Spicy Cheongyang Pepper and Nut “Gimbap” with Popri Rice
Experience a unique and delightful “Gimbap” featuring the spicy kick of Cheongyang peppers and the nutty crunch of assorted nuts, all made with healthy Popri rice.
It’s been a while since I made homemade Gimbap! It’s truly amazing how quickly a batch of Gimbap disappears. This time, I decided to use ingredients I had on hand and added a special twist with Cheongyang peppers for a wonderfully zesty flavor. This Gimbap is so deliciously addictive; I couldn’t stop reaching for more!
Rice Ingredients- Popri Half & Half Rice 1 pack (Brown & White)
- Popri White Rice 1 pack
- 1 piece of dried kelp (kombu)
Gimbap Filling Ingredients- 1/4 carrot
- Pinch of sea salt
- 2 Cheongyang peppers (Korean chili peppers)
- 3 eggs
- Small bunch of Korean chives (chamnamul)
- Cooked anchovy stir-fry (to taste)
- 1 Tbsp perilla seeds + sesame seeds powder
- A little sesame oil
- 1/4 carrot
- Pinch of sea salt
- 2 Cheongyang peppers (Korean chili peppers)
- 3 eggs
- Small bunch of Korean chives (chamnamul)
- Cooked anchovy stir-fry (to taste)
- 1 Tbsp perilla seeds + sesame seeds powder
- A little sesame oil
Cooking Instructions
Step 1
First, rinse the Popri Half & Half rice (a mix of brown and white rice) and the Popri White rice thoroughly. Popri rice is wonderfully forgiving and can be cooked immediately without soaking, resulting in a glossy and delicious cooked rice. Place the rinsed rice and the piece of dried kelp into your rice cooker and cook as you normally would.
Step 2
While many people stir-fry carrots for Gimbap, I personally prefer to avoid overly greasy textures. So, I lightly blanched the julienned carrots in boiling water with a pinch of sea salt. This method preserves the carrot’s natural sweetness and maintains a pleasant crispness. After blanching, drain the carrots and set them aside.
Step 3
Crack the 3 eggs into a bowl and finely mince the 2 Cheongyang peppers, adding them to the egg mixture. Incorporating these spicy peppers into the egg mixture infuses the rolled omelet with a fantastic, subtly spicy flavor that will elevate the overall taste of your Gimbap.
Step 4
Heat a lightly oiled pan and pour in the egg and pepper mixture to create a thick, spicy rolled omelet. Since this is for Gimbap filling, aim for a substantial thickness for a satisfying texture and appealing presentation.
Step 5
This Cheongyang pepper-infused rolled omelet adds a uniquely piquant and delicious dimension to the Gimbap, cutting through any richness and adding a vibrant kick that makes the entire roll more exciting.
Step 6
The rice cooked with 2 packs of Popri rice and a piece of kelp is so wonderfully glossy and flavorful on its own, you’ll be tempted to eat it plain! Prepare your freshly cooked, delicious rice.
Step 7
Take the delicious Popri rice and mix in the prepared anchovy stir-fry, 1 tablespoon of perilla seed and sesame seed powder, and a little sesame oil. This combination of savory anchovies and nutty seeds creates a wonderfully complex and satisfying rice base for your Gimbap.
Step 8
Lay a sheet of nori (seaweed) on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the nori, leaving a small border at the top edge. Be careful not to overfill with rice, as this can cause the Gimbap to burst. Arrange your chosen fillings – such as braised burdock root (optional), Korean chives, the spicy rolled omelet, and the blanched carrots – neatly on top of the rice. Carefully lift the edge of the mat and roll the Gimbap tightly, pressing gently as you go. For a decorative flower-shaped Gimbap, cut the nori sheet in half, spread rice on one half, add fillings, roll it up, and then gently unfold the outer edge to create petal-like shapes.
Step 9
Using this recipe, I was able to make 2 standard rolls of Gimbap, 1 beautifully crafted flower-shaped Gimbap, and 2 adorable mini Gimbap rolls.
Step 10
The result was Gimbap that was not only delicious but also visually stunning! The Popri rice added an extra layer of wholesome flavor and a pleasant nuttiness. The combination of the zesty Cheongyang peppers and the crunchy nuts was truly a delightful culinary experience.
