Gyeran Mari Korean Rolled Omelette

In a large bowl, crack the eggs. Add salt, sugar (if using), and water or milk. Whisk thoroughly until the yolks and whites are fully combined and slightly frothy. Do not over-whisk, as too much air can cause bubbles. Strain the egg mixture through a fine-mesh sieve into another bowl to remove any chalazae or shell fragments, ensuring a smooth omelette.

Stir in the finely diced carrots and chopped green onions into the strained egg mixture. Ensure the vegetables are evenly distributed throughout the mixture. If desired, you can also add other finely minced vegetables like bell peppers or zucchini.

Heat a non-stick rectangular or round pan (about 8-10 inches) over medium-low heat. Add a very thin layer of cooking oil and spread it evenly with a paper towel. It's crucial to maintain a consistent low heat to prevent the omelette from browning too quickly.

Pour about 1/4 to 1/3 of the egg mixture into the hot pan, tilting the pan to spread it into a thin, even layer. Let it cook until the edges are set and the top is mostly set but still slightly wet. This usually takes about 1-2 minutes.

Once the first layer is mostly set, gently roll the omelette from one end to about halfway or two-thirds across the pan using a spatula. Push the rolled portion to one side of the pan, leaving an empty space. Add a tiny bit more oil to the empty space if needed.

Pour another 1/4 to 1/3 of the egg mixture into the empty space and slightly under the rolled portion. Lift the rolled omelette to allow the new egg mixture to flow underneath. Let it cook until mostly set, then continue rolling the existing omelette over the new layer. Repeat this process until all the egg mixture is used, creating multiple layers. Once fully rolled, cook for an additional minute on each side to ensure it's cooked through and lightly golden.

Carefully transfer the finished Gyeran Mari onto a cutting board. Let it cool for a few minutes to firm up, which makes slicing easier. Using a sharp knife, slice the rolled omelette into 1-inch thick pieces. Serve warm with rice, kimchi, or as a side dish.