Gyeran mari turns up in lunchboxes, on banchan plates and as a quick dinner for one. It is a rolled omelette, but unlike its Japanese cousin it is folded around a confetti of finely diced vegetables rather than being sweetened.
The technique is forgiving. You pour thin layers of egg, roll each one over as it sets, and keep going until you have a fat log. Cut across into rounds and every slice shows a spiral of egg with flecks of colour through it.
