Crack the eggs into a medium bowl. Add the water or milk, salt, and black pepper if using. Whisk gently until the yolks and whites are fully combined.

Try not to overmix the eggs, as too much air can make the omelette tough instead of soft.

For extra smooth layers, you can strain the egg mixture through a fine sieve. This removes small egg bits and creates a smoother texture.

Add the finely diced carrots, green onions, and ham or Spam into the egg mixture. Stir gently until evenly mixed.

Make sure all ingredients are chopped very small. Large pieces can tear the omelette and make rolling harder.

Heat a non-stick rectangular or round pan over medium-low heat. Add about 1/2 tablespoon of vegetable oil and spread it lightly across the pan.

A lightly greased non-stick pan helps the Korean rolled omelette cook evenly without sticking.

Low heat is important. It gives the eggs time to cook slowly without browning too quickly.

Pour about one-third to one-quarter of the egg mixture into the pan. Swirl gently so the eggs form a thin layer.

Cook for 1–2 minutes until the edges are set and the top is mostly cooked but still slightly wet.

The slightly wet surface helps the next layer stick smoothly to the roll.

Using a spatula, carefully roll the cooked egg from one side to the other. Roll gently but tightly to create a compact log.

Leave the rolled egg at one side of the pan.

If the egg tears, don’t worry. The next layer will help cover small cracks.

Push the rolled omelette to one side. Pour another thin layer of egg mixture into the empty space. Lift the rolled egg slightly so some fresh egg flows underneath.

The new egg underneath helps create smooth, seamless layers inside the Korean rolled omelette.

Once the new egg layer is mostly cooked, roll the omelette again to include the fresh layer.

Repeat the process until all the egg mixture is used and the omelette becomes thick and layered.

More thin layers create a tighter and prettier spiral inside the omelette.

Cook the rolled omelette for another 1–2 minutes, turning it gently so all sides cook evenly.

If desired, use your spatula to shape the sides into a neat rectangle.

Transfer the Korean rolled omelette to a cutting board and let it rest briefly before slicing.

Use a sharp knife for clean cuts that show off the beautiful layers.

Gyeran-mari tastes delicious warm or at room temperature and pairs perfectly with rice or other Korean dishes.