Abundant Abalone Gimbap with Rich Abalone Liver Flavor
Abundant Abalone Gimbap with Rich Abalone Liver Flavor
★ Taste of Jeju Island at Home! Recreating Delicious Abalone Gimbap ★
A single bite transports you to the Jeju coast with its deep, rich flavor! Make the best abalone gimbap at home, no less impressive than restaurant-quality. It’s perfect for special occasions or to add a touch of luxury to your everyday meals.
Main Ingredients- 1 bowl of warm cooked rice (approx. 200g)
- Innards from 3 fresh abalones (cleaned)
- Pinch of salt (approx. 1/4 tsp)
- Drizzle of sesame oil (approx. 1 tsp)
- 1 piece of butter (approx. 10g) for enhanced flavor
- 1 sheet of dried seaweed (gim) for gimbap
Special Addition: Fluffy Rolled Omelet Ingredients- 4 fresh eggs
- 2 Tbsp mirin (for reducing eggy smell)
- Pinch of salt (approx. 1/4 tsp) for tenderness
- 4 fresh eggs
- 2 Tbsp mirin (for reducing eggy smell)
- Pinch of salt (approx. 1/4 tsp) for tenderness
Cooking Instructions
Step 1
Finely mince the fresh abalone innards with kitchen scissors or a knife. This ensures the flavor is evenly distributed throughout the rice and creates a better texture.
Step 2
Melt the butter in a heated pan over medium heat. Add the warm cooked rice and the minced abalone innards. Season with salt and sesame oil. Stir-fry using a spatula, breaking up any clumps of rice, until the rice grains are slightly separated and fragrant from the abalone. Remove from heat and let it cool slightly. This frying and cooling step prevents the rice from becoming mushy and enhances its flavor.
Step 3
In a bowl, crack the 4 eggs. Add mirin and salt, and whisk until smooth. For an extra smooth texture, strain the egg mixture through a fine-mesh sieve. This removes any chalazae or unmixed bits, resulting in a silky omelet.
Step 4
Lightly grease a rectangular omelet pan and heat it over low heat. Pour a thin layer of the strained egg mixture into the pan. As it cooks, gently roll it up. Continue pouring thin layers of egg mixture and rolling until you have a thick, fluffy omelet. Let the rolled omelet cool slightly.
Step 5
Prepare a gimbap mold or any desired shaping mold. Spread a thin, even layer of the cooled abalone rice at the bottom of the mold. Place slices of the thick rolled omelet on top of the rice. Cover the omelet with another layer of the abalone rice. Press down firmly with the mold to compact the layers and shape the gimbap.
Step 6
Lay out a sheet of dried seaweed (gim). Carefully invert the shaped rice onto the seaweed sheet. Roll the seaweed tightly around the rice filling. Lightly brush the edge of the seaweed with sesame oil to seal it, adding a glossy finish. To serve, brush the rolled gimbap with a little sesame oil and slice into bite-sized pieces using a knife lightly coated with sesame oil. Enjoy your special abalone gimbap, brimming with the essence of Jeju’s coast!
