Rolled Egg Side Dish Recipe, HEART SHAPED Gyeranmalyee

하트 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, 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
Seaweed Rolled Eggs

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INGREDIENTS

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15	Egg 계란
⅔ tsp	Salt 소금
¼ tsp	Black Pepper 후추
11 oz	Carrot (large Korean carrot) 당근
1½	Onion (Medium) 양파
3	Green Onion 파
¾ cup	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, 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 creates 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. Chop vegetables Chop 1 green onion, ⅓ carrot and ½ carrot finely.		1 Chop 1 green onion ⅓ carrot ½ onion
2. Make egg mixture In a bowl, beat 5 eggs with ¼ tsp of salt, a pinch of pepper and chopped vegetables. 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 chopped vegetables 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 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 1 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 are some uncooked eggs on top.		4 Pour ⅓ of mixture Cook Med Heat 1 min
5. Start rolling Roll the egg starting from one side (usually the right edge if you are right handed) little by little.		5 Roll the egg starting from one side
6. Roll the egg Once you rolled a couple of times, 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 the egg 2-3 times Move to one side Pour more mix
7. Repeat rolling Repeat this until the egg mix runs out.		7 Repeat the above until end of mix
8. 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.		8 Cook each side to shape the roll
9. 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.		9 Roll the egg in bamboo mat Shape Cool down 10 min
10. 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.		10 Cut
11. Make heart shape Flip the piece so that the layered side is up and cut in half at a 45 degree angle starting at 1/4” position from the end. Flip one of the halves to make it into a heart shape.		11 Flip & cut into halves at 45 degree Flip to make heart shape
12. Enjoy Arrange hearts on a plate. Enjoy.		12 Arrange hearts on plate Enjoy