Gaeran Mari 계란 말이 (Stuffed Egg Omelette)

Korean gaeran mari (stuffed egg omelette) takes some finesse (which I lack) and cooking skills to roll the omelette at the right time. So far, I have failed two times simply because I started flipping/curling the egg too early, either breaking into pieces (think scrambled eggs) or just being undercooked.  But on this particular day, providence must have been on my side because the omelette came out perfectly. Compact yet fluffy, moist, and flavorful. For those who are familiar with this popular side, it is a simple, healthy, and delicious dish that never disappoints. Gaeran mari can also be a light addition to a breakfast meal with rice or can act as an easy addition to a lunch box or side dish for dinner. Like most Korean dishes, the recipe has many variations with different ingredients added depending on one’s preference. Give it a try, I’m confident you’ll fall in love with it!

Servings: 2 people
Prep time: 10 minutes
Cook time: 10 minutes


  • 4 eggs, beaten
  • 1/4 small onion, finely chopped
  • 1/4 small carrot, finely chopped
  • 1 green onion, finely chopped
  • 1 sheet Korean roasted seaweed (optional)
  • 1/2 tsp garlic powder
  • 1 tsp salt, dash of ground pepper
  • 2 tbsp olive oil


  1. Whisk eggs with finely chopped onions, green onions, carrots until mixed well. The more you whisk, the fluffier the eggs will be. Add some salt and pepper along with a dash of garlic powder, if available.
  2. In a lightly greased non-stick pan or skillet, pour egg mixture over medium heat into a thin layer.
  3. When solidified after a few minutes, roll omelette into a tight roll by lifting one side with a spoon or spatula until fully curled. If there’s extra egg batter, add to the pan and repeat process.
  4. Transfer to a cutting board and let omelette rest for a few minutes to cool.
  5. Slice into 1 or 2-inch pieces and serve warm.

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