Recipes - Korean

Gyeran Mari (Korean Egg Rolls)
R00752_GyeranMari-KoreanEggRolls


Gyeran Mari (in Korean) literally means “egg roll’. While it is cooked similarly like the Japanese Tamagoyaki, these egg rolls are savoury while the Tamagoyaki is on the sweet side. These are tasty little morsels that everyone will love - pack them in school lunch boxes, snack on them with soju (Korean distilled liquor) or simply enjoy as part of a meal with steamed rice.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean









Ingredients:

3 large eggs
1 spring onion (finely sliced)
½ carrot (finely chopped)
Salt (to taste)
Oil (for cooking)




Steps:
  1. In a bowl, crack and whisk eggs with a fork. Mix in a pinch of salt, sliced spring onions and chopped carrots.
  2. In a frying pan or skillet, spread 1 tsp oil evenly and heat over medium-high heat. When the pan feels hot enough, turn heat down to low. Give the egg mixture a stir before adding to the pan. Add ½ of the egg mixture and swirl the pan to coat evenly.
  3. Using a spatula, gently lift one end of the egg and fold it over by 3cm. Lift the folded side and continue folding over until the omelette forms a log. Set aside to cool, and repeat with the rest of the egg mixture.
  4. When omelette is cool to touch, slice them into3-4cm thick pieces.

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Gyeran Mari (Korean Egg Rolls)

Gyeran Mari (Korean Egg Rolls)

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Gyeran Mari (in Korean) literally means “egg roll’. While it is cooked similarly like the Japanese Tamagoyaki, these egg rolls are savoury while the Tamagoyaki is on the sweet side. These are tasty little morsels that everyone will love - pack them in school lunch boxes, snack on them with soju (Korean distilled liquor) or simply enjoy as part of a meal with steamed rice.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean
Ingredients

3 large eggs
1 spring onion (finely sliced)
½ carrot (finely chopped)
Salt (to taste)
Oil (for cooking)

Instructions
  1. In a bowl, crack and whisk eggs with a fork. Mix in a pinch of salt, sliced spring onions and chopped carrots.
  2. In a frying pan or skillet, spread 1 tsp oil evenly and heat over medium-high heat. When the pan feels hot enough, turn heat down to low. Give the egg mixture a stir before adding to the pan. Add ½ of the egg mixture and swirl the pan to coat evenly.
  3. Using a spatula, gently lift one end of the egg and fold it over by 3cm. Lift the folded side and continue folding over until the omelette forms a log. Set aside to cool, and repeat with the rest of the egg mixture.
  4. When omelette is cool to touch, slice them into3-4cm thick pieces.

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