Gimbap Pancakes
Gimbap Pancakes and Rolled Omelet!
Gimbap is always a staple for picnics! However, leftover gimbap stored in the fridge can be difficult to enjoy again. That’s where this recipe comes in handy: dip it in egg, add chopped green onions, and transform it into a delightful dish! It’s a two-in-one item that anyone can easily make.
Main Ingredients
- 2 rolls of leftover gimbap
- 8 eggs
- 1 handful of green onions
Seasoning & Others
- 1 pinch of salt
- 4 Tbsp sunflower oil
- 1 pinch of salt
- 4 Tbsp sunflower oil
Cooking Instructions
Step 1
First, crack 8 eggs into a bowl. Add 1 pinch of salt and whisk well to combine. Finely chop a handful of green onions, add them to the egg mixture, and mix again.
Step 2
Dip the 2 rolls of leftover gimbap into the prepared egg mixture, ensuring both sides are evenly coated.
Step 3
Heat a pan over medium-low heat and drizzle in 4 Tbsp of sunflower oil. Place the egg-coated gimbap onto the pan. Cook over low heat, flipping occasionally, until golden brown and crispy on both sides. Adjust the heat as needed to prevent burning.
Step 4
Once the gimbap pancakes are cooked, pour the remaining egg mixture into the same pan. (Tip: For a thicker and tastier omelet, you can pour the egg mixture in batches while rolling.)
Step 5
As the egg starts to cook, carefully roll the gimbap pancake into the egg to form a rolled omelet. It’s best to let the rolled omelet cool slightly before slicing. This prevents it from breaking apart and ensures clean cuts. (Maintain medium-low heat.)
Step 6
Instead of eating cold leftover gimbap, enjoy it warm as a delicious gimbap pancake coated in egg!
Step 7
This ‘two-in-one’ creation, the gimbap pancake, is perfect as a side dish for kids or a convenient make-ahead side for any meal.
