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.
Ingredients
- 2 sheets gim (Korean roasted seaweed for kimbap)
- 5 eggs
- 1/3 tsp salt
- 3 tbsp cooking oil
Equipment
Method
- Crack the eggs into a bowl, add salt, and mix well using chopsticks or a whisk.
- Preheat a non-stick pan over low heat, then add the cooking oil.
- Pour in a thin layer of the egg mixture and immediately place one sheet of seaweed on top.
- Once the egg is mostly cooked and the seaweed sticks to it, gently roll it up from one side using a spatula.
- Push the rolled omelette to one side of the pan. Pour in more egg mixture, add another sheet of seaweed, and roll again once partially cooked.
- Repeat the process one more time until all the egg mixture is used.
- Let it cool slightly, then slice into bite-sized pieces.
Gym Gyeran Mari: 김 계란말이
- Korean Egg Roll with Seaweed
- It's one of my favorite banchan!
- Serve with ketchup or mayonnaise for dipping!
Nutrition
Calories 158kcal | Carbohydrates 1g | Protein 14g | Fat 10g | Saturated Fat 3g | Polyunsaturated Fat 2g | Monounsaturated Fat 4g | Trans Fat 0.04g | Cholesterol 409mg | Sodium 551mg | Potassium 161mg | Fiber 0.01g | Sugar 0.4g | Vitamin A 729IU | Vitamin C 1mg | Calcium 64mg | Iron 2mg
