Gimbap Jeon: A Delicious Transformation of Leftover Gimbap
How to use leftover gimbap, making delicious gimbap jeon, crispy egg-battered pancakes, tips for storing leftover gimbap
Gimbap is always delicious, no matter when you eat it. But have you ever wondered what to do with leftover gimbap? Turning it into Gimbap Jeon, a savory pancake, is a fantastic idea! Prepare plenty of gimbap, freeze it, and then transform it into a delightful treat when cravings strike. With a crispy exterior and a soft interior, it’s perfect as a snack for kids or a simple appetizer with drinks.
Main Ingredients- 3 rolls of Gimbap (sliced into bite-sized pieces)
- 3 Eggs
- 2 Tbsp Sesame Oil
Seasoning- 2 pinches of Salt (for egg mixture)
- 2 pinches of Salt (for egg mixture)
Cooking Instructions
Step 1
First, prepare all the ingredients for making Gimbap Jeon. It’s best to slice the gimbap into bite-sized pieces, about 1.5 cm thick. If they are too thin, they might break apart easily, so aim for a moderate thickness.
Step 2
If you are using frozen gimbap, it will be quite firm. Using it in this frozen state helps prevent it from falling apart and allows you to shape it nicely.
Step 3
There are two ways to thaw frozen gimbap. The best method is to slowly thaw it in the refrigerator the day before. If you’re short on time, you can leave it at room temperature for a while until it slightly softens. However, avoid letting it thaw completely until it becomes mushy.
Step 4
Crack 3 eggs into a wide bowl and add 2 pinches of salt. Lightly seasoning the egg mixture will enhance the overall flavor of the Gimbap Jeon.
Step 5
While you can whisk the eggs with a whisk, using chopsticks to break the chalazae (the stringy white parts of the egg) several times is also a good technique. Using a fork is even more effective for breaking down these strands, resulting in a smoother egg coating.
Step 6
Now, prepare the pan for cooking the gimbap. Heat a frying pan over medium heat until it’s warm. If the pan is too cold, the gimbap might stick.
Step 7
Once the pan is adequately heated, reduce the heat to low. Cooking on low heat prevents the egg coating from burning and ensures the gimbap cooks through evenly. Now, add 1 tablespoon of sesame oil to the pan to give the gimbap a rich, nutty flavor.
Step 8
Dip a prepared gimbap slice into the egg mixture, then lift it out. Gently press the gimbap with a spoon as you lift it to allow excess egg mixture to drip off, preventing too much from coating it.
Step 9
Carefully place the egg-coated gimbap into the frying pan. Using chopsticks might cause the gimbap to unravel or lose its shape, so it’s best to use a spoon or tongs to help position it. Ensure there is some space between each piece to prevent them from sticking together.
Step 10
Maintain low heat and let one side of the Gimbap Jeon cook until golden brown. It’s important to cook it through to the center, so be patient and cook it slowly. Keep an eye on the heat to prevent the egg from burning.
Step 11
Once one side is nicely golden, carefully flip the Gimbap Jeon and cook the other side until it’s also golden brown. Ensure both sides are evenly cooked to a delicious golden-brown color.
Step 12
If using an egg coating seems like too much work, or if you prefer to highlight the original flavor of the gimbap even more, you can simply pan-fry the gimbap slices directly without the egg. Adding sesame oil while pan-frying will still give it a wonderful nutty taste.
Step 13
Well-cooked Gimbap Jeon is a delicious treat on its own, but it tastes even better when paired with a warm cup of ramen. The combination of hot Gimbap Jeon and cool ramen is truly fantastic. Don’t miss out on making this delightful dish from your leftover gimbap!
