In a medium bowl, crack open 5 fresh eggs, and combine them with ¼ teaspoon of salt and ⅛ teaspoon of black or white pepper. Use a whisk to thoroughly beat the mixture until smooth and slightly frothy, about 1-2 minutes.

Stir in 2 tablespoon of chopped or grated carrot and 1 chopped green onion to the egg mixture. Whisk until the vegetables are evenly distributed.

Heat a non-stick pan over low heat and add 1 teaspoon of neutral oil, ensuring it coats the bottom. Let the oil warm for about 30 seconds.

Pour ⅓ of the egg mixture into the pan, tilting gently to spread evenly. Cook undisturbed for about 1-2 minutes, until edges begin to set.

Using a rice paddle or spatula, lift the edges of the omelette and start rolling it away from you when the top is nearly set.

Without removing the rolled omelette, gently pull it to one side of the pan and pour another ⅓ of the egg mixture into the empty space.

Once the new egg mixture is set on the edges, pull the Gyeran Mari back towards you and pour in the remaining ⅓ of the egg mixture.

Allow the last layer to cook for about 1-2 minutes, then carefully roll the entire omelette to secure it together.

Transfer your Gyeran Mari to a cool surface and let it rest for a couple of minutes. After resting, slice into 6 to 8 pieces.

Enjoy your warm Gyeran Mari as a side dish or snack. Store leftovers in an airtight container in the refrigerator for up to 3 days.