Korean Egg Roll (Gyeran Mari) with Vegetables

In a medium bowl, whisk the eggs until well combined. Add the finely diced carrot, sliced green onion, diced bell pepper, salt, and black pepper. Mix gently to combine all ingredients.

Heat a non-stick skillet (preferably 8-inch or 10-inch) over medium-low heat. Add 1/2 teaspoon of vegetable oil and swirl to coat the bottom of the pan.

Pour about one-third of the egg mixture into the hot skillet, tilting the pan to spread it thinly and evenly across the bottom. Cook for 1-2 minutes, or until the edges are set and the top is mostly cooked but still slightly wet.

Using a spatula, carefully roll the cooked egg layer from one side of the pan to the other, forming a log. Push the rolled egg to one side of the skillet.

Add another 1/4 teaspoon of vegetable oil to the empty side of the pan. Pour another one-third of the egg mixture into the empty space, allowing some of it to seep under the already rolled egg. Cook for 1-2 minutes until mostly set.

Once the new layer is mostly set, continue rolling the existing egg log over the new layer, incorporating it. Push the now larger roll to the side again.

Repeat step 5 and 6 with the remaining egg mixture and oil, ensuring each layer is cooked before rolling. You should have one thick egg roll.

Once all the egg mixture is used and rolled, cook the entire roll for an additional 1-2 minutes, gently turning it to ensure all sides are lightly browned and fully cooked.

Transfer the Gyeran Mari to a cutting board. Let it cool for a minute or two, then slice it into 1-inch thick pieces. Serve warm or at room temperature.