Colorful Vegetable Gimbap
Making Healthy Gimbap Packed with Namul (Seasoned Vegetables)
This namul gimbap is a wonderful way to use up any leftover seasoned vegetables, especially after holidays like Chuseok. It’s a nutritious and delicious gimbap with a delightful balance of various namul flavors and rice.
Gimbap Filling Ingredients- 3 bowls of warm rice
- 1 handful of cooked bracken
- 1 handful of seasoned bellflower root or seasoned radish
- 1 handful of blanched spinach
- 4 sheets of gimbap ham
- 4 strips of pickled radish
- 3 eggs
- 4 sheets of gimbap seaweed
- 1/2 carrot
- A little cooking oil
Rice Seasoning- Salt to taste
- Sesame seeds to taste
- Sesame oil, as needed
- Salt to taste
- Sesame seeds to taste
- Sesame oil, as needed
Cooking Instructions
Step 1
Let’s season the rice, which is key to delicious gimbap. While the rice is still warm, mix in salt, nutty sesame seeds, and fragrant sesame oil with a spatula. Be sure to let it cool down slightly after mixing; if it’s too hot, it won’t hold its shape well. Aim for a consistency that is neither too mushy nor too dry.
Step 2
Next, we’ll make the savory egg garnish. Whisk the 3 eggs with a pinch of salt, breaking down the chalaza. Heat a pan with a thin layer of cooking oil over low heat. Pour the beaten egg thinly and cook until lightly golden brown on both sides, flipping carefully. Once cooked, slice the egg garnish into strips for easy use.
Step 3
Now, let’s stir-fry the carrots for a delightful crunch. Finely julienne the carrot. Heat a little cooking oil in a pan over medium-low heat. Stir-fry the carrots until they soften slightly and become translucent, but be careful not to overcook them until they become mushy. Season lightly with salt for enhanced flavor.
Step 4
We’ll grill the ham for added depth of flavor. Grill the gimbap ham slices in a pan until they are golden brown on both sides. The ham can release oil, potentially making the gimbap greasy, so it’s a good idea to dab away any excess oil with a paper towel before using.
Step 5
It’s time to roll the gimbap! Place a sheet of gimbap seaweed on a bamboo mat. Spread a thin, even layer of the seasoned rice over the seaweed. Avoid making the rice layer too thick, as it can cause the gimbap to burst when rolling. Arrange your prepared namul, ham, pickled radish, and egg garnish neatly over the rice. Don’t overfill the roll; a moderate amount of filling is best to prevent it from breaking. Use the bamboo mat to tightly roll the gimbap. Lightly moisten the edge of the seaweed with a few grains of rice to help seal the roll securely.
