Flavorful Gak Kimchi Kimbap
The Ultimate Kimbap for When You Lack Appetite!
When your appetite wanes during the hot summer months, a single roll of this zesty Gak Kimchi kimbap will bring back your hunger like magic. Elevate your meal with this special kimbap made from our flavorful Gak Kimchi. The delightful crunch and spicy kick of the Gak Kimchi blend perfectly with the rice, creating an unforgettable taste.
Kimbap Ingredients- 6 rolls of Gak Kimchi (drained and chopped)
- 1 carrot
- 5 eggs
- 1 cucumber
- 6 sheets of dried seaweed (gim) for kimbap
Seasoning for Rice & Side Ingredients- 3 cups of cooked rice (adjust quantity based on Gak Kimchi amount)
- A small piece of kelp (for cooking rice)
- 1 Tbsp sesame oil (for seasoning Gak Kimchi)
- 2 Tbsp toasted sesame seeds (for seasoning Gak Kimchi and rice)
- 1/2 tsp salt (for seasoning rice)
- A pinch of salt (for seasoning carrots and cucumber)
- 1 tsp sugar (for egg omelet)
- 1 Tbsp vinegar (for egg omelet)
- 3 cups of cooked rice (adjust quantity based on Gak Kimchi amount)
- A small piece of kelp (for cooking rice)
- 1 Tbsp sesame oil (for seasoning Gak Kimchi)
- 2 Tbsp toasted sesame seeds (for seasoning Gak Kimchi and rice)
- 1/2 tsp salt (for seasoning rice)
- A pinch of salt (for seasoning carrots and cucumber)
- 1 tsp sugar (for egg omelet)
- 1 Tbsp vinegar (for egg omelet)
Cooking Instructions
Step 1
First, prepare the Gak Kimchi. Squeeze out any excess liquid from the Gak Kimchi and chop it into bite-sized pieces suitable for kimbap. In a bowl, combine the chopped Gak Kimchi with 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Gently mix and season it by hand (jomul-jomul). This step enhances the Gak Kimchi’s flavor and ensures it pairs wonderfully with the rice.
Step 2
Peel and thinly julienne the carrot. Sprinkle a little salt over the julienned carrots and let them sit for about 10 minutes. Then, briefly blanch them in boiling water. Rinse under cold water and squeeze out any excess moisture. Heat a dry pan over medium-low heat and stir-fry the carrots for a minute to remove any remaining moisture. Spread them out on a plate to cool completely, which prevents the kimbap from becoming soggy.
Step 3
Whisk the eggs thoroughly and season them with a tiny pinch of salt. Lightly grease a non-stick pan with oil and pour in the egg mixture over low heat to make thin omelets. Once cooked, roll up the omelets, let them cool slightly, and then slice them into strips. Prepare the cucumber by removing the seeds and julienning it. Sprinkle salt on the julienned cucumber and let it sit for 10 minutes. Squeeze out the excess water, then stir-fry briefly in a dry pan to remove moisture before cooling. This process helps keep the cucumber crisp and prevents it from making the kimbap watery.
Step 4
The foundation of delicious kimbap is perfectly cooked rice. For added flavor, cook the rice with a small piece of kelp; this imparts a subtle umami taste. Ensure the rice is cooked to a fluffy, slightly firm consistency (goseul-goseul). Since the Gak Kimchi is already seasoned, be mindful not to over-salt the rice.
Step 5
Season the cooked rice with 1/2 teaspoon of salt and the remaining 1 tablespoon of toasted sesame seeds, mixing well. Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed, leaving a small border at the top edge. Arrange the prepared Gak Kimchi, carrot strips, egg omelet strips, and cucumber strips evenly over the rice. Carefully roll the kimbap using the mat, pressing firmly to ensure it holds its shape. You can moisten the top edge of the seaweed with a little water or a few grains of rice to seal the roll.
Step 6
Slice the perfectly rolled Gak Kimchi kimbap into bite-sized pieces and arrange them on a serving plate. Enjoy your delicious Gak Kimchi Kimbap! The unique spicy tang of the Gak Kimchi, combined with the crisp vegetables and soft egg, creates a refreshing and satisfying meal or snack that’s perfect for any occasion.
