Gyeran Mari (Korean Rolled Omelette)

How to Make It

1. 1

   Beat eggs in a bowl with salt, soy sauce, and sesame oil until well combined.

2. 2

   Add finely diced carrots, spring onions, and red bell pepper to the egg mixture. Stir well.

3. 3

   Heat a rectangular tamagoyaki pan or small non-stick frying pan over medium-low heat. Brush lightly with oil.

4. 4

   Pour one-third of the egg mixture into the pan, tilting to spread evenly. When the surface is just set but still slightly moist, roll the egg from one side to the other using a spatula or chopsticks.

5. 5

   Push the rolled egg to one side, add another third of the mixture, lifting the roll to let the raw egg flow underneath. Roll again.

6. 6

   Repeat with the final third of mixture. The roll should be tightly formed.

7. 7

   Remove from heat, let rest 2 minutes, then slice into 2cm rounds. Serve as a side or in a lunchbox.