How to Make Korean Rolled Egg Omelette Side Dish- 5 Different Variations Of Gyeranmalyee 계란말이

We will show you how to make 5 different variations of beautiful and delicious Gyeranmalyee (gaeran mari), Korean rolled egg omelette. Perfect for any meals or party hors d'oeuvres!

Ingredients

For the classic gyeranmalyee
Eggs 4 Medium , beaten
Salt 1⁄4 Teaspoon
Black pepper 1 Pinch
Green onion 1⁄4 Cup (4 tbs) , chopped finely
Rice wine 1 Teaspoon (Optional)
Vegetable oil 1⁄4 Cup (4 tbs)
For the heart shaped gyeranmalyee
Eggs 5 Medium , beaten
Carrot 50 Gram , chopped finely (1/3 large Korean carrot used)
Onion 50 Gram , chopped finely (1/2 onion used)
Green onion 50 Gram , chopped finely (1 green onion used)
For the spinach and crab meat gyeranmalyee
Salt 1⁄2 Teaspoon , divided (1/4 tsp
Crab meat 120 Gram , torn, chopped finely (Imitation)
Spinach 60 Gram , blanched
For the tuna, carrots and green onions gyeranmalyee
Green onion 1 Medium , chopped finely
Carrot 1⁄3 Large , chopped finely (Large Korean Carrot used)
Canned tuna 70 Gram , drained
For the seaweed gyeranmalyee
Eggs 4 Medium
Seaweed sheet 1 (Laver)

Directions

For the Classic Gyeranmalyee:

MAKING

1. In a bowl, beat 4 eggs with 1/4 tsp of salt, a pinch of pepper and chopped green onions. You can also add 1 tsp of rice wine to get rid of the eggy smell.

2. Evenly coat a good non-stick pan with vegetable oil. Preheat on medium heat for 1 - 2 minutes.

3. Pour some (about 1/3) of the egg mixture into the pan (enough to form a thin layer) and spread it evenly by tilting the pan in a circular motion.

4. Leave it for 1-2 min on medium - high heat until the bottom is cooked but there is some uncooked eggs on top.

5. Roll the egg starting from one side little by little. Once you rolled a couple of times, move the whole thing to the right side of the pan.

6. Then pour more mixture on the empty side of the pan, overlapping with the cooked side of the egg.

7. Repeat this until the egg mix runs out.

8. Flip the rolled egg a few times so each of the four sides are cooked. Gently press down each side to make it into a rectangular shape.

9. Place the rolled egg in a flat bamboo mat and roll the mat over and around. Gently squeeze around the outside to shape the roll. (If you don’t have a bamboo mat, you can skip this)

10. Let it cool down for at least 10 min. If you don't cool it down, it won't cut nicely.

11. After it has cooled down, cut the roll into bite sized pieces at a 45 degree angle.

SERVING

12. You can serve the cut pieces nicely onto a plate by lifting them together with a side of a knife. Serve at room temperature with any main dish of your choice.

For the Heart-Shaped Gyeranmalyee:

MAKING

1. In a bowl, beat 5 eggs with 1/4 tsp of salt, a pinch of pepper and chopped vegetables. You can also add 1 tsp of rice wine to get rid of the eggy smell.

2. Evenly coat a good non-stick pan with vegetable oil. Preheat on medium heat for 1 minute.

3. Pour some (about 1/3) of the egg mixture into the pan and spread it evenly by tilting the pan in a circular motion. Leave it for 1-2 min until the bottom is cooked but leave some uncooked egg on top.

4. Roll the egg starting from one side. Once you rolled a couple of times, move the whole thing to the right side of the pan.

5. Then pour more mixture on the empty side of the pan, overlapping with the cooked side of the egg. Repeat this until the egg mix runs out.

6. Flip the rolled egg a few times so each of the four sides is cooked. Gently press down each side to make it into a rectangular shape.

7. Place the rolled egg in a flat bamboo mat and roll the mat over and around. Gently squeeze around the outside to shape the roll. (If you don’t have a bamboo mat, you can skip this)

8. Let it cool down for at least 10 minutes.

9. After it has cooled down completely, cut straight down at a 90 degree angle into 3/4 inch pieces.

10. Flip the piece so that the layered side is up and cut in half at a 45 degree angle. Flip one of the halves to make it into a heart shape.

SERVING

11. Arrange the heart shapes on a plate and serve at room temperature for a party or as a side dish in a lunch box menu.

For the Spinach and Crab Meat Gyeranmalyee:

GETTING READY

1. Blanch spinach in boiling water for 30 seconds, rinse in cold water and squeeze all the water out by hand. Season with a pinch of salt and set aside.

2. Tear crab meat and chop finely. Set aside.

MAKING

3. In a bowl, beat 5 eggs with 1/4 tsp of salt and a pinch of pepper. You can also add 1 tsp of rice wine to get rid of eggy smell.

