Korean Rolled Omelet and Steamed Egg

The two most basic egg side dishes

The rolled omelet (gyeran-mari) and steamed egg (gyeran-jjim) are the egg side dishes made most often in Korean homes. They are simple and not spicy, so they balance a table with stew or spicy side dishes, and they are favorites for children and lunch boxes. In both, heat control matters more than technique. Too much heat burns the outside while leaving the inside raw, or riddles steamed egg with holes. The Korean rolled omelet looks like the Japanese tamagoyaki, but it is usually seasoned with salt rather than sugar and has chopped vegetables mixed in.

Rolled omelet: ingredients and steps (example for two)

A rectangular pan makes shaping easier, but a round pan works fine. Chop the vegetables very finely so the omelet does not tear as you roll it. Beat the eggs by cutting through the whites with chopsticks rather than whipping in a lot of air.

• 4 eggs, about 1/4 tsp salt, 1 to 2 tbsp water or milk (optional)
• 1 to 2 tbsp each of finely chopped green onion, carrot and onion
• Heat the pan over low heat, oil it thinly and pour in a third of the egg mixture
• When the edges are set and the top is half cooked, roll it up from one end
• Push the roll to one side, pour in more egg and keep rolling
• Once rolled, leave it a moment to cook through, cool slightly and slice

When the omelet tears or burns

The most common reason an omelet tears is rolling it after it has cooked too far. When the top is fully set, the layers do not stick, so they separate and crack. Roll while the top is still moist so it bonds with the next layer. A burnt outside means the heat is too high; keep it low, and if the pan gets too hot, rest it briefly on a damp cloth. Large or excessive vegetable pieces also cause tearing. Slicing right away makes it fall apart, so let it rest a few minutes on a bamboo mat or plate for clean slices.

Steamed egg: ingredients and steps (example for two)

Steamed egg is made either directly in an earthenware pot or in a bowl set in a steamer. The pot version puffs up and is fluffy, while the steamed version is smooth and silky. Below is the earthenware pot version.

• 3 eggs, and the same volume of water or anchovy and kelp broth (about 150 to 180 mL)
• A little salt or 1/2 tsp salted shrimp, some chopped green onion
• Mix the eggs, liquid and seasoning well and, if possible, strain once
• Pour into the pot and cook over medium heat, scraping the bottom, until it starts to curdle softly
• Lower the heat, cover with a bowl or lid larger than the pot and cook about 5 minutes more
• Turn off the heat, let it rest 1 to 2 minutes, then top with green onion

When steamed egg gets holes or overflows

Holes and a rough texture in steamed egg mean the temperature was too high and the water inside the egg boiled. With a steamer, keep the water at a gentle simmer and wrap the lid in a cloth so condensation does not drip; the surface will stay smooth. In the earthenware method, a burnt bottom comes from leaving it unstirred too long, so stir until half set before lowering the heat. Too much liquid leaves it watery and unset; too little makes it firm and dry.

Using a microwave

When you are short on time, you can make steamed egg in a microwave. Pour the egg mixture into a heatproof bowl, cover it loosely or leave the lid slightly open, and heat in short bursts while checking, rather than all at once. Long continuous heating makes the edges rubbery and can make it puff up suddenly and overflow. Microwaves vary widely in power, so adjust the time to your machine. The bowl gets very hot, so use mitts or a cloth to take it out.

Variations and cooking abroad

Common variations include rolling the omelet around a sheet of laver or adding cheese or diced ham. Steamed egg sometimes gets pollock roe or shrimp. In Japan, a rectangular tamagoyaki pan is ideal, and a little salt or white dashi can replace salted shrimp for a similar savoriness. Note that dashi pushes the flavor toward Japanese tamagoyaki, so leave out any sweetness to keep it Korean in style. In English-speaking countries, steaming a small heatproof bowl inside a pot is the easiest method.

Food safety and allergies

Eggs are safest cooked until fully set with no runny parts. Children, pregnant women and older adults in particular should avoid undercooked eggs. Wash hands and bowls after cracking raw eggs before touching other ingredients. Egg is a common allergen, and salted shrimp, anchovy broth and pollock roe can be a problem for people with seafood allergies. Do not leave cooked egg dishes at room temperature for long, and when packing a lunch box, cool them fully first and keep them cool.