Flavorful Gak Kimchi (Mustard Greens) Kimbap with Pickled Mustard Greens
Recreating Yang Se-hyung’s Gak Kimchi Kimbap from ‘Paik Jong-won’s Alley Restaurant’ with Pickled Mustard Greens
This recipe provides a detailed and easy-to-follow guide for making the popular Gak Kimchi Kimbap, as featured on the TV show ‘Paik Jong-won’s Alley Restaurant’ by Yang Se-hyung. You can create this delicious kimbap using readily available pickled mustard greens, without needing homemade kimchi or preserved mustard greens. The combination of savory stir-fried meat cooked with scallion oil and the tangy-sweet pickled mustard greens creates an exceptional flavor profile. The recipe also includes simple preparations for the stir-fried carrots, egg omelet, and seasoned rice, making it a perfect meal or lunchbox option for busy days. Experience the unique spicy and crunchy texture of mustard greens in this delightful kimbap!
Gak Kimchi Kimbap Ingredients- Pickled Mustard Greens (Gak Pickle) 210g (drained)
- Kimbap-style Seasoned Radish (Danmuji) 5 strips
- Kimbap Seaweed Sheets 5 sheets
- Toasted Sesame Seeds, for garnish
- Sesame Oil, for finishing
Stir-fried Carrots- Carrots 250g (julienned finely)
- Canola Oil 2 Tbsp
- Salt 2/3 tsp
Stir-fried Meat- Scallions 1 stalk (white parts finely chopped)
- Pork Shoulder (front leg) 250g (thinly sliced)
- Canola Oil 5 Tbsp
- Sugar 1 Tbsp (heaping)
- Soy Sauce 2 Tbsp
Egg Omelet- Eggs 4
- Salt 2 pinches
- Canola Oil 0.5 Tbsp
Seasoned Rice- Cooked Rice 800g (warm)
- Salt 2 tsp
- Toasted Sesame Seeds 3 Tbsp
- Perilla Oil (Deulgi-reum) 3 Tbsp
- Carrots 250g (julienned finely)
- Canola Oil 2 Tbsp
- Salt 2/3 tsp
Stir-fried Meat- Scallions 1 stalk (white parts finely chopped)
- Pork Shoulder (front leg) 250g (thinly sliced)
- Canola Oil 5 Tbsp
- Sugar 1 Tbsp (heaping)
- Soy Sauce 2 Tbsp
Egg Omelet- Eggs 4
- Salt 2 pinches
- Canola Oil 0.5 Tbsp
Seasoned Rice- Cooked Rice 800g (warm)
- Salt 2 tsp
- Toasted Sesame Seeds 3 Tbsp
- Perilla Oil (Deulgi-reum) 3 Tbsp
- Eggs 4
- Salt 2 pinches
- Canola Oil 0.5 Tbsp
Seasoned Rice- Cooked Rice 800g (warm)
- Salt 2 tsp
- Toasted Sesame Seeds 3 Tbsp
- Perilla Oil (Deulgi-reum) 3 Tbsp
Cooking Instructions
Step 1
First, finely chop the white parts of the scallions for the stir-fried meat. Chopping them finely will help extract maximum flavor and prevent them from burning when making scallion oil.
Step 2
Wash and peel the carrots, then julienne them into thin matchsticks. This will ensure a pleasant crunchy texture in the kimbap.
Step 3
Thinly slice the pork shoulder. Slices that are too thick can be difficult to cook through and may feel bulky inside the kimbap.
Step 4
Heat 5 tablespoons of canola oil in a pan over low heat. Add the chopped scallions and slowly stir-fry to create scallion oil. It’s crucial to cook them on low heat to avoid burning and to gently release their aromatic fragrance. Continue until the scallions are golden and fragrant.
Step 5
Once the scallions are fragrant and lightly browned, add the sliced pork and 1 tablespoon of sugar (leveled) to the pan. Stir-fry everything together.
