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Korean Gyeran-mari, plated and ready to serve

Korean Gyeran-mari, Rolled Omelet

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.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: Korean
Servings: 2 servings
Calories: 226kcal

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

Low heat is the secret. If the pan is too hot the layers brown and blister instead of staying smooth and yellow. Wrapping the warm log in a bamboo sushi mat for a few minutes gives it a neat, square shape.
Chef's Tip: Strain the beaten eggs through a fine sieve before adding the vegetables for a silky, restaurant-style finish.
Keto Swap: Korean cooks often add a pinch of sugar to the eggs. Leave it out, or use a pinch of allulose if you miss the faint sweetness.
Success Tip: Kids love it with a stripe of sugar-free ketchup. Lay a slice of cheese on the second layer before rolling for a cheesy version.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 226kcal | Protein: 16g | Fat: 16g | Fiber: 0.5g
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