Korean Egg Roll (Gyeran Mari)

Name: Korean Egg Roll (Gyeran Mari)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 6 Egg, beaten; 45 g Carrot, finely diced; 20 g Scallion, thinly sliced; 2 g Seaweed, shredded; 30 ml Water; 2 g Salt; 8 g Olive oil

Korean Egg Roll (Gyeran Mari) · ready in 22 min · 2 servings · 263 kcal per serving · medium · 7 ingredients

A tender Korean rolled omelette with carrot, scallion, and seaweed, sliced into cheerful pinwheels for a simple breakfast.

Prep: 10 min
Cook: 12 min
Total: 22 min
Serves: 2
kcal: 263
Difficulty: medium

Breakfast Quick (30 min or less)Vegetarian Gluten-free Dairy-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

6Egg, beaten
45 gCarrot, finely diced
20 gScallion, thinly sliced
2 gSeaweed, shredded
30 mlWater
2 gSalt
8 gOlive oil

Equipment

stovetop, mixing bowl, whisk, knife, cutting board, spatula, pastry brush, small pan, plate

Instructions

Gather Ingredients
Gather the eggs, vegetables, seaweed, water, salt, and oil, then set out a bowl, whisk, knife, board, spatula, brush, pan, and plate. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Beat Egg Mixture
Crack the eggs into the bowl, add water and salt, then whisk until the whites disappear and the mixture pours in a smooth stream. · 2 min
What to look for: The egg mixture is uniform yellow with no streaks of white.
Mix Vegetables
Fold in the carrot, scallion, and seaweed so the pieces are evenly suspended without foaming the egg mixture. · 1 min
What to look for: Small colorful pieces are spread evenly through the eggs.
Heat Pan
Heat a small nonstick pan over low medium heat, brush with a thin film of oil, and wait until the surface looks glossy. · 2 min
What to look for: The oil shimmers lightly but does not smoke.
Pour First Layer
Pour in 1 thin layer of egg, tilt the pan to cover the base, and cook until the edges set while the center still looks moist. · 2 min
What to look for: Edges look set and the top is glossy, not wet and runny.
Roll First Fold
Lift one edge with the spatula and roll the egg toward the far side, keeping the first coil compact and even. · 1 min
What to look for: A neat first roll forms without tearing.
Build More Layers
Brush the open pan with oil, pour in another thin layer, lift the roll so egg flows under it, and roll again when softly set. · 4 min
What to look for: Each new layer attaches to the roll and stays pale yellow.
Set The Roll
Repeat the layering and rolling until all egg is used, then cook the seam side down until the roll feels springy. · 2 min
What to look for: The roll is firm, pale, and sealed at the seam.
Slice And Serve
Rest the roll on a board for 2 minutes, slice into pinwheels, and serve warm with the spiral facing up. · 3 min
What to look for: Slices hold their round shape with visible vegetable spirals.

Nutrition (per serving)

kcal	263
Protein	19 g
Carbohydrates	4 g
of which sugars	2 g
Fat	18 g
of which saturated	5 g
Fibre	1 g
Sodium	632 mg

Nutri-ScoreB

Allergens

Contains: eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 1 months
Warm slices gently in a covered pan over low heat until heated through, avoiding high heat so the egg stays tender.

Ingredient substitutions

Carrot

Scallion: Use only if carrot is unavailable, though the classic orange color will be reduced.

Scallion

Carrot: Adds sweetness instead of onion aroma while staying within the simple vegetable filling.

Seaweed

Scallion: The roll will taste fresher and less briny, but the filling still slices cleanly.

Olive oil

Butter: Butter gives a rounder aroma and browns faster, so keep the heat gentle.