Colorful Homemade Gimbap
Effortlessly Make Gimbap with Ingredients You Already Have!
No need for a special occasion to enjoy delicious gimbap! You can easily make a generous and tasty roll using simple ingredients from your fridge. Enjoy three delightful varieties: a hearty egg gimbap, an aromatic perilla leaf and egg gimbap, and a savory fish cake and perilla leaf gimbap.
Core Ingredients- 5 sheets of gimbap seaweed
- 250g pickled radish (danmuji), drained
- 80g pickled burdock root, drained
- 7 eggs (6 for the omelet strips, 1 for any extra binder if needed)
- Fish cakes (as desired)
Aromatic Additions- 15 perilla leaves, washed and dried
- 15 perilla leaves, washed and dried
Cooking Instructions
Step 1
We’ll start by making the egg omelet strips that will fill your gimbap. Crack 6 eggs into a bowl, and add 1 more for a total of 7 eggs. Whisk them together. (You can adjust the egg quantity according to your preference.)
Step 2
For a smoother omelet, it’s best to strain the egg mixture through a fine sieve to remove the chalazae (egg white strands). However, if you’re short on time, you can skip this step.
Step 3
Prepare the pickled radish and burdock root, which add a tangy crunch to the gimbap. Squeeze out any excess water from the packaged ingredients. You can also rinse them briefly under running water for a fresher flavor.
Step 4
Preheat your pan for cooking the egg omelet. Dip a paper towel into 1 tablespoon of cooking oil and lightly coat the entire surface of the pan. Gently swirl the pan to create a thin, circular layer for the omelet.
Step 5
Once the bottom of the thin egg layer is set, carefully flip it over with a spatula and cook the other side until golden brown. Cooking over medium-low heat will prevent it from burning.
Step 6
After the egg omelets have cooled slightly, cut them into strips to use as gimbap filling. Cutting them into uniform strips, about 0.5 cm thick, will make your gimbap look even more appealing.
Step 7
Now, let’s gather all the filling ingredients! Along with the prepared pickled radish, burdock root, and egg strips, add any extra ingredients you like. I’m using some delicious stir-fried fish cake that I had at home. Slice the fish cake into bite-sized pieces.
Step 8
The foundation of great gimbap is perfectly seasoned rice! In a bowl of warm rice, mix in 4 tablespoons of sesame oil, 1 tablespoon of salt, and 1 tablespoon of sesame seeds. Gently mix to avoid clumping the rice grains.
Step 9
Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread a thin layer of the seasoned rice evenly over the seaweed, leaving about 1-2 cm of the top edge bare. This will help seal the roll.
Step 10
Today, we’re making three special kinds of gimbap! A simple roll with just perilla leaves and egg omelet, a rich roll with perilla leaves and fish cake, and a clean-tasting roll with only egg omelet. Feel free to customize the fillings to your liking!
Step 11
Arrange your chosen fillings attractively on top of the rice. Then, begin to roll the gimbap tightly. To ensure the roll stays sealed, dab a little bit of rice along the top edge of the seaweed before completing the roll.
Step 12
Once rolled, use the bamboo mat to wrap around the gimbap and gently press it from all sides. This will help create a firm roll that won’t burst open when you slice it, resulting in neat pieces.
Step 13
This recipe will yield approximately 5 rolls of gimbap. The amount of egg omelet made is just right for 5 rolls. If you’d like to make more, simply prepare an extra batch of egg omelet. Slice and enjoy your delicious homemade gimbap!
