Korean Rolled Omelette (Gyeran Mari)

4 eggs
½ carrot, finely diced
2 spring onions, finely sliced
100g mozzarella, torn or grated
1 tablespoon vegetable oil

The Seasoning
½ teaspoon salt
¼ teaspoon black pepper

PREPARATION

1. Finely dice the carrot into small cubes and thinly slice the spring onions. Crack the eggs into a bowl, season with the salt and black pepper, then whisk until smooth with no streaks of egg white remaining. Stir in the carrot and spring onions.

COOKING

1. Heat a lightly oiled non-stick frying pan over a medium-low heat.
2. Pour in a thin layer of the egg mixture, tilting the pan to coat the base evenly.
3. Once the edges begin to set but the centre is still slightly soft, gently roll the omelette away from you.
4. Push the rolled omelette back to the start of the pan.
5. Pour in another thin layer of egg mixture, allowing it to flow underneath the rolled omelette.
6. Scatter a layer of mozzarella over the fresh egg.
7. Once the new layer has just set, roll the omelette over itself again.
8. Repeat the process until all of the egg mixture has been used, creating one large rolled omelette.
9. Turn off the heat and leave the omelette in the pan for 1 minute to finish cooking through gently.
10. Transfer to a chopping board and trim off the ends if desired for a neater finish.
11. Slice into bite-sized pieces and serve warm.

School of Wok Tips

• Cook over a medium-low heat so each layer stays soft enough to roll without tearing.
• Finely dice the vegetables so they distribute evenly throughout the omelette.
• Push the rolled omelette back before adding each new layer to create even, defined layers.
• Let the omelette rest briefly before slicing so it holds its shape more neatly.

FAQs

Can I add other fillings?
Yes. Ham, cooked chicken, crab sticks or cooked mushrooms all work well alongside the vegetables and cheese.

Do I have to use mozzarella?
No. Many traditional versions don't include cheese at all, but mozzarella creates a delicious stretchy centre.

Can I eat it cold?
Yes. Korean rolled omelette is commonly served at room temperature in lunchboxes and picnics as well as warm.