One of the many well-known Korean side foods is the egg roll, which is also the name of one of the many popular Korean side dishes. My mother used to make it for us on a regular basis because the components are not difficult to obtain. This was because she was able to create it for us.

Because of its neat appearance and relatively small size, the egg is a popular choice for inclusion in a school lunch box. This is because the egg is very small. In light of the fact that it is not particularly large, this is the case. When it finally arrived in my delivery, I couldn’t have been thrilled than I was at that very time! Additionally, it is a well-liked drink snack that is typically served with soju, which is a type of Korean distilled liquor. In addition, it is a popular drink snack. One of the many reasons for its appeal is that this is not the least of them.


A Korean egg roll will have a flavour that is savoury and will have a trace of salt if it has been seasoned correctly. This flavour will be present in the egg roll. It is a pretty excellent dish, especially considering that it is composed of rice that has been steamed. Additionally, if you want to give the egg rolls a flavour that is uniquely yours, you may add some tomato sauce or ketchup on the top of them. Changing the taste will be possible as a result of this.

What is Korean Egg Roll

I’m sure most of you have already worked this out, but I’ll say it anyway.

Korean egg rolls are known as gyeran mari / gyeranmari (계란말이). Gyeran (계란) denotes egg, and mari (말이) refers to the status of being rolled up. So, basically, Korean egg roll, Korean rolled egg, and Korean rolled omelette are all the same thing!


Another thing to keep in mind is that Korean egg rolls are prepared similarly to Japanese egg rolls, known as tamagoyaki. (To be honest, I’m not sure if there’s much of a difference, but tamagoyaki has always seemed sweeter to me than gyeran mari.)


Common Korean Egg Roll Ingredients
Obviously, the most crucial ingredients in Korean egg rolls are egg and salt. You can make it with simply these two ingredients if you choose.

Other popular components are finely sliced bell peppers, carrots, zucchini, onion, ham, crab meat, canned tuna, and roasted seaweed. This list may go on.

In this dish, I also included green onion and shredded mozzarella cheese, which are both popular additions. They provide a great flavour and cheesy aroma to the egg, so I’m confident you’ll enjoy them!

Using a Rolled Omelette Pan or a Japanese Omelette Pan
In the past, I made this Korean egg roll in a round cast iron skillet, which works perfectly! However, I recently purchased a nonstick rectangular pan that is compatible with my induction hob to make cooking easier and faster! (This is the one I purchased, but you can get a cheaper one like this one.)

There is no need to purchase this speciality omelette pan, although it does make the cooking process quicker and faster. Also, I believe this pan will allow you to make more consistently formed egg rolls. So, something to think about!


  • 5 large eggs
  • 1 Tbsp rice wine
  • 1/4 tsp fine sea salt
  • 1 Tbsp green onion, chopped
  • 1/4 cup shredded mozzarella cheese
  • Some cooking oil


1. Break the eggs in a medium sized bowl and beat the eggs lightly. To give a smooth texture, sieve through the eggs. Add the rice wine and salt then whisk them well. (If you haven’t already, move the egg mixture into a measuring cup with a handle so that it’s easier to pour it out). Add the chopped green onion.

2. Heat the pan on medium low heat and add some cooking oil. Spread it throughout the pan. Reduce the heat to low. Pour out a thin layer of egg mixture onto the pan and spread it by tilting the pan. Once the edge of the egg is cooked and the top of the egg is about 80 to 85% cooked, add a layer of cheese in the middle of the pan and start rolling the egg with a spatula and/or chopsticks.

3. Push aside the rolled egg (to the left) and brush some cooking oil in the empty space (right side of the pan). Pour out another thin layer of egg mixture on the empty space and when the top of the egg is about 80 to 85 % cooked, add a layer of cheese on top of the egg and start rolling the egg with a spatula and/or chopsticks. Repeat this step until the egg mixture is used up.

4. Remove the rolled egg from the pan and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces. Serve.


1.What is a Korean egg roll?

  • A Korean egg roll, also known as “gyeran mari” or “rolled omelette,” is a popular Korean dish made by rolling together beaten eggs with various ingredients such as vegetables, meat, seafood, or cheese. It’s then cooked into a cylindrical shape, sliced, and served as a side dish or snack.

2. How do you make Korean egg rolls?

  • To make Korean egg rolls, start by whisking eggs in a bowl and seasoning them with salt and pepper. Pour the egg mixture into a heated and greased non-stick skillet or frying pan. As the eggs begin to set, add your desired fillings such as chopped vegetables, cooked meat, or cheese evenly across the surface. Roll the egg mixture into a cylinder shape using a spatula, then continue cooking until the eggs are fully cooked through. Finally, slice the egg roll into rounds and serve.

3. What are common fillings for Korean egg rolls?

  • Common fillings for Korean egg rolls include carrots, onions, bell peppers, spinach, mushrooms, ham, crab meat, shrimp, and cheese. You can customize the fillings according to your preference or based on what you have on hand.

4. Can I make Korean egg rolls ahead of time?

  • Yes, you can make Korean egg rolls ahead of time and store them in the refrigerator for a few days. Allow the egg rolls to cool completely, then wrap them tightly in plastic wrap or aluminum foil before refrigerating. When ready to serve, reheat the egg rolls gently in the microwave or oven until heated through.

5. Can I freeze Korean egg rolls?

  • Yes, you can freeze Korean egg rolls for longer storage. After allowing them to cool completely, wrap each egg roll individually in plastic wrap or aluminum foil, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 1-2 months. To reheat, thaw them overnight in the refrigerator before reheating in the microwave or oven.

6. How are Korean egg rolls served?

  • Korean egg rolls are typically served as a side dish (banchan) alongside rice and other Korean main dishes. They can also be enjoyed as a snack or appetizer. Garnish with sesame seeds or chopped green onions for extra flavor and presentation.

7. Can I make Korean egg rolls vegetarian or vegan?

  • Yes, you can make Korean egg rolls vegetarian or vegan by omitting meat or seafood and using plant-based ingredients such as tofu, mushrooms, or vegan cheese as fillings. Ensure that all other ingredients, including the seasoning, are also suitable for a vegetarian or vegan diet.


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