Gyo-ri Kimbap (Kyungju Style)
Simple Recipe for Making Gyo-ri Kimbap, a Specialty of Kyungju
Try making Gyo-ri Kimbap, famous in Kyungju, easily at home! This kimbap is known for its generous amount of egg garnish, offering a rich and satisfying flavor. We’ll use a kimbap set and fresh ingredients to create a special meal.
Main Ingredients- 3 sheets of Gim (seaweed for kimbap)
- 6 fresh eggs
- 1 carrot
- 3 pieces of thick ham
- 3 pieces of pickled radish (danmuji)
- 1.5 pieces of imitation crab sticks (mat-sal)
- 2 bowls of cooked rice
Seasoning and Others- A little cooking oil
- A little coarse salt (for blanching vegetables)
- Salt to taste (for seasoning eggs and rice)
- 1 Tbsp sesame oil (for seasoning rice and finishing)
- 1 Tbsp toasted sesame seeds (for seasoning rice and finishing)
- A little cooking oil
- A little coarse salt (for blanching vegetables)
- Salt to taste (for seasoning eggs and rice)
- 1 Tbsp sesame oil (for seasoning rice and finishing)
- 1 Tbsp toasted sesame seeds (for seasoning rice and finishing)
Cooking Instructions
Step 1
First, crack 6 eggs into a bowl. Add about 3 pinches of fine salt and whisk thoroughly until you have a smooth, uniform egg mixture. (Whisking well prevents lumps, ensuring a beautiful egg crepe!)
Step 2
Wash the carrot, peel it, and cut it into thin julienne strips. Aim for a consistent thickness so the kimbap filling is well-balanced.
Step 3
In a pot, bring plenty of water to a boil with a little coarse salt. Once boiling, add the julienned carrots and blanch for just 30 seconds to 1 minute. (Be careful not to over-blanch, or they will become mushy!) Immediately rinse the blanched carrots under cold water to stop the cooking process. Drain them completely using paper towels. Finally, season with a pinch of salt.
Step 4
Heat a pan with a thin layer of cooking oil over medium-low heat. Pour in a ladleful of the whisked egg mixture and cook slowly until set. It’s best to pour the egg mixture thinly so it’s easy to roll later. Cook until golden brown on both sides to create thin egg crepes.
Step 5
Once the egg crepes have cooled completely, place them on a sheet of kimbap seaweed and roll them up tightly. Roll them as firmly as you would a kimbap to prevent them from falling apart when sliced. Slice the rolled egg crepes into julienne strips of a desirable thickness.
Step 6
If your kimbap set includes imitation crab sticks, cut them in half. Prepare the ham and pickled radish strips to fit the kimbap. In a bowl, combine 2 bowls of cooked rice with 1 Tbsp of sesame oil, 1 Tbsp of toasted sesame seeds, and 2 pinches of fine salt. Gently mix with a spatula. (Ensure the rice is not too wet!)
Step 7
Lay a sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top edge. Generously layer the julienned egg crepes over the rice, followed by the ham, imitation crab sticks, pickled radish, and carrots. Using the bamboo mat, roll the kimbap up tightly, ensuring the fillings don’t spill out. (You can mash a few grains of rice at the top edge to help seal the roll.)
Step 8
Just before slicing the kimbap, lightly brush the outside with sesame oil for a glossy finish. Use a sharp knife to cut the kimbap into bite-sized pieces. Arrange them on a plate and sprinkle with toasted sesame seeds for a delicious Gyo-ri Kimbap! (It’s best enjoyed immediately after preparation.)
