Savory Korean-Style Rolled Omelette (Gyeran Mari)

Dive into the heart of Korean cuisine with a simple yet delightful dish that’s as colorful as it is flavorful. The Korean-Style Rolled Omelette, or Gyeran Mari, is a beloved staple in Korean cooking, known for its delicate layers and versatile ingredient list. This recipe offers a twist on the traditional Gyeran Mari, incorporating everyday ingredients to create a dish that’s both nutritious and comforting. Whether you’re looking for a quick breakfast option, a light lunch, or a side dish to complement your dinner table, this rolled omelette brings a piece of Korean culinary tradition into your home. With its easy-to-follow steps and customizable ingredients, it’s a perfect way to introduce Korean flavors to your cooking repertoire. Let’s get started on this culinary journey with a dish that’s bound to become a favorite!


  • 4 large eggs
  • 1 teaspoon of kosher salt
  • ½ of a medium onion, finely chopped
  • ¼ teaspoon of ground black or white pepper, according to taste
  • 1 tablespoon of finely diced green bell pepper (optional for added color and crunch)
  • 1 tablespoon of finely diced red bell pepper or carrot (optional for sweetness and color)
  • 1 to 2 tablespoons of vegetable oil for cooking
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  1. Prepare the Ingredients:
    • Begin by finely mincing the onion, green bell pepper, and red bell pepper or carrot. The smaller the pieces, the easier it will be to roll the omelette without tearing.
  2. Beat the Eggs:
    • In a medium mixing bowl, crack the 4 large eggs. Add the teaspoon of kosher salt and the ¼ teaspoon of ground pepper. Whisk the eggs together until the mixture is smooth and the salt is well incorporated.
  3. Mix in the Vegetables:
    • To the beaten eggs, add the minced onion and the optional green and red bell peppers or carrot. Stir the mixture until the vegetables are evenly distributed throughout the egg.
  4. Heat the Pan:
    • Place a non-stick skillet or frying pan over medium heat. Add 1 to 2 tablespoons of vegetable oil, ensuring the surface of the pan is well coated to prevent sticking.
  5. Cook the Omelette:
    • Once the pan is heated, pour in the egg mixture. Let it cook undisturbed for a few moments until the edges start to set. With a spatula, gently push the cooked edges towards the center, tilting the pan to allow the uncooked egg to flow to the edges.
  6. Start Rolling:
    • When the omelette is mostly set but still slightly runny on top, start rolling it from one edge to the other. Use the spatula to lift and roll the omelette, and then push it to one side of the pan.
  7. Cook Through:
    • Lower the heat slightly and let the omelette cook through. If desired, you can add a bit more oil to the pan before rolling it out to ensure it’s golden and not dry.
  8. Serve:
    • Once cooked, transfer the omelette to a cutting board. Let it cool for a minute before slicing it into bite-sized pieces. Serve warm as a side dish or a protein-packed breakfast option.

Enjoy your homemade Korean-Style Rolled Omelette, a simple yet delicious dish that brings the flavors of Korea right to your table!

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