Spring Delight! Delicious Korean Angelica (Dureup) Gimbap
A Special Mini Gimbap Recipe Using Nutritious Spring Vegetable Angelica
Introducing fragrant Angelica Gimbap, filled with the fresh essence of spring. This recipe uses the precious Angelica, a vegetable only available in spring, to create mini ‘fatty’ gimbap that is both nutritious and delicious, perfect for pleasing everyone’s palate. It’s a simple yet special spring delicacy.
Gimbap Ingredients
- Gimbap seaweed sheets
- 2 bowls of warm cooked rice
- Angelica (prepared mountain vegetable)
- Thickly sliced ham
- Pickled radish (danmuji)
- 3 eggs
- Imitation crab sticks (surimi)
- 1 Tbsp sesame oil
- Pinch of salt
Cooking Instructions
Step 1
First, thoroughly squeeze out the water from the blanched and prepared Angelica. If the stems are thick, cut them in half lengthwise. This preserves the Angelica’s delicate aroma while making its texture softer when eaten in the gimbap.
Step 2
In a bowl, gently mix the prepared Angelica with a tiny pinch of salt and 1 tablespoon of sesame oil. It’s important to maintain the natural, fragrant flavor of the Angelica, so be careful not to oversalt it.
Step 3
Pan-fry the ham, sliced to a good thickness for gimbap, until golden brown. The savory aroma released during frying will whet your appetite and enhance the overall flavor of the gimbap.
Step 4
Thinly julienne the pickled radish (danmuji) to fit inside the gimbap. The sweet and sour crunch of the danmuji will balance the richness of the other ingredients.
Step 5
Whisk the 3 eggs and make thin omelets (jidan) in a non-stick pan. Once cooled, cut the omelets into thin strips. The soft texture of the egg strips will add another layer of deliciousness to your gimbap.
Step 6
Prepare the imitation crab sticks (surimi). You can use them as they are or gently shred them. Adding generous fillings will make your gimbap even more flavorful.
Step 7
Season the 2 bowls of warm cooked rice with a small pinch of salt and 1 tablespoon of sesame oil. Gently mix the rice to ensure the seasoning is evenly distributed and the sesame oil’s aroma permeates the grains.
Step 8
Cut the gimbap seaweed sheets in half horizontally. Spread a thin layer of the seasoned rice over the rough side of the seaweed. Then, artfully arrange the ham, pickled radish, egg strips, imitation crab, and the seasoned Angelica on top. Be mindful not to overfill, as this can make rolling difficult. Roll the gimbap tightly from one end to the other.
