Korean Egg Roll With Seaweed

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!

A white plate with a gray flower pattern is topped with a Korean rolled egg omelet with seaweed. There is a small pile of kimchi on the side and a pair of chopsticks is lifting up a piece. The red banner at the bottom says paleo, keto, vegetarian, and gluten-free.

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!

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!

A closeup shot of a cut up Korean Egg Roll Omelet with Roasted Seaweed on a white plate with gray flowers. You can see the spirals of egg and bright yellow egg in the cut-up pieces.

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.

A hand pouring whisked eggs from a Pyrex measuring cup into a 12-inch Oxo non-stick skillet.

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!

Two hands are holding up a slice of Korean rolled omelet with toasted seaweed folded inside.

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

Method:

In a liquid measuring cup or bowl, whisk together the eggs and salt.

A person in a red apron is whisking eggs and salt in a 2-cup Pyrex glass measuring cup.

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.

A 12-inch non-stick skillet is being tipped on a gas stovetop to swirl the oil inside.

Pour in half the eggs and rotate the pan until a thin layer forms.

A hand is tipping a large non-stick skillet to make a thin layer of egg omelet on the bottom of the skillet.

When the bottom is set and the top is still moist, add one sheet of roasted seaweed.

Two hands placing a rectangular piece of roasted seaweed on a thin layer of cooked egg in a non-stick skillet.

Start rolling up one edge of the egg, flipping over about 2 inches…

Two hands are using a yellow silicone spatula to fold over the edge of an egg omelet topped with seaweed.

…and continue folding it over until you reach the end.

A hand is using a yellow silicone spatula flipping a Korean egg roll with roasted seaweed. The Korean egg roll is almost flipped all the way at the end.

Push the rolled egg to the edge of the skillet.

A hand holding a yellow silicone spatula is pushing a rolled egg omelet with seaweed to the edge of a large non-stick 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.

A hand pours whisked eggs from a measuring cup into a non-stick skillet that has a cooked egg roll omelet on the edge.

When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.

Two hands are placing a rectangular roasted seaweed in a skillet filled with a thin egg omelet.

Roll up the egg omelet again, starting on the end with the cooked egg omelet…

A hand is using a yellow silicone spatula to start flipping a Korean egg roll.

…until you reach the end of the pan.

A Korean egg roll with seaweed is being rolled in a large skillet with a yellow silicone spatula.

Transfer the egg to a cutting board and slice it up.

Someone in a red apron is slicing a Korean egg roll with seaweed on a wooden cutting board.

Serve with kimchi and enjoy!

A pair of chopsticks is grabbing a slice of Korean egg roll with seaweed on a white and gray plate. There is a small pile of kimchi next to it.

Korean Egg Roll with Seaweed

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!

Cook Time10 mins

Course: Breakfast

Cuisine: Korean

Keyword: gluten-free, healthy Asian food, keto, low carb, nom nom paleo, nomnompaleo, paleo, Whole30

Servings: 1 person

Calories: 270kcal

Author: Michelle Tam

Ingredients

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!

Nutrition

Calories: 270kcal | Carbohydrates: 1g | Protein: 17g | Fat: 22g | Fiber: 1g | Sugar: 1g

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