Creating the Korean Rolled Omelette (Gyeran Mari) is simple if you follow these easy steps:

1. Prep the Ingredients: Gather all your ingredients and chop any vegetables or proteins you plan to use.
2. Beat the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the Pan: Heat a non-stick frying pan over medium heat and add a little cooking oil to coat the surface.
4. Add the Eggs: Pour a portion of the egg mixture into the pan, swirling it around to cover the bottom evenly.
5. Cook the Base Layer: Allow the eggs to cook for about 1-2 minutes until the edges begin to set but the center is still slightly runny.
6. Add Fillings: Sprinkle your chopped vegetables and cooked protein over the top of the eggs.
7. Start Rolling: Using a spatula, gently roll the omelette from one side to the other, creating a log shape.
8. Cook the Roll: Move the rolled omelette to the edge of the pan, add a little more oil, and pour in more egg mixture to fill the empty space. Allow it to cook for another minute.
9. Continue Rolling: Once the new layer has set slightly, add more fillings and then roll the existing omelette into the new layer.
10. Repeat: Continue this process until you’ve used all the egg mixture. You should have a nice, thick roll by the end.
11. Slice and Serve: Remove the rolled omelette from the pan and let it cool for a minute. Slice it into bite-sized pieces and serve.