Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Sunday, June 20, 2010

Korean Rolled Egg Omelette (Gaeran Mari)

This Korean rolled egg omelette (Gaeran Mari) recipe is as easy to make as an American omelette, but it looks beautiful on the table and is an easy side dish for any meal. Healthy, delicious, and full of protein, Gaeran mari is a complete breakfast and an easy addition to a bento lunch or a Korean dinner. Like most Korean dishes, this recipe has many variations. You can use different vegetables, even add in some diced ham, omit the seaweed if you don't have any, or Westernize it with the addition of some cheese, and it will still be delicious if you keep the
proportions right.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serves 1 as a snack and 3 as a side dish


3 eggs
1/2 small onion, finely chopped
1/2 small carrot, finely chopped
1 sheet Korean roasted seaweed (Gim)
1 tsp salt, dash of pepper


1. Mix eggs with whisk or fork and add onions and carrots until well combined.

2. In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.

3. Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of omelette.

4. Roll omelette into a tight roll by lifting side with spoon or baking spatula.

5. Let omelette rest for a few minutes to cool.

6. Slice into 1 inch pieces and serve with cross-sections showing.

*Use a very large saute pan but if you are using a standard size, pour 1/2 of the egg mixture in first and make it in 2 batches.


  1. Hiya! I am so excited to know if you attract a lot of traffic to your weblog?

  2. sorry for the very late reply. unfortunately i have been overwhelmed with other concerns and have neglected this blog. i mean to correct that soon, i hope.