Gyeranmari

Nutrition · per serving

Steps

1. 1

   Prepare vegetables: peel and finely dice the carrot, finely dice the onion and thinly slice the scallions. Pat any excess moisture from the onion with paper towel if needed.

   40 g (about 1 small) carrot, finely diced30 g (about 1/4 small) small onion, finely diced20 g (2 stalks) scallions (green onions), thinly sliced
2. 2

   Whisk the eggs in a medium bowl until homogenous, then add the salt, water and black pepper and whisk again to combine. Strain through a fine sieve if you want an extra-smooth texture.

   4 large eggs1/2 tsp (2.5 g) fine salt1 tbsp (15 ml) watera pinch freshly ground black pepper (optional)
3. 3

   Heat a nonstick pan (preferably rectangular or 20 cm/8 inch round) over low heat until gently warm; add a thin film of oil and wipe with a paper towel so the pan is only lightly oiled. Maintain low, steady heat—important to avoid browning.

   1 tbsp (15 ml), plus extra for brushing neutral oil (vegetable or canola)
4. 4

   Sauté the diced vegetables briefly: add a few drops of oil to the pan and cook the carrot and onion over low heat for 30–45 seconds just to soften and remove raw edge. Spread them out to cool slightly.

   40 g (about 1 small) carrot, finely diced30 g (about 1/4 small) small onion, finely diced1 tbsp (15 ml), plus extra for brushing neutral oil (vegetable or canola)
5. 5

   Return the pan to low heat. Pour a thin layer (~2–3 tbsp) of the egg mixture (the bowl) into the pan, tilt to coat the surface. Sprinkle a portion of the pre-cooked vegetables and sliced scallion over the wet egg. Cook slowly until the top is set but not wet, using a spatula to check; the bottom must not brown.

   4 large eggs40 g (about 1 small) carrot, finely diced30 g (about 1/4 small) small onion, finely diced20 g (2 stalks) scallions (green onions), thinly sliced
6. 6

   When the layer is just set, use a thin spatula or chopsticks to lift the edge and carefully roll the cooked strip toward the far side of the pan into a loose log. Push the rolled log back to the near side.

7. 7

   Brush the exposed pan surface lightly with oil. Pour another thin layer of egg mixture (the bowl) beneath the rolled log so the new layer adheres; add more vegetables sparingly if desired. Cook until set, then roll the existing log over the new layer to enlarge the roll. Repeat until all egg mixture is used, working slowly to keep heat low and ensure each layer sets fully through to the center.

   1 tbsp (15 ml), plus extra for brushing neutral oil (vegetable or canola)4 large eggs40 g (about 1 small) carrot, finely diced20 g (2 stalks) scallions (green onions), thinly sliced30 g (about 1/4 small) small onion, finely diced
8. 8

   Remove the finished roll from the pan and place on a cutting board. Let the roll rest for 4 minutes to firm up so slices hold shape.

9. 9

   Slice the roll crosswise into 1–1.5 cm rounds and serve warm or at room temperature as banchan.

Origin & History

Gyeranmari is a common Korean banchan (side dish) often served at meals and in lunchboxes. It evolved as a simple, adaptable way to present eggs with vegetables, frequently appearing in home cooking and traditional spreads.