Gyeran mari (rolled omelet) with gim

This Korean rolled omelet, gyeran mari, is made with gim (dried seaweed sheet).

Gyeran mari is a staple side dish that is typically made with chopped vegetables. This gim variation uses a whole gim sheet. Gyeran mari is made by cooking beaten eggs into a thin sheet until almost set, then folding in layers, and cutting into pretty, eye-catching slices.

It’s an easy dish to whip up! The key to making gyeran mari that’s tender and delicious is to cook it over a gentle heat. If the heat is too high, you’ll end up with a tough, brown surface that will break when folded. If not cooked enough, the rolled egg will be runny inside. The egg should be slightly wet while being folded, or the roll will become loose when sliced. If it’s not perfect the first time, it will definitely come with practice! 

Ingredients:

3 eggs

1 sheet gim (dried seaweed also known as nori)

pinch salt

vegetable oil for frying

medium size nonstick pan

Crack and beat the eggs, in a bowl with a spoon or a fork, until the yolks and whites are blended well with no visible strings of whites. Stir in a pinch of salt. (If using, stir in chopped vegetables.)

Add a teaspoon of vegetable oil to a medium size nonstick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place your hand a few centimeters above the bottom of the pan.

Add 2/3 of the eggs to the pan. Swirl it around to cover the pan. (Reduce the heat or raise the pan away from the heat, for a little while, if the egg is cooking too fast.)

When the egg is set but the surface is still wet, add a sheet of gim. Pour the remaining egg over the gim and swirl the pan around to spread the egg mixture evenly.

When the egg surface is set again, using a spatula, lift one end of the egg and fold it over to the other side. Quickly lift the folded part and fold it again. Make sure the egg is slightly wet while being folded.

Repeat the process until an egg log is created.

Remove from the pan and let cool for a couple of minutes. Slice the egg crosswise into thick, even pieces.

For more recipes visit www.koreanbapsang.com.

By Ro Hyo-sun