Egg Roll Banchan ☆

Jul 21

one of favorite Korean banchan - so convenient to pack for lunch too

Egg roll banchan ☆

Korean Egg Roll (Gyeran Mari) — a popular banchan (side dish) made with fluffy whisked eggs, colorful vegetables, ham bits, and a sheet of seaweed rolled inside. Perfect for lunch boxes, side dishes, or a quick snack!

Prep Time: 10 min

Cook Time: 5 min
Serves: 2–3 (as a side)

Ingredients

3–4 eggs
2 tbsp finely chopped vegetables (e.g., carrot, green onion, bell pepper,etc)
1–2 tbsp finely chopped ham or spam
1 sheet roasted salted seaweed (gim/nori)
Pinch of salt + pepper
1 tsp cooking oil or butter

nstructions

1. Prep the Egg Mixture:

Crack the eggs into a bowl and whisk well with a pinch of salt + pepper.
Stir in the chopped vegetables and ham bits.

2. Preheat the Pan:

Heat a non-stick rectangular or small round pan over low to medium-low heat.
Lightly oil the pan (either butter or choice of oil)

3. Cook the First Layer:

Pour a thin layer of the egg mixture into the pan (just enough to coat the surface).
Let it cook gently until the top is still a little wet.

4. Add the Seaweed & Start Rolling:

Place the sheet of seaweed over the soft egg layer.
When the bottom is fully set, use a spatula or chopsticks to carefully roll the egg from one side to the other.
Push the rolled egg to one side of the pan.

5. Shape & Slice:

Let the rolled egg rest for 1–2 minutes to set.
Transfer to a cutting board and slice into 1/2-inch thick pieces using a knife (I just cut them with scissors sometimes..)

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