Gyeongju Gyori Kimbap
A Must-Try Gyeongju Specialty! Make Authentic Gyeongju Gyori Kimbap at Home
Planning a trip? Then, try recreating the famous ‘Gyori Kimbap’ from Gyeongju right in your own kitchen! Considered the origin of mini kimbap, it’s slightly larger than the mini version and generously filled with egg crepes, offering a rich and savory flavor that’s simply delightful. Complete your special meal with this unique recipe. (Source: All Recipes, Man-gae Recipe)
Main Ingredients- 3 sheets of seaweed for kimbap
- 2.5 servings of freshly cooked rice (approx. 3 bowls)
- 3 strips of kimbap ham
- 1/4 carrot
- 4 fresh eggs
- 1/2 crisp cucumber
- 3 strips of pickled radish (danmuji)
- 3 strips of simmered burdock root for kimbap
- A little sesame oil for richness
- A little toasted sesame seeds for aroma
- A pinch of salt for seasoning
- A little cooking oil for sautéing
Cooking Instructions
Step 1
First, prepare the kimbap fillings. Wash the cucumber thoroughly, remove the seedy core, and julienne it as thinly and as long as possible. Similarly, peel the carrot and julienne it thinly.
Step 2
It’s time to enhance the flavor of the freshly cooked rice. Add a drop or two of fragrant sesame oil and a pinch of salt to the rice. Gently mix with a spatula, being careful not to mash the rice grains. Letting the rice cool slightly will make rolling the kimbap easier.
Step 3
Now, let’s cook the delicious fillings! Crack the eggs into a bowl, add a tiny pinch of salt, and whisk well. Heat a pan over low heat, lightly grease it with cooking oil, and slowly pour in the egg mixture. Cook until golden brown, then remove from the pan and let it cool. Once cooled, julienne the egg crepe finely for easy placement in the kimbap. Next, lightly sauté the julienned carrots in a pan with a little cooking oil and a pinch of salt until slightly tender, then set aside. Finally, slice the ham into bite-sized pieces and pan-fry until golden brown.
Step 4
This is the key step to rolling your kimbap! Place a sheet of kimbap seaweed on a rolling mat with the rough side facing up. Spread the prepared rice thinly over about two-thirds of the seaweed. Be careful not to spread the rice too thickly, as this can cause the kimbap to break. Arrange the julienned egg crepes, sautéed carrots, ham, cucumber, pickled radish, and simmered burdock root neatly over the rice.
Step 5
Roll the kimbap tightly! Hold the edge of the kimbap and roll it firmly. Once rolled, brush the surface lightly with sesame oil for a glossy finish, and sprinkle generously with toasted sesame seeds. Slice the kimbap into desired sizes and arrange them beautifully on a plate to complete your Gyeongju Gyori Kimbap! Enjoy your delicious creation.
