Korean Rolled Omelette (Gaeran Mari) #SundaySupper

by Amy Kim on June 1, 2014 · 58 comments

Gaeran Mari #SundaySupper | www.kimchimom.comSunday Supper has partnered with Davidson’s Eggs for today’s event where we are featuring eggs-traordinary recipes that are prepared without using the oven!

We often associate eggs with breakfast, but oftentimes I like to make a quick lunch or dinner with eggs as the main player. It could be as simple as frying a couple of eggs or I will sometimes make gaeran jjim (Korean steamed egg casserole) for dinner. This protein-packed pantry staple is so versatile and nutritious.

Today I’m sharing my recipe for Korean rolled omelet or gaeran mari. It is a quick and simple dish that is perfect for a light lunch and it travels well so it is also ideal for a packed lunch.

The cooking technique for this omelet is eggs-tra fun! I made a short video to demonstrate the technique since showing is so much easier than telling. Other notes for a successful gaeran mari is that the filling should be kept to a minimum, about 2-3, and that they should be finely chopped for thorough and even cooking. It also helps to make the “rolling” easier as you’ll see in the video.

This omelet can be as simple as just including green onions. I’ve made one with ham and enoki mushrooms which my kids devoured. Today I’m sharing a vegetarian version with red bell pepper, green onions, and a sheet of gheem a.k.a. seasoned nori a.k.a. seasoned dried laver which can be found at your local Asian market or you can make at home. It’s a fun dish to make and super tasty. I hope you give it a try!

Gaeran Mari #SundaySupper | www.kimchimom.com

Korean Rolled Omelette (Gaeran Mari) #SundaySupper
 
Perfect for a light lunch!
Author:
Recipe type: Banchan/Side Dish, Snack, Lunch
Cuisine: Korean
Serves: 2
Ingredients
  • 4 large eggs (Davidson’s Safest Choice recommended)
  • ½ cup finely chopped red bell pepper (about half a medium-sized pepper)
  • ½ cup finely chopped green onions (about 3 stalks)
  • ½ teaspoon Kosher salt
  • Black pepper
  • Cooking oil
  • 1 sheet of gheem (seasoned dried seaweed)
Instructions
  1. In a medium-sized bowl, beat the eggs. Add the pepper, green onions, salt, and a dash of fresh black pepper. Mix until thoroughly combined.
  2. Heat a 12-inch non-stick skillet over medium-low heat. Add a couple of teaspoons of cooking oil.
  3. Pour a third of the egg mixture into the pan. Swirl the pan so that you have a thin layer of the egg mixture covering the bottom of the pan. Let it cook until the edges start to harden and the eggs become less translucent.
  4. Start rolling on one side of the omelet. Fold one edge over toward the center so that it’s overlapping about 1 inch. Fold it over once more.
  5. Gaeran Mari #SundaySupper | www.kimchimom.com
  6. Gaeran Mari #SundaySupper | www.kimchimom.com
  7. Shimmy the pan so the rolled portion of the omelet slides away from the center. This will expose the part of the pan next to the unrolled portion of the omelet.
  8. Pour another third of the egg mixture into the pan where you’ve just exposed the pan. With a rubber spatula, spread the mixture so that it is an even thin layer. It’s okay if it gets onto the unrolled portion of the omelet.
  9. Gaeran Mari #SundaySupper | www.kimchimom.com
  10. Lay the sheet of gheem onto the unrolled portion of the omelet. Fold the omelet again until the rolled portion reaches the center. Carefully slide the rolled portion toward the edge of the pan.
  11. Gaeran Mari #SundaySupper | www.kimchimom.com
  12. Pour the remaining mixture into the pan and spread it out so that it is an even thin layer.
  13. Gaeran Mari #SundaySupper | www.kimchimom.com
  14. Continue rolling carefully until everything is rolled up! Carefully roll the omelet onto its side and let cook for about 30 seconds. Roll again and let cook for 30 seconds. Roll once more onto the other short side and let cook. This also helps shape the omelet so that it’s rectangular when you cut into it.
  15. Gaeran Mari #SundaySupper | www.kimchimom.com
  16. Gaeran Mari #SundaySupper | www.kimchimom.com
  17. Slide the omelet onto a plate or cutting board and let cool for about 10-15 minutes.
  18. To serve: With a sharp knife, trim the ends of the omelet. Then slice into the omelet at a 45-degree angle. Continue by making 1-inch thick slices.

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Do you have a winning no-bake egg recipe that you want to share? Our sponsor, Davidson’s Eggs, is also hosting a recipe contest with great prizes, including a free ticket to the Food and Wine Conference in Orlando this July. Click here for more details!

The Safest Choice™ all-natural, gentle warm bath pasteurization process eliminates the risk of Salmonella in eggs without changing the nutrition or flavor. Davidson’s Safest Choice Eggs are pasteurized, so they taste great and are safe for all your favorite egg dishes! Did you know? Most eggs sold in cartons are NOT pasteurized. For more information on Davidson’s Eggs, visit them on their website, “like” them on Facebook, follow them on Twitter, and Pinterest. To find a store that carries Davidson’s Eggs, click here.

Gaeran Mari #SundaySupper | www.kimchimom.com

Here are more eggs-cellent recipes by the Sunday Supper crew!
No-Bake Savory Recipes:

No-Bake Sweet Recipes:

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This post is sponsored by the Davidson’s Safest Choice Eggs. All opinions are my own.