Step 6
Increase the heat to medium-high and quickly stir-fry the pork until it’s no longer pink. Stir-frying rapidly helps retain the meat’s juices, keeping it tender.
Step 7
When the pork is cooked, push it to one side of the pan. Pour 2 tablespoons of soy sauce into the empty space and let it caramelize slightly by pressing it down. This process adds a deeper umami flavor.
Step 8
Stir-fry again to ensure the soy sauce seasoning is well incorporated into the pork. Allow the savory flavors of the soy sauce to permeate the meat.
Step 9
Crack 4 eggs into a bowl. Add 2 pinches of salt and whisk gently, avoiding excessive bubbles, to break down the egg whites.
Step 10
Heat a non-stick pan over medium-low heat. Add 0.5 tablespoon of canola oil, then use a paper towel to spread a very thin layer of oil evenly across the pan. This light coating prevents sticking without making the omelet too greasy. Pour in the whisked egg and cook slowly over low heat until the edges begin to set. Gently swirl the pan as the omelet cooks.
Step 11
When the egg omelet is about 80% cooked and the top is still moist, carefully flip it with a spatula and cook the other side briefly. Avoid overcooking, as it can become dry.
Step 12
Once cooled slightly, cut the egg omelet into approximately 10 strips, suitable for kimbap filling. Cutting them to match the kimbap’s length will result in a neater appearance.
Step 13
In another pan, heat 2 tablespoons of canola oil. Add the julienned carrots and 2/3 teaspoon of salt. Stir-fry over high heat for about 1-2 minutes, just until the carrots are tender-crisp. Avoid overcooking to maintain their fresh crunch.
Step 14
Squeeze out excess liquid from the pickled mustard greens. Cut them into approximately 6cm lengths, suitable for kimbap filling. Removing moisture is key to prevent the kimbap from becoming soggy.
Step 15
In a bowl, combine 800g of warm cooked rice with 2 teaspoons of salt, 3 tablespoons of toasted sesame seeds, and 3 tablespoons of perilla oil. Gently mix with a spatula, being careful not to mash the rice grains, until everything is well combined.
Step 16
Before assembling the kimbap, gather all the prepared ingredients (rice, stir-fried meat, stir-fried carrots, egg omelet, danmuji, pickled mustard greens) in one place. This will make the rolling process much smoother.
Step 17
Place a kimbap seaweed sheet on a bamboo rolling mat. Spread about 2/3 of the seasoned rice evenly and thinly over the seaweed, leaving a small border at the top. Avoid packing the rice too densely, as this can cause the kimbap to burst or become too thick.
Step 18
Layer the prepared fillings onto the rice. Distribute the ingredients evenly so you can make 5 rolls. Start with the seasoned stir-fried meat, followed by the stir-fried carrots and danmuji. Place two strips of the thin egg omelet side-by-side, and generously add the pickled mustard greens. Be mindful not to overfill, which can cause the kimbap to break apart.
Step 19
Using the bamboo mat, roll the kimbap tightly from the bottom up. Press firmly with the mat as you roll to ensure the kimbap is compact and holds its shape.
Step 20
If the edge of the seaweed doesn’t seal well, lightly dampen it with water before rolling completely. This will help it adhere securely.
Step 21
Repeat the rolling process 5 times to create a total of 5 delicious Gak Kimchi Kimbap rolls.
Step 22
For a glossy finish and added aroma, lightly brush the outside of the finished kimbap with sesame oil using a brush or a gloved hand. Sprinkle toasted sesame seeds on top for extra flavor and visual appeal.
Step 23
Finally, slice the kimbap into bite-sized pieces. Dipping your knife in water before slicing will prevent the rice from sticking and ensure clean cuts.
Step 24
This is an incredibly simple kimbap that achieves fantastic flavor without traditional fillings like burdock root, imitation crab, or ham, using just pickled mustard greens and flavorful stir-fried meat! If you have leftover pickled mustard greens or mustard greens kimchi, try this recipe for a delicious way to enjoy them. You won’t regret it! Highly recommended!
