Savory Pollock Roe Gimbap (Kimbap)
Pollock Roe Gimbap: Surprisingly Not Too Salty!
A delicious recipe for Pollock Roe Gimbap that combines the rich flavor of pollock roe with fresh vegetables. It’s a unique gimbap that isn’t overly salty, making it enjoyable for everyone.
Gimbap Ingredients- 2 bowls of cooked rice
- A little sesame oil
- A little salt
- 6 sheets of dried seaweed for gimbap
- 3-4 servings of pollack roe
- 1.5 cucumbers
- 4 eggs
- Appropriate amount of rice bran oil or cooking oil
- 6 perilla leaves (깻잎)
- 6 kale leaves (for wrapping)
Cooking Instructions
Step 1
Carefully scrape off the outer membrane of the pollock roe with the back of a knife. Then, slice it lengthwise to fit nicely inside the gimbap. Removing the membrane will result in a smoother texture.
Step 2
In a bowl, whisk the eggs thoroughly. Heat a little oil in a pan and cook thinly to make an egg crepe. Once slightly cooled, slice the crepe into long strips. (Tip: Even if you use low-salt pollock roe, it can still be quite salty on its own. Therefore, it’s best not to add any extra salt to the egg mixture.)
Step 3
Wash the cucumbers well and remove the ends. Slice them lengthwise for the gimbap. Since the seedy center of the cucumber can be watery and affect the texture, gently scoop it out with a knife or spoon.
Step 4
Remove the pickled garlic scapes from their brine. (Tip: You can substitute pickled garlic scapes with pickled radishes (danmuji) or other types of pickles based on your preference. Feel free to customize the filling ingredients! The gimbap is delicious even without this addition.)
Step 5
Season the warm cooked rice with sesame oil and a pinch of salt for added flavor. Spread the seasoned rice thinly onto the rough side of the gimbap seaweed sheet, leaving about a 1cm margin at the top edge. Be careful not to spread the rice too thickly, as this can cause the gimbap to break apart when rolled.
Step 6
Layer the perilla leaves and kale leaves on top of the rice. The perilla leaves add a fragrant aroma, while the kale provides a satisfying crunch, enhancing the overall flavor of the gimbap. (Tip: Layering two perilla leaves and two kale leaves helps to keep the fillings in place and makes for a more enjoyable bite.)
Step 7
Arrange all the prepared fillings – the pollock roe, egg strips, cucumber, and pickles – attractively over the rice. Then, roll the gimbap tightly. It’s important to press gently with your hands as you roll to ensure the fillings stay compact and the gimbap is rolled firmly.
Step 8
Slice the well-rolled gimbap into bite-sized pieces (about 1.5-2 cm thick). Lightly moistening your knife with water or a little oil before cutting will help prevent the gimbap from falling apart and result in clean slices. Enjoy your delicious gimbap!
