Gyeran Mari Korean Rolled Omelette

Crack all 8 eggs into a large bowl. Add the salt, optional sugar, and optional soy sauce. Whisk well until the yolks and whites are fully combined and slightly frothy, but avoid over-whisking which can introduce too much air.

Finely dice the carrot and finely chop the green onion. Add these prepared vegetables to the egg mixture. Stir gently to ensure the vegetables are evenly distributed throughout the eggs.

Lightly grease a non-stick rectangular or round frying pan (about 8-10 inches) with cooking oil over medium-low heat. A rectangular pan makes rolling easier. Ensure the heat is not too high to prevent browning.

Pour about one-third to one-fourth of the egg mixture into the hot pan, tilting the pan to spread it thinly and evenly. Let it cook until the bottom is set but the top is still slightly wet.

Once the edges begin to set and the center is mostly cooked but still soft, gently start rolling the omelette from one end towards the center using a spatula. Roll it tightly into a small log, leaving a small portion unrolled at the other end.

Push the rolled omelette to one side of the pan. Pour another portion of the egg mixture into the empty space, making sure it connects with the unrolled edge of the existing omelette. Once this new layer is mostly set, continue rolling the existing omelette over the new layer, integrating it smoothly. Repeat this process until all the egg mixture is used up and you have a thick, multi-layered rolled omelette. Cook for another minute or two, gently pressing down, to ensure the center is fully cooked.

Carefully transfer the finished Gyeran Mari to a cutting board. Let it cool for a few minutes before slicing it into 1-inch thick pieces. Serve warm with rice and other Korean side dishes, or enjoy on its own.