Rolled Egg Side Dish Recipe, Seaweed Gyeranmalyee

Korean Rolled Egg Side Dish, or Gyeranmalyee, is a very quick and easy side dish that can make your dinner table beautiful and nutritious. It's also popular for lunch boxes both because of its presentation and because it still tastes good when served at room temperature. There are many variations to this dish. Try experimenting with your favorite ingredients! Check out the following variations:
Classic Style Rolled Eggs
Beautiful 3 Layer Rolled Eggs
Spinach and Crab Meat Rolled Eggs
Heart Shaped Rolled Eggs

You can buy Korean ingredients online here.

Korean Rolled Egg Side Dish, or Gyeranmalyee, is a very quick and easy side dish that can make your dinner table beautiful and nutritious. It's also popular for lunch boxes both because of its presentation and because it still tastes good when served at room temperature. There are many variations to this dish. Try experimenting with your favorite ingredients! Check out the following variations:
Classic Style Rolled Eggs
Beautiful 3 Layer Rolled Eggs
Spinach and Crab Meat Rolled Eggs
Heart Shaped Rolled Eggs

You can buy Korean ingredients online here.

tips:

Optional Ingredients and Substitutions
- Add 1 tsp of rice wine to get rid of eggy smell.
- For seaweed, you can use either salted or unsalted. If you are using salted, reduce the amount of salt in the egg mixture.

Frequently Asked Questions

How can I make the color bright yellow?
There are two different ways of cooking gyeranmalyee.
1. Use medium to high heat, which is quicker. The texture is fluffier but the color is lighter. Personally, I think this tastes better as a side dish that goes with rice.
2. Use low heat, which takes longer. It produces a flat and dense texture, and gives a bright yellow color for a nice presentation. To make it a really nice yellow, strain the egg mix through a fine strainer first. This method is better if you want to make hors d'oeuvres for your party.

I can't make it into a nice shape. What am I doing wrong?

1. You must use a good NON-STICK pan. Some Koreans use a rectangular pan specially designed for this dish. It's nice to have but not necessary.
2. Make sure your pan is coated with vegetable oil. If it starts to stick while cooking, pour more oil.
3. Use proper tools. Many Korean moms use one spatula and wooden cooking chopsticks when making this dish, or they use two spatulas. Figure out what tools help you maneuver the egg roll easily and quickly.
4. Don't panic if it gets torn. As long as you have some egg mixture left, you can fix tears by pouring a little bit of egg mixture and cooking on that side.
5. Practice makes perfect. As you try making this a few times, you will see your skills improving quickly. With practice, you will get to a place where you can make this in minutes.

How is this different from Tamago in Japanese restaurant?
Tamago, which you see in Japanese restaurants in North America, is usually bright yellow and it doesn't have other ingredient bits in the egg. It's most likely made using something like the second method. It is also sweeter. Koreans don't use sugar for their rolled egg side dishes.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Make egg mixture In a bowl, beat 4 eggs with ¼ tsp of salt. If you are using salted seaweed, reduce the amount of salt. You can also add 1 tsp of rice wine to get rid of eggy smell.		1 Beat 4 eggs with ¼ tsp salt 1 tsp rice wine (optional)
2. Preheat a pan Evenly coat a good non-stick pan with vegetable oil. Preheat on medium heat for 1-2 min. We used a 10” pan for this recipe. If you are using a bigger pan, you may need to make more egg mixture.		2 Coat pan with vegetable oil Preheat Med Heat 1 min
3. Start cooking Pour some (about ⅓) of the egg mixture into the pan and spread it evenly by tilting the pan in a circular motion. Leave it for 1-2 min until the bottom is cooked but there is a little bit of uncooked egg on top.		3 Pour ⅓ of mixture Cook Med Heat 2 min
4. Add seaweed Add a sheet of seaweed on top.		4 Add seaweed
5. Roll the egg Roll the egg starting from one edge. After rolling a few times, move the whole thing to the right side of the pan. While lifting the remainder of the seaweed that has not been rolled yet, pour more mixture on the empty side of the pan so that it overlaps with the cooked side of the egg.		5 Roll egg Move to one side Pour more mix
6. Cook remaining eggs Roll the eggs a few times again. Add more egg mixture and roll until the mixture runs out.		6 Roll egg Cook remaining eggs
7. Shape Flip the rolled egg a few times so each of the four sides is cooked. Gently press down each side to make it into a rectangular shape.		7 Cook each side to shape the roll
8. Cool it down Place the rolled egg in a flat bamboo mat and roll the mat over and around. Gently squeeze around the outside to shape the roll. If you don’t have a bamboo mat, you can skip this. Let it cool down for at least 10 min.		8 Roll the egg in bamboo mat Shape Cool down 10 min
9. Cut Cut straight down at a 45 or 90 degree angle into ¾ inch pieces.		9 Cut
10. Serve Serve on a plate. Enjoy.		10 Serve & enjoy