1-First Step: Mise en place and egg prep Crack and lightly beat the eggs in a medium bowl. To get the signature smooth texture of gyeran mari, pour the beaten eggs through a fine sieve into another bowl or measuring cup. Sieving removes chalazae and creates an even, silky mixture. Mix in 1 tablespoon rice wine and 1/4 teaspoon fine sea salt, then add 1 tablespoon chopped green onion. Whisk well until blended. Transfer the egg mixture into a measuring cup with a spout for easier pouring.

2-Second Step: Heat the pan Place a non-stick pan over medium-low heat. If you have a rectangular omelette pan, use it to get uniform layers, but a standard 8-10 inch skillet works fine. Add some cooking oil and spread it evenly with a paper towel or brush. Once the oil is warm, reduce the heat to low. Low heat is key for tender layers and avoids browning the eggs.

3-Third Step: Cook the first layer Pour a thin layer of egg mixture into the pan, tilting to coat the surface in a 1-2 millimeter layer. Cook gently until the edges are set and the top is about 80 to 85 percent done; this usually takes 30 to 60 seconds on low heat. The surface should still be slightly soft so the layers will adhere when you roll.

4-Fourth Step: Add filling and roll Sprinkle a thin line of 1/4 cup shredded mozzarella in the middle of the semi-set egg. Using a spatula or chopsticks, lift one edge and roll the egg over the cheese to form a small log. Push the roll gently to one side of the pan.

5-Fifth Step: Build additional layers Oil the empty pan space again lightly, then pour another thin layer of the egg mixture into the cleared area. Lift the existing roll so the new egg flows underneath, then let it set until 80 to 85 percent done. Add a bit more cheese if you like, and roll the new layer over the existing roll. Repeat this process until all the egg mixture is used. The multiple thin layers give gyeran mari its neat, layered texture.

6-Sixth Step: Finish and rest When the roll is complete, remove it from the pan and let it cool on a cutting board for 5 to 10 minutes. Cooling helps it hold its shape when sliced. Slice into bite-sized rounds, about 1/2 inch thick, using a sharp knife. Serve warm or at room temperature with optional tomato sauce or ketchup for dipping. Gyeran Mari pairs wonderfully with steamed rice and pickles.