Colorful Three-Color Rolled Omelet (Sam-saek Gyeranmari)
Elevate Your Ordinary Rolled Omelet with a Special Twist: Three-Color Gyeranmari with Potato, Seaweed, and Kimchi Cheese!
Do you love rolled omelets? My family, including the children and my husband, absolutely adores them! I’ve shared many rolled omelet recipes before, and I truly believe there’s no other dish whose flavor transforms so dramatically depending on the added ingredients. Plus, it’s wonderful that children eat them up regardless of what’s inside! Today, I’m introducing three delightful variations: a potato rolled omelet made with mashed boiled potatoes, a savory seaweed rolled omelet with finely chopped fresh seaweed, and a kimchi cheese rolled omelet featuring stir-fried kimchi mixed with cheese. These ‘Three-Color Rolled Omelets’ transform the humble omelet into something quite special. Shall we get started?
Potato Rolled Omelet- 2 medium potatoes
- 1/4 tsp fine salt
- Pinch of black pepper
- 5 large eggs
- Vegetable oil, for cooking
- 2 Tbsp water
Seaweed Rolled Omelet- 1/2 bundle fresh seaweed (maesaengi)
- 1/4 tsp fine salt
- 5 large eggs
- Vegetable oil, for cooking
- 2 Tbsp water
Kimchi Cheese Rolled Omelet- 1 handful ripe kimchi (napa cabbage kimchi)
- A little shredded cheese (mozzarella or similar)
- 1/4 tsp fine salt
- 5 large eggs
- Vegetable oil, for cooking
- 2 Tbsp water
- 1/2 bundle fresh seaweed (maesaengi)
- 1/4 tsp fine salt
- 5 large eggs
- Vegetable oil, for cooking
- 2 Tbsp water
Kimchi Cheese Rolled Omelet- 1 handful ripe kimchi (napa cabbage kimchi)
- A little shredded cheese (mozzarella or similar)
- 1/4 tsp fine salt
- 5 large eggs
- Vegetable oil, for cooking
- 2 Tbsp water
Cooking Instructions
Step 1
♧ Prepare the Potato Rolled Omelet: Ingredients – 2 potatoes, fine salt, pepper, 5 eggs, vegetable oil. (Measurement Note: 1 tablespoon (Tbsp) = 1 standard Korean soup spoon)
1. Peel and dice the 2 potatoes into roughly 1.5 cm cubes. Boil them in plenty of water until completely tender. Drain the cooked potatoes and mash them thoroughly while still warm using a fork or a potato masher. Season the mashed potatoes with about 1/3 to 1/4 tsp fine salt and a small pinch of black pepper, adjusting to your preference.
Step 2
2. Crack the 5 eggs into a bowl. Add 2 Tbsp water and 1/4 tsp fine salt, then whisk well until fully combined and the egg whites are broken down. For an extra smooth finish, you can strain the egg mixture through a fine-mesh sieve (this step is optional).
3. Heat a non-stick frying pan over low heat and add a small amount of vegetable oil, just enough to lightly coat the pan. Once the pan is warm, pour in a thin layer of the egg mixture, spreading it evenly. When the bottom of the egg layer is set and white, but the top is still slightly wet, place the prepared mashed potato mixture in a log shape along one edge of the cooked egg.
4. Carefully start rolling the omelet from the edge with the potato filling. Once rolled, gently push the omelet to one side of the pan. Pour more egg mixture into the empty space, allowing it to fill the gaps. As this new layer of egg cooks, continue rolling the omelet onto itself. Repeat this process of pushing the rolled omelet aside, adding more egg, and rolling, until all the egg mixture is used. This layering technique creates a thick and delicious potato rolled omelet.
Step 3
♧ Prepare the Seaweed Rolled Omelet: Ingredients – 1/2 bundle fresh seaweed (maesaengi), fine salt, 5 eggs, vegetable oil. (Measurement Note: 1 tablespoon (Tbsp) = 1 standard Korean soup spoon)
1. Crack the 5 eggs into a bowl and whisk them well. Add the finely chopped fresh seaweed, 2 Tbsp water, and about 1/4 tsp fine salt. Mix everything together thoroughly. The aromatic seaweed will blend beautifully with the eggs for a unique flavor.
2. Heat a non-stick frying pan over low heat and add a small amount of vegetable oil to lightly coat the pan. Pour a thin layer of the seasoned egg and seaweed mixture into the pan. When the bottom is set and the top is still slightly wet, carefully begin to roll the omelet, similar to making sushi rolls.
3. Once rolled, gently push the omelet to one side of the pan. Pour more of the egg and seaweed mixture into the empty space, letting it cook. Continue rolling the omelet onto itself to incorporate the new layer. Repeating this layering process will result in a beautifully textured and flavorful seaweed rolled omelet.
Step 4
♧ Prepare the Kimchi Cheese Rolled Omelet: Ingredients – 1 handful ripe kimchi, a little shredded cheese, fine salt, 5 eggs, vegetable oil. (Measurement Note: 1 tablespoon (Tbsp) = 1 standard Korean soup spoon)
1. Finely chop the ripe kimchi. Squeeze out excess liquid from the kimchi by hand. Heat a little sesame oil in a pan over low heat and stir-fry the chopped kimchi for about 2 minutes. This step removes any raw kimchi smell and enhances its savory flavor.
2. Crack the 5 eggs into a bowl, add 2 Tbsp water and 1/4 tsp fine salt, and whisk until well combined.
3. Heat a non-stick frying pan over low heat and add a small amount of vegetable oil to lightly coat the pan. Pour a thin layer of the seasoned egg mixture into the pan. When the bottom is cooked and the top is still slightly moist, place the stir-fried kimchi and shredded cheese along one edge of the cooked egg layer.
4. Carefully begin rolling the omelet from the edge with the kimchi and cheese. Once rolled, push the omelet to one side of the pan. Pour more egg mixture into the empty space and, as it cooks, continue rolling the omelet onto itself. This repeated layering creates a wonderfully cheesy and tangy kimchi cheese rolled omelet with a delightful burst of flavor in every bite.