 

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  • Renee Dobbs

    Oh wow Amy! What a fabulous recipe and great video too.

    • kimchi_mom

      Thanks Renee!

  • http://hipfoodiemom.com/ Alice Choi

    Look at you with the VIDEO!!! I love it and watched the entire thing!!!! This is one of my favorites ways to eat eggs!!! LOVE this, Amy!!!

    • kimchi_mom

      I think I need to project more when I talk…I’m such a mumbler.

      yeah, I love making this dish! So easy…once you get hang of the rolling!

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  • Cindys Recipes

    What a cool way to make an omelette!

    • kimchi_mom

      Thanks Cindy!

  • Nichole C

    My husband would love this! I have to make it!

    • kimchi_mom

      Play with the fillings! My favorite is with ham and green onions!

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  • Desserts Required

    LOVE your video!! Now I feel very confident that I, too, can make a Korean Rolled Omelette.

    • kimchi_mom

      Thanks! Yes you can!

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  • Deanna Samaan

    This looks amazing!

    • kimchi_mom

      Thanks Deanna!

  • Jennifer Drummond

    Wow, your omelet looks simply incredible!

    • kimchi_mom

      Thanks Jenn!

  • http://rufflesandtruffles.com/ Katie

    I have never tried making a rolled omelette before, but it is definitely on my list! Yours looks absolutely beautiful. :)

    • kimchi_mom

      Thanks Katie! Took some practice, but I love making eggs this way!

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  • http://www.shockinglydelicious.com/ Dorothy at ShockinglyDelicious

    WOW, does that look good! How many of those slices are for me?

    • kimchi_mom

      They can be all yours Dorothy!

  • Liz

    This is the most gorgeous omelet! Love all the veggies and the presentation is gorgeous!

    • kimchi_mom

      Thanks Liz! Means a lot coming from you! :-)

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  • http://neighborfoodblog.com/ Courtney @ Neighborfood

    Wow. I’ve never seen a rolled omelet before. It looks so cool (and yummy!)

  • Family Foodie

    Great recipe and fantastic job on your video.

    • kimchi_mom

      Thanks Isabel!

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  • Susan Pridmore

    Rolled omelets are totally new to me. I loved watching your video too! You did a really great job, and seem so relaxed. I’m just starting to think about doing videos. Thanks for the motivation!

    • kimchi_mom

      That video took less than an hour to make. It’s all the editing that takes time! You should totally do it!

      Shooting videos also force me to clean the kitchen!! :-)

  • cupcakekalechip

    I love the technique! So fun! My boys would love this.

    • kimchi_mom

      Great for packed lunches!

  • Shaina Wizov

    Wow. I’m truly impressed, this looks amazing and sounds like something I’d eat and never, ever, ever be able to stop raving about. Thanks for sharing something so unique and beautiful with us!

    • kimchi_mom

      Aw, thanks Shaina!

  • http://TheFoodieArmyWife.com/ Constance

    Oh Amy! First, I am totally coveting your double oven ;) Second, these omelettes are gorgeous!!

    • kimchi_mom

      Well, if you only knew that only one of the oven works! Repairing the broken has been on my to-do list FOREVER. :-)

  • Alida

    This is super cool! I love the video too. Looks incredible!

    • kimchi_mom

      Thanks Alida!

  • Nancy

    Ames, let me tell you how much I love the video! It’s so cool being able to see you and hear you speak. Plus it’s super helpful for a person who depends on visual cues. This looks freaking delicious. Love it!

    • kimchi_mom

      Thanks Nance! Yeah, some techniques are just better when demonstrated!

      Can’t wait to see you IRL next month!

  • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

    Well, I TRIED to watch your video, but there’s some guys trimming trees outside. It’s so loud that I can’t hear your lovely voice, but I just pretended it was a silent film and watched anyway :) You did great, and this is such a beautiful-to-look-at egg dish!

    • kimchi_mom

      The silent version was probably better! ;-)

  • Hezzi-D

    I love this! It almost looks like sushi when it’s finished. Such a creative way to make an omlet, I can’t wait to try it!

    • kimchi_mom

      Yes, the rolls make it easy to pack for lunch!

  • littleredkitchen

    Love the video! This is definitely one of those recipes where the visual helps! Love the recipe! It sounds fantastic! Oh and I love eggs, all the time.

    • kimchi_mom

      Thanks Susan!

  • Miss Kim

    Cool video! When I saw it the other week, it totally had me craving some. I had to make it later that night!

    • kimchi_mom

      Thanks! Isn’t it fun to make?

  • The Ninja Baker

    Sooo interesting, Amy. Very similar to tamagoyaki which I love! The rolling method is different but variety is the spice of life…And you sure sweeten the scene with your pretty face =) P.s. Kamsamnida for adding to my Korean vocabulary with gheem =)

    • kimchi_mom

      Yes, the method (I think) is similar to making tamagoyaki, but I need one of those rectangular pans! Glad you enjoyed the video!

  • Katrina

    Thank you for sharing such a great and detailed video! I tried to make this awhile ago without seeing your video… I just went by a written recipe I found on another site. (It did not turn out well!) Hopefully this time around it will be easier for me. :-)

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