Gyeran Mari

Ingredients

• 4Egglarge, beaten well without whipping in air
• 1½ tbspScallionsvery finely minced, stirred into the egg mixture
• 2 tbspCarrotvery finely diced, otherwise the egg sheet tears when rolling
• ½ tspSaltfine, to season the egg mixture
• Black pepperground, to taste (optional)
• 1 tbspVegetable oilspread thinly in the pan with paper towel, re-oil between layers
• 2 tbspWateradded to the egg mixture for a softer, lighter texture (optional)
• ½ tspSugarfor a slightly sweet note (optional)
• 1 tbspSesame oilinstead of neutral oil for frying, for aroma (optional)
• 2 tbspHamfinely diced as a filling (optional)

Method

1. Finely chop the vegetablesMince the scallion and dice the carrot as finely as you can — the smaller the pieces, the less the egg sheet tears when you roll it.
2. Beat and season the eggsCrack the eggs and beat them evenly, working the whisk without whipping much air in so the mixture doesn't foam. Stir in the salt, pepper to taste, and the water and sugar if you're using them.
3. Strain and add the vegetablesFor an especially smooth surface, pass the egg mixture through a fine sieve, then stir in the chopped vegetables.
4. Pour the first layerHeat a nonstick or rectangular pan over medium-low heat and wipe it with a paper towel dipped in neutral oil, leaving only the thinnest film. Pour in a third to half of the egg mixture and tilt the pan to spread it thin.
5. Let it set and rollLet the layer set until the edges are firm but the surface still looks slightly moist and glossy. Then, using a spatula, roll it up from one side in several short pushes and slide the roll to the edge of the pan.
6. Build up more layersRe-oil the bare part of the pan, pour in the next portion of egg and let some of it run underneath the existing roll so the layers bond. Let it just set, roll again, and carry on this way until the egg mixture is used up.
7. Shape the rollKeep the roll in the warm pan and briefly cook it on all sides, pressing gently, until it holds an even rectangular shape.
8. Rest, slice and serveLift the omelette out, let it rest for 2 to 5 minutes, then cut it into slices about 2 cm thick. Serve warm or at room temperature with rice or as a snack.

Tips and variations

For a clean square or round shape, roll the still-warm omelette up in a gimbap bamboo mat for a moment. A splash of rice wine (cheongju) or dashima broth in place of the water also gives a lighter texture, and you can swap the neutral oil for sesame oil when frying — or fry the scallion in it first for a flavoured oil. Diced ham, thin slices of pink sausage, surimi sticks or a sheet of nori all work as a filling; if you like, separate the whites and yolks and roll them one after the other for two-toned layers. Roughly chopped white cabbage along with the carrot stirred into the egg is good too, and if you deliberately let the first portion set in soft curds like scrambled egg before rolling, the roll gets a fluffy centre. For festive occasions there's the decorative version with a cherry blossom motif cut from pink sausage with a star cutter. To serve, a few dots of sriracha are lovely, softened with mayonnaise if you like.