Spring Blossom Gimbap: A Beautiful Flower-Shaped Rice Roll
Crafting a Gorgeous Flower Gimbap with Eggs: The Art of Rolling Delicious Gimbap
Welcome the spring season with a vibrant and visually appealing bento box. Learn simple tips to create beautiful, flower-like gimbap that will brighten any meal.
Gimbap Filling Ingredients- 1 bowl of cooked rice
- 1 pinch of salt (or a tiny pinch of MSG for extra flavor)
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 50g spinach
- 20g carrot
- 1 imitation crab stick
- 1.5~2 large eggs
- 1 sheet of dried seaweed (gim)
Cooking Instructions
Step 1
Start by thoroughly washing the spinach. Blanch it in boiling water for about 30 seconds until wilted, then immediately rinse under cold water to stop the cooking. Squeeze out any excess water very well. In a small bowl, season the spinach with a pinch of salt and 1 tsp of sesame oil, mixing gently.
Step 2
Wash and peel the carrot, then julienne it into thin, long strips. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrot strips quickly until they are slightly tender but still have a bit of crunch. Season lightly with salt. Set aside separately to prevent flavors from mixing.
Step 3
In a bowl, whisk the eggs with a tiny pinch of salt until smooth and well combined. Lightly oil a non-stick pan and heat it over low heat. Pour a thin layer of the egg mixture to create an egg crepe, or ‘jidan’. Once the egg is mostly set, carefully place the imitation crab stick and the sautéed carrot strips onto the egg crepe. While the egg is still warm, gently roll it up tightly to create an egg roll. Let it cool slightly before slicing it into desired pieces.
Step 4
Prepare the sushi rice by cooking it until fluffy and slightly firm. While the rice is still warm, gently mix in 1 pinch of salt, 1 tsp of sesame oil, and 1 tsp of sesame seeds. Use a rice paddle or spatula to mix evenly without mashing the grains, ensuring each grain is coated with flavor.
Step 5
Place a sheet of gim (seaweed) shiny-side down on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the gim, leaving a small border at the top. Arrange the prepared egg roll and seasoned spinach neatly over the rice. Carefully lift the edge of the bamboo mat and begin to roll the gimbap tightly. Gently press to shape. Moisten the top edge of the gim with a little water or a few grains of rice to seal the roll securely.
