Kimchi Gyeranmari (Korean Rolled Omelette with Kimchi)
Soft layered egg omelette rolled around spicy chopped kimchi, sliced into neat pinwheels for breakfast or a lunchbox.
Made with Kimchi. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made kimchi (see the base recipe). Squeeze it dry and chop it as finely as you can, so it rolls neatly inside the egg.
- 2
Beat the eggs with the tamari and sesame oil until smooth. Stir in the spring onions and carrot.
- 3
Heat a little vegetable oil in a small non stick frying pan over a medium low heat. Add a third of the egg and tilt the pan to spread it thinly. When it is half set, scatter a third of the kimchi along one edge.
1 min - 4
Roll the omelette up from that edge to the other side, pushing it to the end of the pan.
- 5
Pour in another third of the egg, lifting the roll so egg runs underneath. When half set, roll again, bringing the first roll with it. Repeat once more. Cook until firm all the way through.
4 min - 6
Slide onto a board, rest for 2 minutes, then cut into 2 cm slices. Serve warm or cold.
Tips
- Keep the heat medium low. High heat browns the egg before it sets and it will tear when rolled.
- A square tamagoyaki pan makes rolling easier, but a small round pan works fine.
- Eat eggs fully cooked and set if serving to young children or anyone vulnerable.
Storing and freezing
Keep in the fridge for up to 2 days in a covered container and serve cold or warm. Do not freeze.
Questions
Why is my omelette tearing?
The heat is too high or the egg layer is too thick. Cook on a medium low heat, use a thin layer each time and let the first layer half set before rolling.
Can I add cheese?
Yes, a little grated mozzarella or cheddar in the middle is very popular in Korea. It makes the dish contain dairy.
Is it gluten free?
Yes, using gluten free tamari and gluten free kimchi from the base recipe. Check bought kimchi labels.
Can I make it ahead for a lunchbox?
Yes. Cool within 1 hour, chill, and eat within 2 days. Pack it with an ice pack.
More made with kimchi
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.