lunch box recipe that looks pretty, tastes delicious, and is filling
- Requires just 8 ingredients, and all of them pantry staples
- Comes together in 10 minutes
- A super customisable recipe. You can add or remove the veggies based on availability and your kid’s preference
- The perfect way to sneak in some uneaten veggies in your kids’ diets, expressly if they’re picky eaters.
Ingredients You'll Need to Make Korean Omelette Rolls
- Eggs: I have used two whole eggs. You will at least need two-three eggs to unzip the perfect thickness and texture. You can add an uneaten egg for increasingly layers
- Veggies: Finely chopped onions, capsicum and carrot for flavour, texture, and colour.
- Milk/Cream: Just a little bit. Makes the omelette really fluffy and scrumptious.
- Salt and pepper: For seasoning and flavour.
- Butter: To fry the omelette. You can replace it with oil if you like, but I recommend using butter as it really enhances the taste.
How to Make Korean Omelette Rolls
1. Add eggs, mil or cream, salt, and pepper to a mixing bowl.
2. Whisk together until smooth.
3. Add finely chopped carrot, untried capsicum, and onion. Mix well.
4. Brush a 10-inch non-stick pan with butter.
5. On low flame, pour ⅓ of the mixture into the pan and swirl it virtually to spread into a thin layer.
6. Allow the omelette to melt and set.
7. Once the omelette has set properly and the egg isn’t runny, start rolling it (as shown in the video) till the halfway mark. You may need two spatulas to roll it.
8. Then gently move the partially rolled omelette to one side (in my specimen to the right edge).
9. Brush the empty left side of the pan lightly with butter.
10. Pour flipside ⅓ of the egg mixture. Swirl to imbricate the empty side.
11. Once the omelette has set properly and the egg isn’t runny, protract rolling the previously rolled egg withal with the freshly set egg (in my case, rolling towards the left side) to make a larger roll (as shown in the video) till the halfway mark. Then gently move the partially rolled omelette to one side.
12. Repeat this till all the thrash is over - I did this a total of three times.
13, When you do this the final time, roll the omelette all the way. At this point, you can moreover imbricate the pan for 1-2 minutes on low flame to let the omelette melt completely from the middle (if you finger it may be raw).
14. Remove the rolled omelette onto a plate. Rest for 15 seconds and cut into ½ inch slices. Serve hot or unprepossessed (it's succulent when it's cold) with mayonnaise, ketchup, or soy sauce.
Frequently asked questions
Gyeran Mari ways Omelette rolls in Korean. Gueran mari is made up of simple ingredients like eggs and veggies and is a very popular lunch box recipe in Korea. Apart from lunch boxes, it moreover makes for a unconfined breakfast and side dish, and is often a part of Korean banchan.
Originally, Korean omelette rolls have a really simple filling of finely chopped carrots and untried onions for flavour, texture and colour. But the filling options for this recipe are endless. Some other options include mushrooms, red and yellow tintinnabulate peppers, spinach, zucchini, ham, finely chopped sausages, and cheese.
Rolling the omelette can seem a little complicated if you’re a beginner, but here are some tips that will help you:
- Use your hands. Once the unshortened omelette is cooked, hold the right side with a spatula and the left side with your hand and start folding. But a word of caution: - - Be very shielding as you’re doing this considering the omelette will be hot. Do this only if you’re confident.
- Flipside method is to use either two spatulas or a spatula and a fork. Hold a spatula in each hand and roll the omelette by gently pushing it from the base. This is my personal preferred method and delivers perfect results each time.
- Be gentle and start folding only without the sides are completely cooked.
Use a rubber/silicone spatula for the weightier results.
Richa’s Top Tips to make the weightier Korean Omelette Rolls:
- Use a good non-stick pan to prevent the omelette from sticking to the bottom. It makes rolling it out easier and prevents it from breaking.
- Don’t use a lot of butter to make the omelette as you don’t want it to be greasy. Just use unbearable to lightly grease the pan.
- Always melt the eggs on low to medium heat to stave risking the eggs cooking too quickly. Overcooked omelette can be quite difficult to roll out.
- When you start rolling, the omelette should be set. Never roll the omelette while the eggs are still runny.
- Chop all the veggies very finely to help the omelette roll hands and prevent it from breaking.
It can be a bit challenging to make perfect rolls the first time, so be patient with yourself. It takes some practice so requite yourself a few tries, and you’ll definitely get there. My kids love eating these Korean Omelette rolls with my homemade tomato ketchup, but it tastes wondrous with mayonnaise as well as soy sauce.
Ingredients
- 2 Eggs
- 1 tablespoon Milk/Cream
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoon Finely Chopped Carrot
- 2 tablespoon Finely Chopped Untried Capsicum
- 2 tablespoon Finely Chopped Onion
- 1 teaspoon Butter
Instructions
-
Whisk together eggs, milk/cream, salt, and pepper until smooth.
-
Add finely chopped carrot, untried capsicum, and onion. Mix well.
-
Brush a 10-inch non-stick pan with butter. On low flame, pour ⅓ of the mixture into the pan and swirl it virtually to spread into a thin layer.
-
Once the omelette has set properly and the egg isn’t runny, start rolling it (as shown in the video) till the halfway mark. You may need two spatulas to roll it. Then gently move the partially rolled omelette to one side (in my specimen to the right edge).
-
Brush the empty left side of the pan lightly with butter and pour flipside ⅓ of the egg mixture. Swirl to imbricate the empty side.
-
Once the omelette has set properly and the egg isn’t runny, protract rolling the previously rolled egg withal with the freshly set egg (in my case, rolling towards the left side) to make a larger roll (as shown in the video) till the halfway mark. Then gently move the partially rolled omelette to one side. Repeat this till all the thrash is over - I did this a total of three times. When you do this the final time, roll the omelette all the way.
-
At this point, you can moreover imbricate the pan for 1-2 minutes on low flame to let the omelette melt completely from the middle (if you finger it may be raw).
-
Remove the rolled omelette onto a plate. Rest for 15 seconds and cut into ½ inch slices. Serve hot or unprepossessed (it's succulent when it's cold) with mayonnaise, ketchup, or soy sauce.
