Steps

1. Peel and thinly slice 1/2 carrot diagonally, then cut into thin strips.
   🕒 01:07
2. Finely chop 2-3 scallions.
   🕒 01:51
3. Crack 3-4 eggs into a bowl, add 1/4 - 1/3 tsp salt, and beat well. Mix in the chopped scallions. (Key Tip!) Add the scallions early as they cook quickly with the egg mixture.
   🕒 02:20
4. Heat sesame oil in a frying pan over medium heat. Stir-fry the thinly sliced carrots until slightly softened.
   🕒 02:52
5. Once the carrots are slightly softened, turn off the heat, let them cool slightly, and mix them into the egg mixture from Step 3. (Key Tip!) Stir-frying the carrots first enhances their sweetness and helps them cook through.
   🕒 03:37
6. Add sesame oil to the same frying pan. Once heated, pour in the entire egg mixture.
   🕒 04:11
7. Once the egg mixture starts to set, roll it from the back of the pan towards you like a thick roll, and slide it to the back.
   🕒 04:55
8. Spread the overflowed egg mixture into the empty space and cook, leveling it. This is called 'leveling the ground,' and you repeat this process. (Key Tip!) Don't worry if the shape breaks; repeating the 'leveling the ground' technique will result in a beautiful finish.
   🕒 05:26
9. Continue cooking until the raw parts near the front are gone, and repeat until a nice golden-brown color is achieved. (Key Tip!) The savory browned crust is the secret to making it a great appetizer.
   🕒 05:52
10. Transfer the cooked Gyeran Mari to a cutting board, cut it lengthwise, and then into bite-sized pieces.
    🕒 06:37
11. Serve with ketchup and/or mayonnaise to your liking. Enjoy!
    🕒 07:31