Korean Egg Roll Omelette w/ Crab Meat 🦀Recipe & Mukbang: Gyeran Mari 계란말이 (Banchan/Side Dish)
Updated: Oct 25, 2019
Korean Egg Roll Omelette w Crab Meat 🦀 (Gyeran Mari 계란말이: Egg Banchan/Side Dish 계란반찬) is one of the most popular side dishes (BanChan) in Korean cuisine. Gyeran Mari's popularity is up there with Kimbap/GimBap (seaweed rice roll/sushi-maki). It can be enjoyed warm straight from the frying pan or room temperature as part of your lunch box (점심 도시락). There is a Korean tradition of packing lunch boxes when you go on picnics or field trips. And, Gyeran Mari is probably one of your top 3 side dishes/foods when it comes to "special" picnic/field trip foods.
For me, Gyeran Mari is one of my childhood favorite banchans, and it still is, too! It is super simple to make and yet, it just satisfies your hunger and makes your meal feel so special and extra tasty. SO YUM😋😋😋
This How To Make Korean Egg Roll Omelette BanChan Recipe with Imitation Crab Meat Includes: How To Upgrade Your Gyeran Mari with Crab Meat (both fresh & imitation crab)
How To Upgrade Your Gyeran Mari with Korean Roasted Seaweed Gim 김 (Vegetarian-Friendly Option)
How To Shop For Korean Imitation Crab Meat vs. Japanese Imitation Crab Meat
Korean Egg Roll Mukbang/Eating Show; How To Enjoy Korean Egg Roll BanChan
Below You'll Find:
List Of Other Suggested Video Recipes Mentioned In Gyeran Mari Video Recipe
Online Product Links For Ingredients & Suggested Kitchen Gadgets
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(Serving Size 2 to 3 Adults, depending on portion size)
6 Sticks Osaki Imitation Crab Meat (3 stick, if using Korean Imitation Crab)
(If not fake seafood friendly, substitute fresh crab meat🤗OR use thin strips of ham or turkey cold cut slices.)
1 Sheet Korean Roasted Seaweed (not sushi grade). If using pre-cut squares, approximately 8 squares.
2 Tbsp Finely Minced Carrots
1 Scallion/green onion (finely minced)
1/4 Tbsp Korean Salted Brine Shrimp (새우젓) - Substitution Option: 1/8 Tsp Kosher Salt
1 Tbsp Olive Oil
Freshly Ground Black Pepper (less than 1/8 Tsp or 5 Turns on your peppermill)
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Jayone Seaweed, Roasted and Lightly Salted, 24 Count
CJ Cooked Budding Sprouted Brown Rice
Olive Oil Greek medal winner
Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil
Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt
Spicy World Peppercorn (Whole)-Black Tellicherry
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver
STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil,Spoons and Chopsticks
HuaLan Japanese Style Natural Wood Chopsticks Set Reusable Classic Style Chopsticks 5 Pairs
Wusthof Classic 8-Inch Chef's Knife
Wusthof 9 Inch Double Serrated Bread Knife Classic
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches
If using the Osaki Imitation Crab, defrost and shred the meat (as shown in the video). If using the Korean imitation crab meat, cut the stick in half and slice them into thin strips.
Put your cracked eggs in a bowl and whisk for about 15 seconds. Make sure to start making your whisking motions bigger, halfway through whisking. Add the Korean salt brined shrimp and whisk for 3 to 5 seconds. *Vegetarian-Friendly Recipe: Use Kosher salt instead of salt brined shrimp
Preheat your non-stick frying pan (at least 12 inches wide) on medium heat. Add the olive oil and make sure to evenly distribute the oil, by moving the pan around.
Layer the strips of the imitation crab meat across the pan (make sure all the strips are facing in the same direction). Then add half of the scallions on top of the crab meat. Pour the egg on top of the crab meat and rest of the pan. Gently move the pan around to evenly distribute the egg. (Stove heat remains at medium). Add the rest of the scallions and carrots on top of the crab meat. Add some freshly ground black pepper. Let the egg cook slowly on medium heat for about 60 to 90 seconds. If you start seeing bubbles form on the egg, tap/poke it gently with your spatula and fill it with the egg liquid. Once you see that about 80% of egg liquid has turned solid, add the Korean roasted seaweed on top of the egg. Fold over both sides of the egg, covering the crab meat in the center (as shown in the video). Using two spatulas, gently turn over the omelet. Let it cook on Low-Medium heat for about 60 to 90 seconds. The goal is to slowly cook the egg on low heat, without any brown marks on the egg. Some brown marks on the crab meat are great!
Quickly transfer the egg roll to a plate and let it rest for 2 to 3 minutes.
Start cutting the egg roll at a biased angle. Enjoy it with a big bowl of rice and kimchi...YUM😋
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