Korean Egg Roll (Gyeran Mari) Hot Pot

A warm and comforting way to enjoy Korean egg rolls. Slices of Gyeran Mari are gently heated in a flavorful broth, creating a savory and satisfying side dish, perfect for cold days or a light meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.12/serving

Season:

☀️ Summer

Meal Type:

Soup•Bread•Side Dish

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

6Eggs(Large)

£1.75

0.3Carrot(Finely diced)

£0.10

2Green Onion(Thinly sliced)

£0.30

0.3Onion(Finely diced)

£0.30

0.3Red Bell Pepper(Finely diced (optional))

£0.35

0.3teaspoonSalt(Or to taste)

PinchBlack Pepper(Or to taste)

1tablespoonCooking Oil(For cooking egg rolls)

£0.05

4cupsWater(For the broth)

4piecesDried Kelp (Dashima)(About 2x2 inch pieces)

£0.75

8Dried Anchovies(Head and guts removed)

£0.50

2tablespoonsSoy Sauce

£0.10

1tablespoonMirin (Sweet Rice Wine)(Optional, for added sweetness)

£0.20

1cloveGarlic(Minced)

£0.10

Total Cost

£4.50

£1.12 per serving

Instructions

1.
**Prepare the Egg Rolls (Gyeran Mari):** In a bowl, whisk together the eggs, diced carrot, green onion, onion, bell pepper (if using), salt, and pepper until well combined.
2.
Heat a lightly oiled frying pan or egg roll pan over medium heat. Pour a thin layer of the egg mixture into the pan, enough to cover the bottom. As the egg begins to set, use chopsticks or a spatula to gently roll it up from one side to the other.
3.
Push the rolled egg to one side of the pan, add another thin layer of egg mixture to the empty space, and continue rolling the first roll to incorporate the new egg layer. Repeat this process until all the egg mixture is used up.
4.
Once the egg roll is cooked through and lightly browned, remove it from the pan and let it cool slightly. Then, slice it into 1-inch thick pieces.
5.
**Prepare the Broth:** In a hot pot or deep pot, combine the water, dried kelp, and dried anchovies. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes to create a flavorful broth.
6.
Remove the kelp and anchovies from the broth. This is important as leaving them in can lead to a bitter taste.
7.
Stir in the soy sauce, mirin (if using), and minced garlic. Adjust the seasoning to your taste.
8.
**Warm the Egg Rolls:** Gently add the sliced egg rolls to the hot pot broth. Heat them through for about 5-10 minutes, allowing them to absorb the flavors of the broth.
9.
Serve the Korean Egg Roll Hot Pot hot. Ladle the egg rolls and broth into individual bowls and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (300g)

385 kcal / 1611 kJ

Carbs

3% of RDA

Fat

25g

36% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a spicier broth, add a pinch of gochugaru (Korean chili flakes).

Feel free to customize the vegetables in the egg rolls to your liking. Spinach, mushrooms, or zucchini would also work well.

The broth can be made ahead of time and stored in the refrigerator. Just reheat it before adding the egg rolls.

Don't overcrowd the pan when making the egg rolls. Cook them in batches to ensure even cooking.

If you don't have dried anchovies or kelp, you can use chicken or vegetable broth as a base.

Cooking Equipment

Mixing Bowls

Frying Pan (or Egg Roll Pan)

Hot Pot (or Deep Pot)

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier broth, add a pinch of gochugaru (Korean chili flakes).

Feel free to customize the vegetables in the egg rolls to your liking. Spinach, mushrooms, or zucchini would also work well.

The broth can be made ahead of time and stored in the refrigerator. Just reheat it before adding the egg rolls.

Don't overcrowd the pan when making the egg rolls. Cook them in batches to ensure even cooking.

If you don't have dried anchovies or kelp, you can use chicken or vegetable broth as a base.

Korean Egg Roll (Gyeran Mari) Hot Pot

Ingredients

Instructions