Korean Egg Roll (Gyeran Mari) is a very easy and simple side dish that is a favorite in lunchboxes. It is wonderfully soft, fluffy, savory and mild, tasting very similar to an omelet but a little firmer and chewier. And the addition of green onions makes it a perfect banchan in a Korean meal. All in less than 20 minutes!
Chop green onions, ham, and carrots. Beat eggs in a bowl. Add water, salt, then chopped ingredients. Stir well.
Heat a frying pan over medium-low heat and thinly oil. Pour about 1 cup of the egg mixture onto the frying pan. Wait 2-3 minutes until the edges are cooked and the middle is starting to cook.
Turn off heat and start rolling one edge of the egg sheet with a spatula. Stop before it is completely rolled. Slide the roll to the side to make room for more egg mixture.
Repeat until all egg mix is poured and rolled. Raise heat to medium and continue cooking the egg roll on all sides to brown them. Transfer to a cutting board, allow to cool, and then slice. Serve warm or at room temperature.