Spicy Sausage & Cheongyang Pepper Gimbap
Easy Homemade Lunchbox Gimbap Recipe: Sausage & Cheongyang Pepper Gimbap
Introducing Sausage and Cheongyang Pepper Gimbap, a delightful lunchbox dish perfect for autumn picnics. Enjoy a satisfyingly spicy and savory flavor with simple ingredients!
Gimbap Ingredients
- 3 servings of rice (freshly cooked and warm)
- 4 sheets of roasted gimbap seaweed
- 1/2 cucumber
- 1 small pink sausage (like a Vienna or mortadella stick)
- 3 eggs
- 4 Cheongyang peppers (spicy Korean peppers)
- 80g pickled radish (danmuji)
- 30g carrot
- 6 perilla leaves (kkaennip)
- A little cooking oil
- A pinch of salt
- 1 Tbsp cooking wine (mirin or similar)
Cucumber Brine
- 2 Tbsp water
- 2 Tbsp vinegar
- 0.5 Tbsp brown sugar
- 1 pinch salt
Rice Seasoning
- A pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp water
- 2 Tbsp vinegar
- 0.5 Tbsp brown sugar
- 1 pinch salt
Rice Seasoning
- A pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Sausage and Cheongyang Pepper Gimbap. Wash the cucumber and have it ready. You can remove the seeds from the Cheongyang peppers if you want to control the spiciness.
Step 2
First, cut the cucumber in half lengthwise. Use a spoon to scoop out and discard the watery seeds from the center. Then, chop the cucumber into thick matchsticks, about 0.5cm wide. Place the chopped cucumber in a bowl and add 2 Tbsp water, 2 Tbsp vinegar, 0.5 Tbsp brown sugar, and a tiny pinch of salt. Mix everything well and let it sit for about 10 minutes to brine. After brining, make sure to squeeze out any excess water before using.
Step 3
Remove the stems from the Cheongyang peppers, cut them in half, and scrape out all the seeds. Finely mince the peppers. Peel the carrot and also finely mince it, similar in size to the cucumber. Heat a small amount of cooking oil in a pan and sauté the minced Cheongyang peppers and carrots together.
Step 4
Add a pinch of salt while sautéing to enhance the flavors. Stir-fry over medium-high heat for only about 30 seconds to 1 minute. Cooking them for too long will make them lose their crisp texture, so be mindful of the time.
Step 5
Crack the eggs into a bowl and whisk them well, removing the chalazae (the white stringy bits). Add a pinch of salt and 1 Tbsp of cooking wine and mix thoroughly to create the egg mixture. Lightly oil a heated pan and pour in a thin layer of the egg mixture. Cook until set, then flip and cook the other side until golden brown. Once the egg pancake has cooled slightly, cut it into thick matchsticks, similar to the cucumber.
Step 6
Slice the pink sausage into thick matchsticks, roughly the same size as the egg and cucumber. Heat a little cooking oil in a pan, add the sliced sausage, and sprinkle with a pinch of salt. Pan-fry until golden brown, flipping occasionally for an even color and enhanced flavor.
Step 7
Lightly pat the pickled radish (danmuji) to remove excess moisture and then cut it into thin matchsticks. Squeeze the excess water out of the brined cucumber. With the pickled radish and cucumber ready, the preparation of the gimbap filling is complete! All your ingredients are now set.
Step 8
Now it’s time to prepare the rice for the gimbap. Take your freshly cooked, warm rice and mix in the sautéed Cheongyang peppers and carrots. Season with salt to your taste. Finally, stir in 1 Tbsp sesame oil and 1 Tbsp sesame seeds, mixing well one last time. Your seasoned gimbap rice is now ready.
Step 9
Place a sheet of gimbap seaweed with the rough side facing up. Spread the seasoned rice evenly and thinly over the seaweed, leaving about a 1-2 cm border at the top edge. Lay two perilla leaves side-by-side down the center of the rice to add a fragrant touch. Arrange your prepared fillings (drained cucumber, thick egg matchsticks, golden-brown sausage, and pickled radish) neatly in the center. Now, tightly roll up the gimbap from the bottom edge. Your hearty Sausage and Cheongyang Pepper Gimbap is complete!
Step 10
Once rolled, brush the outside of the gimbap with a little sesame oil for a shiny finish and extra flavor. Slice the gimbap into bite-sized pieces (about 1.5-2 cm thick) and enjoy. Make your mealtime special with these deliciously spicy and savory gimbap rolls!
