Korean egg rolls are a popular Korean side dish. My mother used to prepare it frequently for us because the materials were easily accessible.
Also, because the egg is visually appealing and compact, it is popular in school lunch boxes. I always like having that in my box! Finally, it is a favourite drink snack when combined with soju (a Korean distilled whisky).
Korean egg rolls are well-seasoned, savoury, and somewhat salty. It pairs perfectly with a dish of steaming rice.
You can also add tomato sauce or ketchup to the egg rolls to your liking.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.)
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.
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