Gyeran Mari Korean Rolled Omelette

In a medium bowl, crack the large eggs. Add the finely diced carrot, finely chopped green onions, and salt. If desired, add a pinch of sugar for a subtle sweetness. Whisk everything together until well combined, but avoid over-whisking to prevent too many air bubbles.

Heat a non-stick rectangular or round pan over medium-low heat. Lightly brush the pan with a small amount of cooking oil. It is important to keep the heat low to prevent the omelette from browning too quickly.

Pour about one-third of the egg mixture into the hot pan, tilting the pan to spread it evenly into a thin layer that covers the bottom. Cook for about 1-2 minutes until the edges are set and the top is still slightly wet.

Using a spatula, gently start rolling the cooked egg layer from one end to the other, forming a tight roll. Push the rolled egg to one side of the pan, leaving space for the next layer.

Brush a tiny bit more oil onto the empty part of the pan if needed. Pour another one-third of the egg mixture into the pan, making sure some of it flows underneath the already rolled egg. Cook until set, then roll the existing omelette over the new layer, continuing to form a larger roll. Repeat this process with the remaining egg mixture.

Once all the egg mixture is used and you have a thick roll, cook for another minute or two, gently pressing all sides to ensure it is cooked through and lightly golden. Remove the Gyeran Mari from the pan and let it cool on a cutting board for a few minutes before slicing into 1-inch thick pieces. Serve warm.