Description
Korean egg roll, or gyeran mari (계란말이), is a popular side dish (or banchan) in Korea. I see it sold everywhere and it’s one of my favorite grab-and-go snacks from the traditional food markets.
Ingredients
Scale
- 4 eggs
- ¼ cup dashi (sub broth of your choice)
- ¼ tsp salt
- ¼ cup carrots
- ¼ cup green onions
- ¼ cup ham
- ¼ cup crabmeat
Instructions
- Crack the eggs in a large bowl and whisk well. Add the dashi and salt to taste. Finely chop the carrots, green onions, ham and crabmeat. Make sure the raw carrots are very finely minced so it can cook through. Smaller pieces will also make it easier to flip the egg.
- Heat a pan on medium low and add about 1-2 tsp of oil. Rip off a small piece of paper towel and fold it up. Use this to soak up excess oil and spread it all around.
- Add a generous amount of egg mix to the pan once hot and use chopsticks to bring the cooked pieces to the middle. Move the eggs around so all spots are covered and the filling is evenly spread.
- Once the top is mostly set, flip the eggs about ⅓ of the way, push it to the edge of the pan, then add more egg mix. Lift up the cooked eggs to allow the raw eggs to combine and repeat this cooking process until there are no more eggs. Slice and drizzle with mayo and sriracha if desired. Enjoy!
- Prep Time: 5
- Cook Time: 10
- Cuisine: Korean food
Keywords: korean food, gyeran mari, korean rolled egg