Original Korean Rolled Eggs Recipe (Gyeran Mari)
Ingredients:
- 2 large eggs
- 1-2 stalks of green onion (optional, based on preference)
- 2 cloves garlic, minced
- Salt, to taste
- Ground black pepper, to taste
- A pinch of sugar
- Butter (for frying)
Instructions:
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Prepare the Egg Mixture:
In a mixing bowl, combine the eggs with the minced garlic, a pinch of sugar, salt, and ground black pepper. If using, finely chop the green onion and add it to the mixture. Whisk the ingredients together until well combined and the seasoning is evenly distributed. -
Heat the Pan:
Place a non-stick skillet or frying pan over low heat. Allow it to warm up gradually to prevent burning. Add approximately 1 teaspoon of butter to the pan and let it melt completely. -
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Cook the Eggs:
Pour a small amount of the egg mixture into the hot, buttered pan. Allow it to cook until it is about one-third set, then gently roll the eggs from one side to the other to create a cylindrical shape. Be careful not to overcook, as you want the egg to remain tender. -
Add More Egg Mixture:
Once the initial roll is cooked, add more of the egg mixture into the pan. Let it cook until it’s one-third set, then carefully roll it together with the previous roll. Continue this process, adding more egg mixture and rolling each layer until all the egg mixture is used. -
Finish Cooking:
Cook the rolled egg until the exterior is slightly golden brown and cooked through. The egg should be firm but not dry. Remove the rolled eggs from the pan and allow them to cool slightly. -
Slice and Serve:
Slice the rolled eggs into bite-sized pieces. Serve warm or at room temperature.
Enjoy this delightful Korean rolled egg dish, perfect for a flavorful breakfast or a savory snack!
