This is very similar to the Japanese tamagoyaki and is also a popular lunch box addition for the Koreans.
This is my not-so-perfect Gyeran mari / tamagoyaki which probably needs more practice or when my family are up to being guinea pigs again.
Gyeran Mari (Korean egg roll)
1/4 cup red capsicum (chopped fine)
1/4 cup spring onions (chopped fine)
pinch of salt & pepper
- Beat the eggs till light & frothy.
- Add the cut vegetables, salt & pepper.
- Heat a medium or small saucepan.
- Add some oil, swirl it around the saucepan to coat the surface.
- Make sure the pan is hot before making the omelette – egg roll.
- Pour 1/3 of the beaten egg onto the saucepan. Roll the mixture around the saucepan.
- When the omelette is cooked, fold towards the other end, about 2″/5cm.
- When the 1st portion has been folded, leave in the saucepan.
- Pour in 1/2 of the remaining egg mixture.
- Roll the mixture around in the saucepan. Lift the the cooked portion & let some of the uncooked egg get under the 1st roll.
- When the 2nd portion is cooked, fold towards the other end of the saucepan using the already rolled egg as a starting point.
- Repeat with the remaining portion of egg.
My Imperfect Gyeran Mari!!!