This simple and healthy Korean egg roll with roasted seaweed is my favorite new spin on cooking omelets! Requiring only four ingredients, you can make these tasty and protein-packed bites for breakfast or snack in just 10 minutes!
I’ve been obsessed with these Korean rolled egg omelets ever since I saw Chef Chris Cho’s fun Instagram reel on how to make a “Broke Boyz Korean Rolled Omelette.” After making them every day for a week, I was inspired to make my own 30-second reel showing you how I whip one up!
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If you love eggs, seaweed, and easy-peasy breakfast ideas, this recipe for a cute yellow-and-black spiraled egg roll is perfect for you!
What is a Korean egg roll?
A Korean egg roll, or gyeran-mari, is a traditional Korean side dish (a.k.a. banchan) where a thin egg omelet is mixed with finely chopped vegetables and/or meat and seafood. In my opinion, this version that folds in roasted seaweed (a.k.a. nori or gim) is the simplest! Although these sliced rolled omelets are normally eaten as a side dish, I love to serve it for breakfast with a side of kimchi!
What kind of frying pan do you use?
In order to make these Korean rolled egg omelets with ease, you need a large non-stick pan. A larger pan is needed so you can fit a full sheet of roasted seaweed in the pan—and a non-stick surface is also helpful for the cooked eggs to release easily.
I use an Oxo brand 12-inch non-stick skillet, which was the top-rated one by Cook’s Illustrated, but a well-seasoned cast iron skillet or carbon steel pan will work as well.
What’s the best seaweed for this recipe?
The key to this recipe is to use roasted seaweed sheets for sushi rolls. If you accidentally use raw seaweed sheets, the seaweed will be very chewy and unpleasant to eat. Make sure you buy roasted seaweed sheets (unless you want to roast the raw kind yourself) and read the label!
Another variation is to use SeaSnax large roasted seaweed sheets in these omelets. These seaweed sheets are thinner, lightly seasoned with salt and other flavors (e.g., onion, chipotle, etc.) and taste great!
Let’s make a Korean rolled egg omelet with roasted seaweed!
Serves 1
Ingredients:
- 3 large eggs
- ¼ teaspoon Diamond Crystal kosher salt
- 2 teaspoons avocado oil
- 2 roasted seaweed sheets, divided
Equipment:
All my favorite kitchen tools are listed here.
Method:
In a liquid measuring cup or bowl, whisk together the eggs and salt.
Heat a 12-inch non-stick pan or well-seasoned cast iron or carbon steel pan on medium heat. When the pan is hot, swirl in the oil.
Pour in half the eggs and rotate the pan until a thin layer forms.
When the bottom is set and the top is still moist, add one sheet of roasted seaweed.
Start rolling up one edge of the egg, flipping over about 2 inches…
…and continue folding it over until you reach the end.
Push the rolled egg to the edge of the skillet.
Pour the rest of the whisked egg into the pan. Tip the skillet to form a thin egg layer that completely covers the bottom.
When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.
Roll up the egg omelet again, starting on the end with the cooked egg omelet…
…until you reach the end of the pan.
Transfer the egg to a cutting board and slice it up.
Serve with kimchi and enjoy!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Korean Egg Roll with Seaweed
Ingredients
- 3 large eggs
- ¼ teaspoon Diamond Crystal kosher salt
- 2 teaspoons avocado oil
- 2 roasted seaweed sheet a.k.a. nori or gim
Instructions
- In a liquid measuring cup or bowl, whisk together the eggs and salt.
- Heat a 12-inch non-stick pan or well-seasoned cast iron or carbon steel pan on medium heat. When the pan is hot, swirl in the oil.
- Pour in half the eggs and rotate the pan until a thin layer forms.
- When the bottom is set and the top is still moist, add one sheet of roasted seaweed.
- Start rolling up one edge of the egg, flipping over about 2 inches and continue folding it over until you reach the end. Push the rolled egg to the edge of the skillet.
- Pour the rest of the whisked egg into the pan. Tip the skillet to form a thin egg layer that completely covers the bottom.
- When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.
- Roll up the egg omelet again, starting on the end with the cooked egg omelet until you reach the end of the pan.
- Transfer the egg to a cutting board and slice it up. Serve with kimchi and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So freaking delicious!! This is a perfect snack or breakfast (had it with some garlic spinach on the side for the extra iron and fiber!) for anyone who wants a quick, simple, tasty dish that’ll leaving them feeling full and energized!! This seaweed egg wrap is low in calories, yet high in protein, which is exactly what I’m looking for these days. Will def be making again!
Thank you, Chef Tam👩🏽🍳