Gyeran-mari

🔥 Prep

• Crack the 3 eggs into a bowl and beat them until smooth.
• Grate or finely dice the 1 tbsp carrot.
• Slice the 1 tbsp green onion thinly.
• Measure out 0.5 tsp salt and 1 tbsp oil.

🔥 Cook

• 1. Heat a non-stick skillet over medium-low heat and add the 1 tbsp oil, swirling to coat the pan.
• 2. Pour a thin layer of the beaten eggs (about 1/3 of the mixture) into the pan, tilting to spread evenly; cook for 20 seconds until the edges start to set.
• 3. Sprinkle the diced carrot, sliced green onion, and 0.5 tsp salt over the partially set egg layer.
• 4. Using a spatula, gently lift the edge of the omelet and begin to roll it toward the opposite side of the pan, creating a log; continue rolling for 10 seconds until the roll is formed.
• 5. Push the rolled omelet to one side of the pan, add another thin layer of the remaining egg mixture to the empty space, and let it cook for 15 seconds until just set.
• 6. Lift the rolled omelet and let the new egg layer flow underneath, then roll the omelet again to encase the new layer; repeat this process (2 more times) until all egg mixture is used, each roll taking about 10-15 seconds.
• 7. Once the final roll is complete, cook the whole omelet for an additional 30 seconds over low heat to ensure it is fully cooked through, then transfer to a cutting board.
• 8. Allow the omelet to rest for 1 minute, then slice into bite-sized pieces.

🔥 Serve

• Arrange the sliced gyeran-mari on a plate and garnish with a sprinkle of extra green onion if desired.
• Serve warm as a side dish with steamed rice, kimchi, or a light soy‑based dipping sauce.