Gyeran Mari (Korean egg roll)

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)



4 eggs

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!!!



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