Let’s be real for a second. There’s something magical about the simplest dishes. This Korean Egg Roll Recipe—known as gyeran mari—hits all the right notes. It’s fluffy, savory, and ridiculously easy to make. Plus, there’s something so satisfying about those perfect little spirals. But let me tell you how I first fell in love with it…
Picture this: it was a rainy Saturday morning, and I was craving something cozy but not too fussy. You know that feeling? My fridge was a sad scene—some eggs, a carrot, and a leftover bunch of spring onions staring back at me. I remembered seeing gyeran mari on a food show and thought, Why not?
I didn’t have high hopes (rolling eggs? Sounds intimidating), but the result was pure comfort. That first bite—soft, with bursts of sweetness from the carrot and onion—took me right back to simpler times, like eating scrambled eggs at my grandma’s kitchen table. Ever since then, this dish has become my go-to for those “I need a hug in food form” moments.
Why You’ll Love This Korean Egg Roll Recipe?
Let’s break it down. This recipe is:
- Simple but elegant: You don’t need fancy ingredients or equipment. Just eggs and a few fresh veggies.
- Customizable: You can throw in cheese, ham, or even a sprinkle of chili flakes. It’s a blank canvas.
- Perfect for any meal: Breakfast, snack, or side dish—it fits in wherever you need it.
- Quick: It’s ready in 15 minutes. Honestly, it’ll take you longer to decide what show to binge while eating it.
Ingredient Notes:
- Eggs: The hero of this dish. Fresh eggs make a big difference here.
- Veggies (onion, carrot, spring onion greens): They add crunch, sweetness, and color. Don’t skip them!
- Milk: A splash makes the eggs fluffy and easier to roll.
- Salt and Crushed Pepper: Basic seasonings that let the other flavors shine.
- Oil: Keeps the eggs from sticking to the pan and ensures a golden finish.
How To Make Korean Egg Roll?
Here’s how you can master this simple yet satisfying dish:
Step 1. Whisk It All Together
Grab a bowl and crack in the eggs. Add your finely chopped onion, carrot, and spring onion greens. Toss in a splash of milk, a pinch of salt, and some freshly crushed pepper. Give it all a good whisk. The goal? A smooth, well-mixed egg base.
Step 2. Heat Things Up
Heat a non-stick pan over low heat and grease it lightly with oil. Too much heat will turn your eggs rubbery, and no one wants that.
Step 3. Pour and Cook
Pour a ladleful of the egg mixture into the pan, spreading it out evenly. Let it cook until it’s firm but still a bit wet on top. That’s the sweet spot for rolling.
Step 4. Roll It Up
Using a spatula, gently roll the egg toward the center of the pan. Push it to one side, grease the empty space, and pour in more egg mixture. Let it attach to the roll, then repeat the process until you’ve used up all the eggs.
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Step 5. Cool and Slice
Once your egg roll is done, transfer it to a cutting board and let it cool for a minute. Slice it into bite-sized pieces, revealing those beautiful spirals.
Storage Options:
These egg rolls are best enjoyed fresh, but if you have leftovers (lucky you), here’s how to store them:
- Fridge: Place them in an airtight container and refrigerate for up to two days.
- Reheating: Gently warm them in a non-stick pan over low heat or microwave them for 15-20 seconds.
Variations and Substitutions:
Here are some fun ways to make this recipe your own:
- Cheese Lover’s Roll: Add shredded cheese between the layers for gooey goodness.
- Protein Boost: Toss in diced ham, cooked bacon, or shredded chicken.
- Spicy Twist: Sprinkle in some chili flakes or finely chopped kimchi.
- Herb Infusion: Add chopped parsley, cilantro, or dill for a fresh kick.
- Vegan Option: Replace the eggs with a chickpea flour batter for a plant-based version.
What to Serve with Korean Egg Roll?
These egg rolls are versatile and go with just about anything. Some ideas:
- Steamed Rice: A classic pairing that never fails.
- Kimchi: Adds a tangy, spicy kick that complements the eggs.
- Soup: Miso or seaweed soup makes for a cozy meal.
- Toast: Perfect for a light breakfast.
- Fresh Salad: Brightens up the richness of the eggs.
Frequently Asked Questions:
Can I make these ahead of time?
Sure! They store well for up to two days in the fridge. Just reheat gently before serving.
What if I mess up the roll?
No stress! It takes practice. Even if it’s not perfect, it’ll still taste amazing.
Do I need a non-stick pan?
It’s ideal, but you can use a well-greased stainless steel pan—just keep the heat low and be patient.
There you have it—an easy, comforting dish that’s sure to impress. Whether you’re making breakfast for the family or whipping up a quick snack, this Korean Egg Roll Recipe will always deliver. Have fun experimenting, and don’t forget to let me know how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Korean Egg Roll Recipe
Ingredients
- 3 large eggs
- 1 tablespoon onion finely chopped
- 1 tablespoon carrot finely chopped
- 1 tablespoon spring onion greens finely chopped
- 2 tablespoons milk
- Salt to taste
- ½ teaspoon freshly crushed black pepper
- Oil as needed for greasing
Instructions
Prepare the Egg Mixture:
- In a mixing bowl, crack the eggs and whisk them thoroughly. Add the finely chopped onion, carrot, spring onion greens, and milk. Season the mixture with salt and freshly crushed black pepper. Whisk again until fully combined.
Heat the Pan:
- Place a non-stick pan over low heat and grease it lightly with oil. Ensure the entire surface is evenly coated to prevent sticking.
Cook the First Layer:
- Pour a ladleful of the egg mixture into the pan, ensuring it spreads evenly across the surface. Allow it to cook gently until the egg begins to set but remains slightly wet on top.
Begin Rolling:
- Using a spatula, carefully roll the set egg layer toward the center of the pan. Push the rolled portion to one side of the pan. Grease the open space with a small amount of oil, if needed.
Add and Roll Successive Layers:
- Pour more egg mixture into the open section of the pan, ensuring it attaches to the existing roll. Cook until set, then continue rolling. Repeat this process until all the egg mixture is used.
Cool and Slice:
- Once the egg roll is fully formed, transfer it to a cutting board and allow it to cool slightly. Slice into even, bite-sized pieces to reveal the spiral layers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!