Korean Egg Roll Recipe
This Korean Egg Roll (Gyeran Mari) combines eggs, finely chopped vegetables, and simple seasonings into fluffy, rolled layers. Perfect for breakfast, a side dish, or a snack, it’s quick, easy, and versatile for any occasion.
2 Servings
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
This recipe is naturally gluten-free. However, if adding soy sauce or any other flavor enhancers, ensure they are certified gluten-free. Always double-check seasoning blends to confirm they contain no hidden gluten.