Fridge-Cleared Gimbap with Pickled Gourds
Simple and Flavorful Gimbap: Using Pickled Gourds Instead of Pickled Radish for a Refreshing Twist
When you’re tired of heavy holiday foods, try making this simple yet special gimbap using ingredients from your fridge! Replacing the usual pickled radish with finely chopped pickled gourds adds a delightful crispness and a sweet-savory flavor that makes it a perfect snack or a satisfying meal. This recipe offers a touch of elegance and is sure to be enjoyed by the whole family.
Gimbap Ingredients
- 2 bowls of cooked rice
- 2 sheets of dried seaweed (gim)
- 1 bowl of pickled gourds (chopped)
- 4 eggs
- 1 carrot
- 1/3 block of ham
- Sesame oil or perilla oil, to taste
- Salt, to taste
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, let’s prepare the fillings for the gimbap. Using various vegetables you have in your refrigerator will add a richer flavor to your gimbap.
Step 2
Julienne about 1/3 of your ham (like Spam) into thin strips. Lightly grease a pan over medium heat and fry the ham strips until they are nicely crispy. Frying enhances the ham’s flavor and texture.
Step 3
Instead of making a traditional egg sheet (jidan), whisk the eggs and pour them into a lightly oiled pan. Gently stir with chopsticks as they cook to create a soft, scrambled-egg-like texture. Transfer the cooked eggs to a plate to cool. This will make the inside of the gimbap tender.
Step 4
We’ll be using pickled gourds instead of pickled radishes. Chop the pickled gourds into bite-sized pieces (thin slices). Place them in a bowl, add a drop of perilla oil, and gently mix. If you enjoy a bit of spice, you can also finely chop and add kimchi or pickled radishes.
Step 5
Wash and finely julienne the carrot. Heat a little cooking oil in a pan and stir-fry the carrot juliennes until they are tender-crisp, retaining a slight crunch. Set the cooked carrots aside to cool.
Step 6
All the filling ingredients are now prepared! With these delicious components ready, all that’s left is to roll them up into perfect gimbap.
Step 7
Season the warm cooked rice by mixing in furikake. If you like, you can also add sesame seeds, sesame oil, and a pinch of salt for extra flavor. The rice itself will be wonderfully savory.
Step 8
Lay a sheet of dried seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed, leaving a small border at the top. Then, generously arrange your prepared fillings one by one on top of the rice.
Step 9
Don’t worry if you don’t have a bamboo mat! You can still roll gimbap smoothly. Hold the bottom edge of the seaweed firmly and roll it tightly towards the top, ensuring the fillings are tucked in. Be careful not to roll too tightly, as this can crush the rice grains. A gentle yet firm roll is key.
Step 10
Once rolled, brush the outside of the gimbap with a little perilla oil or sesame oil for a glossy finish. Slice the gimbap into bite-sized pieces, and your delicious homemade gimbap is complete! Two bowls of rice usually make about 3 rolls; I made 2 here and they turned out quite large. Feel free to adjust the size of your gimbap rolls to your preference.
