Rolled Egg Side Dish Recipe, CLASSIC STYLE Gyeranmalyee (Gaeran mari)
Korean Rolled Egg Side Dish, or Gyeranmalyee, is a very quick and easy side dish that can make your dinner table beautiful and nutritious. It's also popular for lunch boxes both because of its presentation and because it still tastes good when served at room temperature. There are many variations to this dish. Try experimenting with your favorite ingredients! Check out the following variations:
Beautiful 3 Layer Rolled Eggs
Spinach and Crab Meat Rolled Eggs
Heart Shaped Rolled Eggs
Seaweed Rolled Eggs
You can buy Korean ingredients online here.
|¼ tsp||Salt 소금|
|pinch||Black Pepper 후추|
|1½||Green Onion 파|
|¼ cup||Vegetable Oil 식용유|
Optional Ingredients and Substitutions
- Add 1 tsp of rice wine to get rid of the eggy smell.
- Chopped green onions can be omitted if you want to enjoy a more pure egg taste. (I do this sometimes.)
- Black pepper can be omitted if you don't like it.
Frequently Asked Questions
How can I make the color bright yellow?
There are two different ways of cooking gyeranmalyee.
1. Use medium to high heat, which is quicker. The texture is fluffier but the color is lighter. Personally, I think this tastes better as a side dish that goes with rice.
2. Use low heat, which takes longer. It produces a flat and dense texture, and gives a bright yellow color for a nice presentation. To make it a really nice yellow, strain the egg mix through a fine strainer first. This method is better if you want to make hors d'oeuvres for your party.
I can't make it into a nice shape. What am I doing wrong?
1. You must use a good NON-STICK pan. Some Koreans use a rectangular pan specially designed for this dish. It's nice to have but not necessary.
2. Make sure your pan is coated with vegetable oil. If it starts to stick while cooking, pour more oil.
3. Use proper tools. Many Korean moms use one spatula and wooden cooking chopsticks when making this dish, or they use two spatulas. Figure out what tools help you maneuver the egg roll easily and quickly.
4. Don't panic if it gets torn. As long as you have some egg mixture left, you can fix tears by pouring a little bit of egg mixture and cooking on that side.
5. Practice makes perfect. As you try making this a few times, you will see your skills improving quickly. With practice, you will get to a place where you can make this in minutes.
How is this different from Tamago in Japanese restaurant?
Tamago, which you see in Japanese restaurants in North America, is usually bright yellow and it doesn't have other ingredient bits in the egg. It's most likely made using something like the second method. It is also sweeter. Koreans don't use sugar for their rolled egg side dishes.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Chop green onions
Chop 1½ green onions finely.
1½ green onions
2. Make egg mixture
In a bowl, beat 4 eggs with ¼ tsp of salt, a pinch of pepper and chopped green onions. You can also add 1 tsp of rice wine to get rid of eggy smell.
Beat 4 eggs with
3. Preheat a pan
Evenly coat a good non-stick pan with vegetable oil. Preheat on medium heat for 1 min. We used a 10” pan for this recipe. If you are using a bigger pan, you may need to make more egg mixture.
Coat pan with vegetable oil
Preheat Med Heat 1 min
4. Start cooking
Pour some (about ⅓) of the egg mixture into the pan and spread it evenly by tilting the pan in a circular motion. Leave it for 1-2 min until the bottom is cooked but there is some uncooked egg on top.
Pour ⅓ of mixture
Med Heat 1 min
5. Start rolling
Roll the egg starting from one side (usually the right edge if you are right handed) little by little.
Roll the egg starting from one side
6. Roll the egg
Once you’ve rolled a couple of times, move the whole thing to the right side of the pan. Then pour more mixture on the empty side of the pan, overlapping with the cooked side of the egg.
Roll the egg 2-3 times
Move to one side
Pour more mix
7. Repeat rolling
Repeat this until the egg mix runs out.
Repeat the above until end of mix
Flip the rolled egg a few times so each of the four sides is cooked. Gently press down each side to make it into a rectangular shape.
Cook each side to shape the roll
9. Cool it down
Place the rolled egg in a flat bamboo mat and roll the mat over and around. Gently squeeze around the outside to shape the roll. If you don’t have a bamboo mat, you can skip this. Let it cool down for at least 10 min.
Roll the egg in bamboo mat
Cool down 10 min
Cut the roll into bite sized pieces at a 45 degree angle. If the roll hasn’t been cooled down, it won’t cut nicely.
Cut at 45 degree angle
You can move the cut pieces nicely onto a plate by lifting them together with a side of a knife. Enjoy!