Gyeran-mari
- Vegetarian
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for breakfast
Less suited for lunch, for dinner, as a snack.
Four servings of Korean rolled omelette with carrot and spring onion.
4 servingsFinal yield 530 g
Ingredients
- 320 gEgg, whole, raw, fresh
- 100 gCarrots, raw
- 80 gOnions, spring or scallions (includes tops and bulb), raw
- 30 gBeverages, water, tap, drinking
- 4 gSalt, table
- 15 gOil, olive, salad or cooking
- 5 gSesame oil
Method
- Cut carrot and spring onion into very small dice, no larger than 3 mm. Beat eggs with water and salt, then stir in the vegetables.
- Have 30 g oil ready for the pan, oil a rectangular pan and heat to 150 °C. Pour in one third of the egg mixture; when the surface turns matte, after about 1 minute, fold the omelette over itself in thirds towards you.
- Move the roll to the far end, oil the pan in front of it and pour in half the remaining mixture so it touches the roll. After 1 minute fold it over the new layer again; repeat with the rest. Fry the roll for 1 more minute on all sides until firm in the centre, then drizzle with sesame oil.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 701 kcal
- Protein
- 42.6 g
- Fat
- 50.8 g
- Total carbohydrate (by difference)
- 17.8 g
- Total dietary fibre (USDA)
- 4.9 g
- Saturated fatty acids
- 12.8 g
- Sodium
- 2,088 mg
- Salt (sodium × 2.5)
- 5.2 g
Per serving
- Energy
- 175.3 kcal
- Protein
- 10.6 g
- Fat
- 12.7 g
- Total carbohydrate (by difference)
- 4.4 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 3.2 g
- Sodium
- 522 mg
- Salt (sodium × 2.5)
- 1.3 g
Per 100 g of finished food
- Energy
- 132.3 kcal
- Protein
- 8 g
- Fat
- 9.6 g
- Total carbohydrate (by difference)
- 3.4 g
- Total dietary fibre (USDA)
- 0.92 g
- Saturated fatty acids
- 2.4 g
- Sodium
- 394 mg
- Salt (sodium × 2.5)
- 0.98 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal