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Crack the eggs into a large measuring cup with a spout or a mixing bowl and whisk the eggs until well beaten. Add the finely chopped spam, carrot, thinly sliced green, salt, and sesame oil. Mix to combine.
Heat a rectangular omelette pan or an 8 inch round nonstick pan over medium low heat and lightly grease the pan with some oil. Once the pan is hot, give the egg mixture a stir and pour or ladle a thin layer of the egg mixture into the pan. Tilt and swirl as needed to cover the entire bottom of the pan.
Once the egg is set on the bottom and no longer runny but still wet on top, run a spatula around the omelette. Using a spatula, lift one side of the egg and fold it over, about 1 inch. Gently press with the spatula and repeat the folding until a 2 to 3 inch tail is left.
Pull the omelette back to one side and lightly re-grease the open side of the pan with oil (also the side with the tail). Give the egg mixture a stir and pour or ladle a thin layer of the egg mixture into the open side of the pan. Tilt and swirl the pan as needed so that the egg mixture can cover the pan and touch the tail of the omelette. This way the two layers will be connected and stick togther.
Once the new layer of egg mixture is set on the bottom and no longer runny but still wet on top, repeat the folding step and layering process until all of the egg mixture is used.
Optional: If you wish to make the gyeran mari have straighter sides, use two spatula to press on each side. Flip and repeat on the sides as necessary. Or you can transfer the gyeran mari to a sushi mat and mold the rolled omelette into a more even shape.
Transfer the rolled omelette onto a cutting board to cool until comfortable to handle, then cut into 8 slices or to your desired thicknss. Enjoy!