Gyeranmari (Korean Rolled Egg)

 


Cooking Tool:

Tamagoyaki Pan

Prep & Cooking Time:

5 + 8 mins

Servings:

2 person

Difficulty:

 Beginner

 

Ingredients

  • 3 eggs
  • 1 teaspoons fish sauce
  • 0.5 teaspoons sesame oil
  • 2 spring onions, finely sliced
  • 0.3 teaspoons white pepper
  • 1 sheet gim (dried seaweed), cut to pan width
  • 1 teaspoons vegetable oil

 

Steps

    1. Beat the eggs and prepare the seaweed: Beat 3 eggs until smooth. Add 1 teaspoons fish sauce, 0.5 teaspoons sesame oil, 2 spring onions, finely sliced, and 0.3 teaspoons white pepper. Stir to combine. Cut 1 sheet gim (dried seaweed), cut to pan width to match the width of your pan and set aside — it goes in during the second layer.
    2. Heat and oil the pan: Heat your pan over medium-low heat. Add 1 teaspoons vegetable oil evenly.
    3. First layer: Pour the first layer and tilt to coat all four corners. Wait until just set. Roll from the far end using the same technique as the classic tamagoyaki.
    4. Second layer with seaweed: Pour the second layer. While the egg is still slightly liquid, place the gim sheet flat across the surface of the egg. Wait until just set. Roll back toward you — the seaweed rolls inside the egg, creating a dark spiral that will be visible when sliced.
    5. Third layer: Add the third layer and complete the final roll as usual. The seaweed is now sealed inside the roll between the layers.
    6. Slice to reveal the spiral: Rest for 1 minute. Slice into 2 to 3 cm rounds — the seaweed spiral will be visible in the cross-section. Serve immediately alongside steamed rice or as part of a Korean breakfast spread.
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