Korean egg dishes

thumb|Gyeran-mari with ketchup on it. Gyeran-mari (, "rolled-eggs"), dalgyal-mari () or rolled omelette is a dish in Korean cuisine. It is a savory banchan (side dish) made with beaten eggs mixed with several finely diced ingredients, then progressively fried and rolled. Common ingredients include vegetables (onion, carrot, Korean zucchini, scallions, garlic chives), mushroom, processed meat (ham, bacon, imitation crab meat, canned tuna), salt or salted seafood (salted pollock roe, salted shrimp), and cheese. Optionally, gim (seaweed laver) is folded with the omelette. When served, the omelett

Gyeran-ppang () is a South Korean street food. It is a fluffy, oblong-shaped piece of bread that is sweet and savory with a whole egg inside the pancake dough.

Gyeran-jjim (), dalgyal-jjim () or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal gyeran-jjim is light and fluffy.