Kamari (Korean Rolled Egg)
Kamari (Korean Rolled Egg) is a easy Korean recipe that serves 3. 120 calories per serving. Recipe by Doobydobap on YouTube.
Prep: 8 min | Cook: 10 min | Total: 23 min
Cost: $1.23 total, $0.41 per serving
Ingredients
- 4 pcs Eggs (large, room temperature)
- 0.25 cup Carrot (peeled and finely shredded)
- 2 pcs Green Onion (chopped (white and green parts))
- 0.5 tsp Salt (to taste)
- 0.25 tsp Black Pepper (freshly ground)
- 1 tbsp Vegetable Oil (for lightly oiling the pan)
Instructions
Prep vegetables
Peel the carrot and grate or finely shred it. Trim the green onions and chop both white and green parts.
Time: PT5M
Make egg batter
Crack the eggs into a mixing bowl, add the shredded carrot, chopped green onion, salt, and pepper. Whisk until the mixture is uniform and a little frothy.
Time: PT2M
Heat the pan
Place the non‑stick skillet over medium‑low heat and add 1 tbsp vegetable oil, swirling to coat the surface.
Time: PT2M
Temperature: Medium‑low
First thin layer & roll
Pour a thin layer of batter (just enough to cover the bottom) into the pan. As soon as the edges set but the surface is still slightly runny, use the spatula to roll the egg tightly from one side to the other.
Time: PT4M
Temperature: Medium‑low
Build the roll
Push the rolled egg to one side of the pan. Pour another thin layer of batter into the empty space, lifting the existing roll just enough for the new layer to adhere. Once set, roll the whole thing again. Repeat until all batter is used.
Time: PT4M
Temperature: Medium‑low
Cool & slice
Transfer the rolled egg onto a cutting board and let it cool for a couple of minutes. Slice into bite‑size pieces (about 1‑inch thick).
Time: PT5M
Serve
Arrange the kamari pieces on a small plate. Optionally drizzle a few drops of sesame oil or serve with a side of soy sauce for dipping.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 8 g
- Carbohydrates
- 3 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Gluten‑free, Dairy‑free, Vegetarian
Allergens: Egg, Vegetable oil
Ingredient Substitutions
- Instead of Eggs: Egg whites (for lower fat)
- Instead of Carrot: Daikon radish
- Instead of Green Onion: Chives
- Instead of Vegetable Oil: Canola oil, Sesame oil (for extra flavor)
Equipment Needed
- Non‑stick skillet
- Mixing bowl
- Whisk or fork
- Spatula (silicone or rubber)
- Cutting board
- Chef’s knife
Critical Steps — Do Not Skip
- Rolling the egg while it’s still slightly wet ensures a tight, uniform roll.
- Keeping each batter layer thin prevents the roll from breaking.
Chef Tips from the Video
- Add a pinch of sugar to the batter for a subtle sweetness that balances the salt.
- For extra flavor, finish with a drizzle of toasted sesame oil or a sprinkle of toasted sesame seeds.
Troubleshooting
The roll breaks when trying to roll it.
Make sure the pan isn’t too hot and that each batter layer is thin. Add a tiny splash of oil around the roll to lubricate.
Egg sticks to the pan.
Use a well‑seasoned non‑stick skillet and ensure a thin film of oil is present before each batter pour.
Roll is too thick and rubbery.
Use less batter per layer; thin layers cook faster and stay fluffy.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 1 hour, but should be refrigerated for longer storage.
Make-Ahead Tips
- Prepare the egg batter up to 30 minutes ahead and keep it covered in the fridge.
- The rolled egg can be sliced and stored; reheat gently in a dry pan before serving.
Last updated: August 21, 2026