4. Strain the mixture through a fine strainer to get a nice yellow color.

5. Evenly coat a good non-stick pan with vegetable oil. Preheat on low heat for 1 minute.

6. Pour some (about 1/3) of the egg mixture into the pan and spread it evenly by tilting the pan in a circular motion. Leave it for 1-2 min until the bottom is cooked but leave some uncooked egg on top.

7. Add a strip of spinach close to one edge. Roll the egg tightly starting from the same edge to cover the entire spinach strip.

8. Move the whole thing to the right side of the pan. Then pour more mixture on the empty side of the pan, overlapping with the cooked side of the egg.

9. Add a strip of chopped crab meat and roll the egg tightly to cover the crab meat strip.

10. Add more egg mixture and roll until the mixture runs out.

11. Place the rolled egg in a flat bamboo mat and roll the mat over and around. Gently squeeze around the outside to shape the roll. (If you don’t have a bamboo mat, you can skip this)

12. Let it cool down for at least 10 minutes. After it has cooled completely, cut straight down at a 90 degree angle into 3/4 inch pieces (or bite size pieces).

SERVING

13. Serve at room temperature as a side dish with rice or any other main dish of your choice.

For the Tuna, Carrots and Green onions Gyeranmalyee:

MAKING

1. In a bowl, beat 5 eggs with 1/4 tsp of salt and a pinch of pepper. You can also add 1 tsp of rice wine to get rid of eggy smell.

2. Evenly coat a good non-stick pan with vegetable oil. Preheat on medium heat for 1-2 minutes.

3. Pour some (about 1/3) of the egg mixture into the pan and spread it evenly by tilting the pan in a circular motion. Leave it for 1-2 minutes until the bottom is cooked but leave some uncooked egg on top.

4. Add a strip of finely chopped carrots (about 20g) close to one edge.

5. Roll the egg starting from the same edge to cover the entire carrot strip. Move the whole thing to the right side of the pan.

6. Then pour more mixture on the empty side of the pan, overlapping with the cooked side of the egg.

7. Add a strip of tuna (about 70g) and roll the egg to cover the tuna strip.

8. Repeat the above step with chopped green onions (about 10g).

9. Add more egg mixture and roll until the mixture runs out.

10. Flip the rolled egg a few times so each of the four sides is cooked. Gently press down each side to make it into a rectangular shape.

11. Place the rolled egg in a flat bamboo mat and roll the mat over and around. Gently squeeze around the outside to shape the roll. (If you don’t have a bamboo mat, you can skip this) Let it cool down for at least 10 minutes.

12. Cut straight down at a 90 degree angle into 3/4 inch pieces.

SERVING

13. Serve at room temperature as a side dish with rice or any other main dish of your choice.

For the Seaweed Gyeranmalyee:

MAKING

1. In a bowl, beat 4 eggs with 1/4 tsp of salt. (If using salted seaweed, reduce the amount of salt) You can also add 1 tsp of rice wine to get rid of eggy smell.

2. Evenly coat a good non-stick pan with vegetable oil. Preheat on medium heat for 1-2 minutes.

3. Pour some (about 1/3) of the egg mixture into the pan and spread it evenly by tilting the pan in a circular motion. Leave it for 1-2 minutes until the bottom is cooked but there is a little bit of uncooked egg on top.

4. Add a sheet of seaweed on top. Roll the egg starting from one edge. After rolling a few times, move the whole thing to the right side of the pan.

5. While lifting the remainder of the seaweed that has not been rolled yet, pour more mixture on the empty side of the pan so that it overlaps with the cooked side of the egg.

6. Roll the eggs a few times again. Add more egg mixture and roll until the mixture runs out.

7. Flip the rolled egg a few times so each of the four sides is cooked. Gently press down each side to make it into a rectangular shape.

8. Place the rolled egg in a flat bamboo mat and roll the mat over and around. Gently squeeze around the outside to shape the roll. (If you don’t have a bamboo mat, you can skip this) Let it cool down for at least 10 minutes.

9. Cut straight down at a 45 or 90 degree angle into 3/4 inch pieces.

SERVING

10. Serve at room temperature as a side dish with rice or any other main dish of your choice.

TIPS

Add 1 tsp of rice wine to get rid of eggy smell.

For the heart-shaped gyeranmalyee, you can use other vegetables instead. Consider using vegetables with contrasting colors and include a vegetable that gives some crunchiness.

Black pepper can be omitted if you don't like it.

For the spinach and crab meat gyeranmalyee, you can use any other ingredients as filling. (e.g., ham, bacon, mushrooms, kimchi etc.) If the ingredient retains liquid, make sure you remove moisture from the ingredients before using it.

For seaweed, you can use either salted or unsalted. If you are using salted, reduce the amount of salt in the egg mixture.

Recipe Summary

Difficulty Level: Medium
Cuisine:
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Dish:
Ingredient:
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Servings: 15