Rolled Egg Side Dish Recipe, 3 LAYER VARIATION Gyeranmalyee

참치 당근 계란말이

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healthy

kid friendly

nut free

gluten free

vegetarian

prep time:

10 min

inactive time:

0 min

cooking time:

20 min

total time:

30 min

Korean Rolled Egg Side Dish, 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 because its presentation but also because it still taste good when served at room temperature. There are many variations to this dish. Try experimenting with your favourite ingredients! Check out the following variations:
Classic Style Rolled Eggs
Spinach and Crab Meat Rolled Eggs
Heart Shaped Rolled Eggs
Seaweed Rolled Eggs

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INGREDIENTS

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25	Egg 계란
1 tsp	Salt 소금
¼ tsp	Black Pepper 후추
1 lb 2 oz	Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
5	Canned Tuna 참치 통조림
5	Green Onion 파
1¼ cups	Vegetable Oil 식용유

tips:

Optional Ingredients and Substitutions
- Add 1 tsp of rice wine to get rid of eggy smell.
- You can use other vegetables instead. Consider using vegetables with contrasting colors and include a vegetable that gives some crunchiness.
- Black pepper can be omitted if you don't like it.

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: This 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: Takes longer. Flat and dense texture. It gives bright yellow color for nice presentation. To make it 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 Korean 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 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 it 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 you see in Japanese restaurants in North America is usually bright yellow and it doesn't have other ingredients 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 comment 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. Prepare ingredients Chop green onions and ⅓ carrot finely. Open a can of tuna and drain water or oil using a strainer.		1 Chop 1 green onion ⅓ carrot Drain tuna
2. Make egg mixture In a bowl, beat 5 eggs with ¼ tsp of salt and a pinch of pepper. You can also add 1 tsp of rice wine to get rid of eggy smell.		2 Beat 5 eggs with ¼ tsp salt ⅛ tsp pepper 1 tsp rice wine (optional)
3. 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.		3 Coat pan with vegetable oil Preheat Med Heat 2 min
4. 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 some uncooked eggs on top.		4 Pour ⅓ of mixture Cook Med Heat 1 min
5. Add carrots Add a strip of finely chopped carrots (about 20g) close to one edge (usually the right edge if you are right handed).		5 Add carrots
6. Roll the egg Roll the egg starting from the same edge to cover the entire carrot strip. Move the whole thing to the right side of the pan. Then pour more mixture on the empty side of the pan, overlapping with the cooked side of the egg.		6 Roll egg to cover carrots Move to one side Pour more mix
7. Add tuna Add a strip of tuna (about 70g) and roll the egg to cover the tuna strip.		7 Add tuna Roll egg to cover tuna
8. Repeat with green onions Repeat the above step with chopped green onions.		8 Repeat the above with green onions
9. Cook remaining egg Add more egg mixture and roll until the mixture runs out. 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.		9 Cook remaining egg Cook each side to shape the roll
10. 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.		10 Roll the egg in bamboo mat Shape Cool down 10 min
11. Cut Cut straight down at a 90 degree angle into ¾ inch pieces. If the roll hasn’t been cooled down, it won’t cut nicely.		11 Cut
12. Serve Serve on a plate. Enjoy.		12 Serve & enjoy