Cheese-filled Korean rolled omelette (cheese gyeran-mari)
A soft Korean rolled omelette with a warm, melty cheese center. Finely chopped carrot and scallion add color; make it in an ordinary frying pan.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
The eggs form the roll and cannot be omitted.
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Essential
Use mild cheddar or low-moisture mozzarella. Cheese is the defining filling; omit only for plain gyeran-mari.
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Optional
Omit or replace with the same amount of finely chopped bell pepper.
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Optional
Omit or use 1 eating spoon finely chopped onion.
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Essential
Use canola, sunflower or another mild oil in the same amount.
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Optional
Omit or reduce; cheese already adds salt.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Finely dice the carrot and scallion. Beat the eggs gently in a bowl with the vegetables and salt; avoid whipping in lots of air. Cut the cheese into a narrow strip that fits across your pan.
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Step 2
Lightly oil a nonstick pan over low to medium-low heat. Pour in about one third of the egg mixture and tilt to cover the pan. When the surface is mostly set but still slightly moist, place the cheese strip across the center.
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Step 3
Fold the egg over the cheese and roll it toward one side. Push the roll aside, oil the empty space, pour in another thin layer of egg and lift the roll so the new layer joins. Repeat with the remaining egg, turning gently until fully set. Rest for 2 minutes, then slice into bite-size pieces; serve warm while the cheese is soft.
Finished dish
Keep the heat low so the egg sets without browning too quickly and the cheese melts inside. For children, cool slightly and cut into small, easy-to-chew pieces. Contains egg and dairy; check cheese labels for allergens.