Main ingredients 🥩
EggsSalted shrimp sauce or tuna sauceSugarCooking oil
School Chef's Soft and Fluffy Gyeran-mari
A soft and savory national side dish, gyeran-mari, neatly rolled without cracking.
🙋 Recommended for
- ⭐ Those who always end up with torn or cracked gyeran-mari and want to shape it prettily
- ⭐ Those who want to learn the secret to making gyeran-mari with deeper flavor beyond just salt
Ingredients needed 🛒2 servings
- 4 eggs
- 1/2 teaspoon salted shrimp sauce (or tuna sauce)
- 1/2 teaspoon sugar
- Cooking oil as needed
Recipe 🍳
- Crack 4 eggs into a bowl.
- Add a little salted shrimp sauce or tuna sauce for savory flavor, and about half a teaspoon of sugar. Beat well.
- Heat a frying pan, add cooking oil, and pour in a suitable amount of egg mixture, spreading it thinly over medium-low heat.
- Before the egg is fully cooked, when it is half-set and still moist, gently roll it from one end.
- Push the rolled egg to one side and pour the remaining egg mixture into the empty space, continuing to roll to build thickness.
- Cook until golden brown on both sides, let cool slightly, then slice into bite-sized pieces to serve.
- Add salted shrimp sauce (or tuna sauce) and sugar to the eggs and beat well.
- Add cooking oil to a pan, pour in the egg mixture, and spread it out.
- When the egg is half-cooked, roll it up from one end.
- Add the remaining egg mixture to build thickness, cook through, and slice.
Cooking tips 💡
- If you roll the gyeran-mari after the egg is fully cooked, the layers won't stick and it will crack. You must roll it while it's still half-cooked and moist to get a firm and pretty result.
- Adding a tiny amount of sugar to the egg mixture enhances the savory flavor and helps create a soft texture.
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