Aromatic Mugwort Gimbap: A Taste of Spring
Aromatic Mugwort Gimbap: A Taste of Spring
Mugwort Gimbap Recipe: A Seasonal Spring Delicacy Using Fresh Mugwort
Experience the vibrant flavors of spring with this unique Gimbap recipe. Freshly seasoned mugwort is mixed into rice, then rolled with other delicious ingredients to create a delightful and healthy meal. The subtle, slightly bitter taste of mugwort beautifully complements the rice, offering a true taste of springtime.
Aromatic Mugwort Seasoning- 1 handful of fresh mugwort, cleaned
- 1/2 Tbsp soy sauce
- 1/2 Tbsp plum extract
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Mugwort Gimbap Ingredients- 5 sheets of Gimbap seaweed (nori)
- 2 servings of warm cooked rice
- A little rice bran oil (for mixing rice)
- A pinch of salt (for mixing rice)
- Prepared mugwort seasoning
- 1/2 Tbsp seasoned soy sauce (for mixing rice)
- 1/2 Tbsp sesame oil (for mixing rice)
- 4 eggs
- A pinch of salt (for egg mixture)
- 1/2 Tbsp cooking wine (for egg mixture)
- 4 Tbsp water (for egg mixture)
- A little rice bran oil (for cooking egg omelet)
- 2 sheets of dongchimi radish pickle (or pickled radish wraps)
- 1/2 Tbsp vinegar (for radish pickle seasoning)
- 1/2 Tbsp plum extract (for radish pickle seasoning)
- 5 sheets of Gimbap seaweed (nori)
- 2 servings of warm cooked rice
- A little rice bran oil (for mixing rice)
- A pinch of salt (for mixing rice)
- Prepared mugwort seasoning
- 1/2 Tbsp seasoned soy sauce (for mixing rice)
- 1/2 Tbsp sesame oil (for mixing rice)
- 4 eggs
- A pinch of salt (for egg mixture)
- 1/2 Tbsp cooking wine (for egg mixture)
- 4 Tbsp water (for egg mixture)
- A little rice bran oil (for cooking egg omelet)
- 2 sheets of dongchimi radish pickle (or pickled radish wraps)
- 1/2 Tbsp vinegar (for radish pickle seasoning)
- 1/2 Tbsp plum extract (for radish pickle seasoning)
Cooking Instructions
Step 1
Carefully trim the mugwort. Remove any tough stems, yellowed or wilted leaves, and overly long or thin stems, as these can make the seasoned mugwort feel fibrous. Focus on using the tender parts of the mugwort.
Step 2
Gently rinse the trimmed mugwort in cold water two to three times to thoroughly remove any dirt or debris. Be careful not to wash too vigorously, as this can diminish the mugwort’s delicate aroma.
Step 3
Bring a pot of water to a boil and add a pinch of salt. Blanch the mugwort for no more than 30 seconds – it cooks very quickly! Immediately transfer the blanched mugwort to ice-cold water to stop the cooking process and preserve its vibrant green color.
Step 4
Gently squeeze out the excess water from the cooled mugwort with your hands. Avoid pressing too hard, which can mash the mugwort. Place the squeezed mugwort on a cutting board and finely chop it. In a bowl, combine the chopped mugwort with soy sauce, sesame oil, and toasted sesame seeds, then mix gently to create the seasoned mugwort side dish.
Step 5
In a separate bowl, whisk together the 4 eggs, a pinch of salt, 1/2 Tbsp cooking wine, and 4 Tbsp water to make an egg mixture. Heat a lightly oiled non-stick pan over medium-low heat. Pour the egg mixture thinly and evenly to create thin omelets. Once cooled slightly, cut the omelets into strips that fit the length of your gimbap rolls.
Step 6
To the warm cooked rice, add the prepared seasoned mugwort, 1/2 Tbsp seasoned soy sauce, 1/2 Tbsp sesame oil, and a pinch of salt. Gently mix everything together with a spatula, ensuring the mugwort is evenly distributed throughout the rice without mashing the grains. The key is to gently combine to maintain the integrity of the rice.
Step 7
Squeeze out any excess liquid from the dongchimi radish pickles (or pickled radish wraps) and thinly slice them into julienne strips. Toss the julienned radish with 1/2 Tbsp vinegar and 1/2 Tbsp plum extract for a bright, tangy flavor that will cut through the richness of the gimbap.
Step 8
Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread about two-thirds of the seasoned mugwort rice evenly over the seaweed, leaving a small border at the top. Layer the egg omelet strips and the seasoned radish strips onto the rice. Starting from the bottom edge, tightly roll the gimbap using the mat. Moisten the top edge of the seaweed with a little water or a few grains of rice to seal the roll firmly.
Step 9
Slice the rolled gimbap into bite-sized pieces, about 1.5 to 2 cm thick. For a glossy finish and extra flavor, lightly brush the cut edges of the gimbap with sesame oil before serving. Enjoy your delicious and seasonal mugwort gimbap!
