Seaweed and Flying Fish Roe Rolled Omelette Gimbap
Chewy Seaweed and Popping Flying Fish Roe Rolled Omelette Gimbap
Experience the delightful texture of chewy seaweed and the satisfying pop of flying fish roe, perfectly complemented by a sweet and tangy seasoned seaweed side dish. This Gimbap is packed with healthy seaweed for a nourishing and delicious meal.
Seasoned Seaweed (Momiji-oroshi) Ingredients- Seaweed (Hijiki or Wakame) 120g
Seaweed & Flying Fish Roe Rolled Omelette Gimbap Ingredients- Cooked Rice (for 2 servings)
- Eggs 5
- Seaweed (Hijiki or Wakame) 40g
- Flying Fish Roe 30g
- Gimbap Seaweed Sheets 2
Seasoning for Seaweed Salad- Scallion 1 Tbsp (chopped)
- Gochujang (Korean chili paste) 2 Tbsp
- Vinegar 2 Tbsp
- Maesil Cheong (Plum Extract) 1 Tbsp
- Minced Garlic 1 tsp
- Deul-gireum (Perilla oil) or Sesame oil 1 tsp
Seasoning for Omelette- Salt 1/2 tsp
- Mirin (Rice wine) 1 Tbsp
Gimbap Seasoning- Sesame oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Salt to taste
- Cooked Rice (for 2 servings)
- Eggs 5
- Seaweed (Hijiki or Wakame) 40g
- Flying Fish Roe 30g
- Gimbap Seaweed Sheets 2
Seasoning for Seaweed Salad- Scallion 1 Tbsp (chopped)
- Gochujang (Korean chili paste) 2 Tbsp
- Vinegar 2 Tbsp
- Maesil Cheong (Plum Extract) 1 Tbsp
- Minced Garlic 1 tsp
- Deul-gireum (Perilla oil) or Sesame oil 1 tsp
Seasoning for Omelette- Salt 1/2 tsp
- Mirin (Rice wine) 1 Tbsp
Gimbap Seasoning- Sesame oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Salt to taste
- Salt 1/2 tsp
- Mirin (Rice wine) 1 Tbsp
Gimbap Seasoning- Sesame oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Salt to taste
Cooking Instructions
Step 1
[Prepare Seasoned Seaweed] Thoroughly wash the seaweed. Bring a pot of water to a boil and add a pinch of salt or a splash of vinegar. Briefly blanch the seaweed for about 1 minute until its vibrant green color intensifies. Immediately rinse under cold water to stop the cooking process. Drain well in a colander, ensuring all excess water is removed. This step helps to mellow any bitterness and improve the texture. 
Step 2
In a mixing bowl, combine all the seasoning ingredients for the seaweed salad: gochujang, vinegar, maesil cheong, minced garlic, and deul-gireum (or sesame oil). Stir well to create a smooth paste. Add the chopped scallions and mix again. Gently add the well-drained seaweed and toss to coat evenly with the seasoning. Your delicious seasoned seaweed is now ready.
Step 3
[Prepare Gimbap Ingredients] For the omelette, lightly beat the eggs and strain them through a fine-mesh sieve for a smoother texture. Finely chop the blanched seaweed (prepared similarly to step 1, blanching with salt or vinegar until the color is bright, then rinsing and squeezing dry). Prepare the flying fish roe. These will add a delightful pop and texture to your gimbap. 
Step 4
In a bowl with the beaten eggs, add the finely chopped seaweed, flying fish roe, mirin, and salt. Mix gently to combine. This will be the filling for your rolled omelette. For the rice, season the cooked rice (brown or white) with sesame oil, salt, and toasted sesame seeds. Use a wooden spatula and a cutting motion to mix the rice, ensuring the grains remain intact.
Step 5
Heat a non-stick pan over medium-low heat. Pour about one-third of the egg mixture into the pan and cook until set. Roll the cooked egg towards one end of the pan, then pour another third of the egg mixture into the empty space, cooking until set. Repeat this process one more time to create a thick, layered rolled omelette. Lay a sheet of gimbap seaweed on a rolling mat. Spread the seasoned rice evenly over the seaweed, leaving a 2cm border along the top edge. Place the rolled omelette on top of the rice and tightly roll the gimbap using the mat.
Step 6
Using the rolling mat, shape the gimbap into a neat square or log. Slice the gimbap into bite-sized pieces, about 1.5 to 2 cm thick. The ends can be trimmed neatly or used for garnish. Enjoy your homemade Seaweed and Flying Fish Roe Rolled Omelette Gimbap!
