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Gyeran-mari is the golden, many-layered omelet that shows up in Korean lunchboxes, breakfast trays and banchan spreads everywhere. Thin sheets of egg are rolled up one after another so every slice reveals a spiral of scallion and carrot. It is naturally keto, ready in minutes, and just as good cold the next day.
Per serving: 226 calories · 2.1 g net carbs · 16 g protein · 16 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 5 large eggs
- 2 tablespoons finely chopped scallion
- 2 tablespoons finely diced carrot
- 1 tablespoon finely diced onion
- 1/4 teaspoon fine sea salt
- 1 teaspoon toasted sesame oil
- 1 teaspoon avocado oil for the pan
Instructions
- Crack the eggs into a bowl and whisk until no streaks of white remain. Stir in the scallion, carrot, onion, salt and sesame oil.
- Heat a rectangular omelet pan or 8-inch nonstick skillet over medium-low heat. Wipe it with a little avocado oil on a folded paper towel.
- Pour in about one third of the egg mixture and tilt the pan to coat the bottom. Cook until the edges set but the top is still slightly wet, about 1 minute.
- Starting at the far edge, use chopsticks or a thin spatula to roll the egg toward you into a loose log. Push the log back to the far edge and oil the empty part of the pan.
- Pour in half of the remaining egg, lifting the log so the new egg flows underneath it. When it is almost set, roll the log back toward you. Repeat with the last of the egg.
- Press the sides of the log gently with the spatula to square it off, then let it rest on a cutting board for 3 minutes. Slice into 1-inch rounds.
Notes
Nutrition
About This Dish
Gyeran-mari is one of the most common dishes in the Korean dosirak, or packed lunchbox. Many Korean households keep a small rectangular pan just for making it, because the square shape makes rolling far easier. Street vendors and convenience stores sell thick slices of it as a grab-and-go snack. Variations add seaweed sheets, cheese, minced ham or tuna between the layers. Because it keeps well at room temperature for a few hours, it has been a picnic and school-trip favorite for generations.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 1: Breakfast (Bukchon Hanok Village). See all Korean recipes