Aromatic Nari (Korean Angelica) Gimbap: A Delectable Roll Infused with Spring’s Essence
Special Gimbap Made with Nari, the Queen of Spring Vegetables! A Recipe Bursting with Fragrant Nari
Have you enjoyed the spring season with Nari doenjang-guk (soybean paste soup) or fragrant Nari muchim (seasoned salad) or crispy Nari jeon (pancakes)? If you’re contemplating how to enjoy Nari even more diversely, don’t hesitate to try ‘Nari Gimbap,’ made by generously adding Nari to bring out its fragrant aroma and rich flavor. The scent of Nari infused into each grain of rice will spread throughout your mouth, bringing the essence of spring. Make your special or ordinary days extraordinary with this Nari Gimbap and fully embrace the spring season!
Main Ingredients- 200g fresh Nari (Korean Angelica)
- 3 carrots
- 6 eggs
- 2.5 bowls of freshly cooked rice (approx. 500g)
- 5 strips of pickled radish (danmuji)
- 5 strips of braised burdock root (eomg)
Seasonings and Condiments- 1 Tbsp sesame oil
- 1/2 Tbsp soy sauce
- Salt to taste (for each respective use)
- 1 Tbsp sesame oil
- 1/2 Tbsp soy sauce
- Salt to taste (for each respective use)
Cooking Instructions
Step 1
First, wash and peel the 3 carrots, then julienne them very finely. Sprinkle 1 teaspoon of salt over the julienned carrots and let them sit for 20 minutes to draw out moisture, which will help retain their crispiness. Make sure to squeeze out the excess water from the salted carrots before stir-frying.
Step 2
In a bowl, gently whisk the 6 eggs. Add 1/3 teaspoon of salt and 1 teaspoon of sesame oil to the beaten eggs to create the egg mixture. Adding sesame oil helps to remove any unpleasant eggy smell and adds a nutty aroma to the egg omelet.
Step 3
Now, preheat a pan over medium heat, add a little oil, and wipe the entire surface with a paper towel to create a thin, even coating. This technique prevents the egg omelet from sticking to the pan and ensures a beautifully cooked result. Pour the egg mixture thinly and evenly, cook until set, then julienne it finely.
Step 4
After squeezing out the excess water from the salted carrots, stir-fry them in a lightly oiled pan just until they are tender-crisp. Be careful not to overcook them, as this will make the carrots mushy.
Step 5
Add the prepared 200g of Nari to boiling water with 1/2 tablespoon of salt and blanch for 2-3 minutes. Blanching the Nari will soften its slightly bitter taste and enhance its fresh aroma. Immediately rinse the blanched Nari under cold water, drain thoroughly by squeezing out excess moisture, and then chop it finely.
Step 6
In a bowl, gently mix the finely chopped Nari with 1 tablespoon of sesame oil and 1/2 tablespoon of soy sauce to create the fragrant Nari seasoning. Next, prepare the seasoned rice by mixing 2.5 bowls of cooked rice with 1 tablespoon of sesame oil and 1/2 teaspoon of salt. Lightly seasoning the rice will make the gimbap taste even better.
Step 7
Place a sheet of nori (seaweed) on a bamboo rolling mat. Spread a thin layer of the seasoned rice over the nori, leaving a small border at the top. Arrange the julienned egg, stir-fried carrots, pickled radish, and braised burdock root along the bottom edge of the rice. Roll the gimbap up tightly, ensuring it doesn’t burst. Slice into bite-sized pieces, and your fragrant Nari Gimbap is ready to be enjoyed! Enjoy this taste of spring!
