School Chef's Soft and Fluffy Gyeran-mari
A soft and savory national side dish, gyeran-mari, neatly rolled without cracking.
Ingredients needed 2 servings
Recipe
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.
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Seungwoo Dad's Kimchi Gyeran-mari
- Kim Dae-seok's Perilla Leaf Omelette Roll
- Yoon Yi-ryeon's Gyeran-mari
- School Chef's Yachae Gyeran Mari
- Striker Chef's Scallion and Mentaiko Rolled Omelet with Pickled Radish Salad
- This Man's Cook's Chives Egg Roll
- Kim Jin-soon's Seaweed Rolled Omelet
- Kim Jin-soon's Cheese Gyeranmari
- Kim Dae-seok's Imitation Crab Rolled Omelet
- This Man's Cook Perilla Seed Kalguksu
