Seaweed Gimbap with Kokoshiregi
Chewy and Crunchy Kokoshiregi Seaweed Gimbap – A Taste of the Ocean
Introducing Kokoshiregi Gimbap, a delightful seaweed roll with a wonderfully chewy and crunchy texture! This unique dish features the fresh essence of the sea, combined with crisp vegetables, fluffy egg omelet, and savory fish cake. It’s a healthy and delicious option for a light meal or a special snack. Prepare it easily and enjoy!
Gimbap Ingredients- 3 sheets of Gimbap seaweed (laver)
- 2 servings of cooked rice (approx. 2 bowls)
- 150g salted Kokoshiregi seaweed
- 2 sheets of square fish cake
- 3 strips of pickled radish (danmuji)
- 2 eggs
- 80g carrot
- A little cooking oil
- A little mayonnaise
- A pinch of salt
- A pinch of sesame seeds
- A little sesame oil
Fish Cake Glaze- 2 Tbsp soy sauce
- 20ml water
- 2 Tbsp oligodang (corn syrup)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp soy sauce
- 20ml water
- 2 Tbsp oligodang (corn syrup)
- 2 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
Prepare all the ingredients needed for your delicious Kokoshiregi Gimbap. Julienne the carrot thinly and slice the egg omelet into strips. Cut the fish cake into similar lengths.
Step 2
Rinse the salted Kokoshiregi seaweed multiple times under cold water to remove excess salt. Soaking it in water for about 30 minutes is recommended to thoroughly desalinate it. Then, blanch the seaweed in boiling water for just 10 seconds. Drain it immediately and squeeze out all the excess water. Preserving the seaweed’s signature crunchy texture is key!
Step 3
While the rice is still warm, season it with a pinch of salt, crushed sesame seeds (sesame salt), and a little sesame oil. Gently mix with a rice paddle to prevent the grains from breaking. This seasoning creates a flavorful base for the gimbap.
Step 4
Stir-fry the julienned carrots in a pan with a little cooking oil and a pinch of salt until they become slightly translucent. Beat the eggs and cook them into thin omelets. Let them cool slightly, then slice them into strips about 3-5mm thick. For the fish cake, combine it with the soy sauce, water, cooking wine, and oligodang in a pan. Cook over medium-low heat, stirring occasionally, until the liquid is almost evaporated and the fish cake is glossy. Remove from heat and let it cool.
Step 5
Ensure the Kokoshiregi seaweed is completely dry. Gently press it with paper towels to remove any remaining moisture. This step is crucial to prevent the gimbap from becoming soggy. Your gimbap fillings are now ready!
Step 6
Lay a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over the seaweed, leaving about a 1cm border at the top edge to help seal the roll. Generously layer the fillings: egg omelet strips, pickled radish, stir-fried carrots, glazed fish cake, and the prepared Kokoshiregi seaweed. Don’t be shy with the fillings for a satisfying roll!
Step 7
Drizzle a thin line of mayonnaise over the Kokoshiregi seaweed. This adds a creamy richness and binds the ingredients together. Be mindful not to use too much, as it can make the gimbap overly rich.
Step 8
Using the bamboo mat, tightly roll the seaweed and fillings into a log. Tuck in the edges to create a neat roll. Lightly brush the outside of the gimbap with sesame oil for a glossy finish and a fragrant aroma. Slice the roll into bite-sized pieces (about 1.5-2cm thick) and enjoy the unique, delightful crunch of the Kokoshiregi seaweed in every bite!
