Korean Egg Roll Gyeran Mari Recipe Kit Recipe

Korean cuisine · 303 calories

Korean Egg Roll Gyeran Mari Recipe Kit recipe

About this recipe

Discover the art of Korean cuisine with our Korean Egg Roll (Gyeran Mari) Recipe Kit! This kit includes all the essentials to create a fluffy, flavorful egg roll that’s perfect for any meal. With simple ingredients like eggs, spring onions, and a touch of sugar, this dish is quick to prepare and packed with authentic Korean flavors. Ideal for breakfast, lunch, or a light snack, it’s a versatile addition to your culinary repertoire. Order now on the AnyFeast website or app and bring a taste of Korea to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 1 Bunch Spring Onions 1 Bunch
  • 6 Each Golden Yolk Eggs 6 Pack
  • 1 L Crisp N Dry Oil
  • 454G Goya Brown Cane Sugar, 454G
  • 350G Saxa Coarse Sea Salt 350G

Instructions

  1. 1. Crack 4 large eggs into a bowl and whisk thoroughly until the mixture is smooth.
  2. 2. Add 1/4 teaspoon of salt, 1/4 teaspoon of brown cane sugar, and 1 tablespoon of finely chopped spring onions (optional for Jain variant) to the egg mixture. Mix well.
  3. 3. Heat a non-stick frying pan over medium heat and lightly grease it with 1 teaspoon of vegetable oil.
  4. 4. Pour a thin layer of the egg mixture into the pan, tilting it to spread evenly. Cook for about 1-2 minutes until the bottom is set but the top is still slightly runny.
  5. 5. Using a spatula, gently roll the egg from one end to the other, forming a tight roll. Push the roll to one side of the pan.
  6. 6. Pour another thin layer of the egg mixture into the pan, ensuring it spreads under the rolled egg. Cook for another 1-2 minutes.
  7. 7. Roll the new layer around the existing roll, creating a thicker roll. Repeat this process until all the egg mixture is used.
  8. 8. Once fully rolled, cook for an additional 1-2 minutes on each side to ensure it's cooked through.
  9. 9. Remove the egg roll from the pan and let it cool slightly before slicing into 1-inch thick pieces.
  10. 10. Serve warm with a side of dark soy sauce or ketchup.