Egg Roll Cake (Gyeran-mari)
A rolled omelette where the whites and yolks are rolled separately so the cut surface looks like a layered cake. Add colorful veggie bits — great for lunchboxes or guests.
Ingredients
Main
- Eggs8
- Minced carrot1 tbsp
- Red bell pepper1 tbsp
- Yellow bell pepper1 tbsp
- Minced onion1 tbsp
- Chopped green onion2 tbsp
- Canola oil2-3 tbsp
- Ketchupfor garnish
- Baby greensfor garnish
For the egg whites
- Seasoned salt1/2 tsp
- Sugar1 tsp
- Sesame oil1 tsp
For the egg yolks
- Seasoned salt1/3 tsp
- Sugar2/3 tsp
Directions
- 1
Prepare 8 eggs (6 or more makes a thicker, prettier cake). Separate the whites and yolks into two wide bowls.
- 2
Season the whites with 1/2 tsp seasoned salt, 1 tsp sugar, 1 tsp sesame oil; season the yolks with 1/3 tsp seasoned salt, 2/3 tsp sugar. Beat each well, breaking up the chalaza in the whites.
- 3
Finely mince the carrot, bell peppers, onion, and green onion. About 1 tbsp each is enough for color — use up any leftover veggies you have.
- 4
Add all the minced vegetables to the egg whites and mix well.
- 5
Lightly oil the omelette pan and wipe with a paper towel, leaving just a thin film. For a thick roll, work with the pan's short side toward you.
- 6
Once the pan is hot, lower to the lowest heat. Pour in some of the egg white first and roll it up from one end.
- 7
Re-oil the empty space, pour more egg white, and keep rolling. Make sure no gap forms between the rolled egg and the new pour so it doesn't tear.
- 8
When the whites are used up, continue with the yolks. The yolk is less in volume, so scrape it up with a spatula to use it all.
- 9
Roll to the end, then press gently against the pan wall with a spatula to shape the edges square, standing it up to set the short sides too.
- 10
Move the roll to a cutting board and let it cool fully — slicing after cooling gives clean cross-sections.
- 11
Slice into cake-like pieces so the yolk layer faces up.
- 12
Pipe a dot of ketchup, top with baby greens to decorate, and it's done.
Tips
Roll slowly over very low heat so it doesn't brown and stays smooth. Always cool before slicing for the prettiest cross-section.