Simple Korean Egg Roll with Seaweed: Gim Gyeran Mari

Korean egg roll is a classic Korean side dish that I’m excited to share with you. This is my mom’s special recipe called gim gyeran mari, an omelette rolled with seaweed inside.

What is Gyeran Mari?

Gyeran Mari is the Korean egg roll. It’s similar to the Japanese tamagoyaki but differs in texture, flavor, and fillings. I’ll explain these differences in detail below.

Usually, vegetables like green onions and carrots are used as fillings, but sometimes it’s simply rolled plain. My mom often rolled it with seaweed sheets for kimbap, just like in today’s recipe. For me, it’s a nostalgic side dish that reminds me of my mom’s cooking whenever I miss her food.

When to Eat Korean Egg Roll?

Korean rolled omelette is not a main dish but a Korean side dish (banchan) served with rice. It’s commonly found in lunchboxes and can be enjoyed anytime—breakfast, lunch, or dinner.

Additionally, it’s often served as Anju (drinking food) in Korean pocha (Korean bars). When served as anju, cheese is sometimes added inside to give it a salty and savory flavor that pairs perfectly with drinks.

Why Rolled Omelette is Loved in Korea

In Korea, meat used to be a luxury, so many dishes were made with eggs. One such dish is rolled omelette, a beloved banchan, or side dish, that is a type of Korean rolled omelette. If you ask Korean children what their favorite side dish is, many of them will say gyeran mari.

This savory, slightly salty, soft omelet is often enjoyed dipped in ketchup and served with rice. It’s not eaten alone, but rather shared among family members as a communal side dish. Because of this, rolled omelette evokes warm memories of family meals for many Koreans. Also, finding gyeran mari in a lunchbox brings a feeling of love and care. For Koreans, rolled omelette is a meaningful banchan that evokes childhood memories and family love.

Korean Rolled Omelette Ingredients

Today’s rolled omelet recipe only requires three ingredients: eggs, salt, and gim (seaweed). That’s it! Korean home cooking is all about ease and convenience. Koreans usually order dishes like jajangmyeon and Korean fried chicken as delivery food rather than making them at home.

• Shop Gim (Korean Seaweed): US l UK

Gyeran Mari Recipe Tips

How to make egg roll? Making egg roll might seem tricky for beginners, but it’s actually one of the easiest side dish recipes. The key to success is your patience.

First, always cook on low heat—from start to finish. Wait slowly for the egg to cook fully, then gently roll it up. If you rush, the egg can burn or stick to the pan. By patiently cooking and rolling the omelette slowly over low heat, your rolled omelette will turn out perfectly every time.

Korean Gyeran Mari vs Japanese Tamagoyaki

Korean gyeran mari and Japanese tamagoyaki look very similar in shape, but their flavors and fillings are quite different.

• Flavor: Korean egg roll is seasoned with salt, giving it a savory and slightly salty taste. Japanese tamagoyaki, on the other hand, includes sugar and mirin, resulting in a sweeter and more umami-rich flavor.
• Texture: Traditional Korean rolled omelette recipes don’t usually strain the egg mixture, so the texture is a bit more rustic. Some people do strain it, but most Korean households don’t. Japanese tamagoyaki typically involves straining the eggs to remove chalaza, creating a smoother and softer texture.
• Fillings: Korean rolled omelette often contains various fillings like vegetables, ham, seaweed, or cheese. In contrast, Japanese tamagoyaki is often made simply with eggs alone, without added fillings.

Different Types of Egg Roll

• Vegetable Gyeran Mari: Finely chopped green onions and carrots are added for color and texture.

• Cheese Gyeran Mari: Mozzarella or cheddar cheese is added to create a soft, savory, and umami-rich flavor.

• Myeongran (Pollock Roe) Gyeran Mari: This rolled omelette includes salty, popping pollock roe. It’s especially delicious as anju (drinking food) when dipped in mayonnaise.

Dipping Sauce

At my home, we always dip rolled omelette in ketchup. Most Korean families enjoy eating eggs with ketchup, including fried eggs. However, over time, younger generations have started to prefer dipping their rolled omelette in mayonnaise. Today, people are divided into two groups: the ketchup lovers and the mayo fans.

Korean Egg Dishes

Korea has a wide variety of delicious egg dishes. Here are some popular ones along with simple recipes you can try.

• Gyeran-guk (Korean Egg Soup): This is one of Korea’s most classic soups. Korean egg drop soup can be made in just 5 minutes using eggs, making it a popular choice for breakfast.

• Egg Bokki: Do you like tteokbokki but worry about calories? Try egg bokki without rice cakes for a tasty, low-calorie protein dish. It’s easy to make in the microwave and perfect for a quick meal.

• Egg Salad Sandwich: Although this dish originated from Japan’s tamago sando, Koreans prefer a simple method. Since boiling and mashing eggs can be a hassle, we often make egg mayo salad quickly using the microwave and use it as a sandwich filling.

Ingredients Guide

• Gim (Korean Seaweed): US l UK

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