Bibimbap Gimbap: Creative Use of Leftover Namul
Clear Out Your Fridge! Super Simple Bibimbap Gimbap Recipe
I wanted to enjoy bibimbap in a more unique way, so I made this using leftover namul (seasoned vegetables) from the fridge.
Main Ingredients- 1 sheet Gimbap seaweed (kim)
- Small amount of namul (seasoned vegetables)
- 1 bowl of cooked rice
- 2 eggs
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, gather your ingredients: gimbap seaweed, warm cooked rice, your selection of leftover namul, eggs, and the seasoning ingredients, gochujang and sesame oil. Just looking at these ingredients makes you hungry, right?
Step 2
Prepare your namul. You can chop it finely or use it as is, depending on your preference. In a bowl, combine the prepared namul with 1 tablespoon of gochujang and a drizzle of sesame oil. Gently mix everything together until well combined. This seasoning will bring out the natural flavors of the vegetables with a spicy kick and nutty aroma.
Step 3
Now, let’s make the fried eggs. The key is to fry them sunny-side up, ensuring the yolk remains runny and intact! Lightly oil a frying pan and crack the eggs into it. Once the egg whites start to set, reduce the heat to medium-low and cook gently. Be careful to maintain that beautiful, liquid yolk.
Step 4
As mentioned, cooking the eggs sunny-side up is crucial for this recipe! The soft, luscious yolk will blend wonderfully with the other ingredients inside the gimbap, creating a rich and moist texture. Handle the eggs with care to prevent the yolk from breaking.
Step 5
It’s time to roll the gimbap. Place the gimbap seaweed sheet on a clean surface with the shiny side down (the rough side should be facing up). Spread the warm cooked rice evenly over the seaweed, leaving about 1-2 cm of space along the top edge to help seal the roll.
Step 6
Carefully place the prepared sunny-side up fried egg on top of the rice. Centering the egg will help create a visually appealing gimbap roll.
Step 7
Now, roll the gimbap tightly but gently. Use a bamboo mat or your hands to roll the seaweed away from you, applying even pressure to prevent it from falling apart. You can moisten the top edge of the seaweed with a little water to help it seal securely. Once rolled, brush the outside of the gimbap with sesame oil for a beautiful sheen and delicious nutty flavor.
Step 8
All that’s left is to slice the gimbap! Slice it into bite-sized pieces for easy eating. A tip for clean cuts: lightly coat your knife with sesame oil to prevent the rice from sticking.
Step 9
Bibimbap is delicious on its own, but transforming it into gimbap makes it a truly unique and exciting culinary experience. Give this simple recipe a try with your leftover namul!
