Korean Omelette Rolls is one of my favourite recipes from my lunch box series. They might look complicated but are actually incredibly easy. They are usually made in a square pan, but I am going to share a technique so you can easily 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.
Looking for more Kid-friendly Snacks? Try my Sprouts Cutlets, Pumpkin Waffles or Beetroot Appe | Paddu | Paniyaram
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 actually 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 because 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 extra veggies in your kids’ diets, especially 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 achieve the perfect thickness and texture. You can add an extra egg for more 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, green 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 around to spread into a thin layer.
6. Allow the omelette to cook 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 case to the right edge).
9. Brush the empty left side of the pan lightly with butter.
10. Pour another ⅓ of the egg mixture. Swirl to cover the empty side.
11. Once the omelette has set properly and the egg isn’t runny, continue rolling the previously rolled egg along 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 batter 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 also cover the pan for 1-2 minutes on low flame to let the omelette cook completely from the middle (if you feel 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 cold (it's delicious when it's cold) with mayonnaise, ketchup, or soy sauce.
Frequently asked questions
Gyeran Mari means 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 also makes for a great 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 green onions for flavour, texture and colour. But the filling options for this recipe are endless. Some other options include mushrooms, red and yellow bell 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 entire 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 careful as you’re doing this because the omelette will be hot. Do this only if you’re confident.
- Another 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 after the sides are completely cooked.
Use a rubber/silicone spatula for the best results.
Richa’s Top Tips to make the best 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 enough to lightly grease the pan.
- Always cook the eggs on low to medium heat to avoid 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 easily 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 give 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 amazing with mayonnaise as well as soy sauce.
Watch the Recipe Video
Korean Omelette Rolls
Ingredients
- 2 Eggs
- 1 tablespoon Milk/Cream
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoon Finely Chopped Carrot
- 2 tablespoon Finely Chopped Green Capsicum
- 2 tablespoon Finely Chopped Onion
- 1 teaspoon Butter
Instructions
- Whisk together eggs, milk/cream, salt, and pepper until smooth.
- Add finely chopped carrot, green 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 around 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 case to the right edge).
- Brush the empty left side of the pan lightly with butter and pour another ⅓ of the egg mixture. Swirl to cover the empty side.
- Once the omelette has set properly and the egg isn’t runny, continue rolling the previously rolled egg along 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 batter 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 also cover the pan for 1-2 minutes on low flame to let the omelette cook completely from the middle (if you feel it may be raw).
- Remove the rolled omelette onto a plate. Rest for 15 seconds and cut into ½ inch slices. Serve hot or cold (it's delicious when it's cold) with mayonnaise, ketchup, or soy sauce.
Video
Notes
- 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 enough to lightly grease the pan.
- Always cook the eggs on low to medium heat to avoid 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 easily and prevent it from breaking.
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