Veggie Gyeran Mari (Rolled Korean omelet)

A light, fluffy Korean rolled omelet filled with crisp carrots, green onions, and savory greens, this vegetarian Gyeran Mari makes a satisfying dinner side. Serve it with a fresh salad, a bowl of rice, some kimchi, or tuck it into a veggie wrap. Add sesame oil for a nutty aroma, black pepper for mild heat, and a sprinkle of toasted sesame seeds for extra crunch and flair.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the carrot and green onion. Lightly wilt the spinach in a hot dry pan (or microwave for 20–30 sec), then squeeze out any water. If using nori, cut one sheet in half to fit your pan and set aside.

Step 2

Crack eggs into a mixing bowl. Add a pinch of salt and optional sesame oil. Beat well until smooth and slightly foamy.

Step 3

Stir in carrots, green onions, and optional zucchini/bell pepper into the egg mix. Keep spinach or nori separate for layering later.

Step 4

Heat a non-stick pan (rectangular or round) over low to medium-low heat. Add a little oil and wipe off excess with a paper towel for even coating.

Step 5

Pour a thin layer of egg mixture into the pan—just enough to coat the bottom. Before it fully sets, lay spinach leaves or nori on top. Once mostly set (still a little wet on top), gently roll the omelette toward you using a spatula or chopsticks. Push the rolled part to one side of the pan.

Step 6

Add more egg mixture to the empty part of the pan. Let it flow under the rolled egg, cook partially, and roll again. Repeat until you use all the mixture.

Step 7

Remove the rolled omelette and let it rest for 1–2 minutes. Slice into even ½-inch pieces.

Step 8

Transfer the sliced omelette to a plate and garnish with a sprinkle of toasted sesame seeds for extra crunch and a nutty finish. You can also add a few sliced green onions or a drizzle of sesame oil if you like a little extra shine and flavor.