Abundant Egg Layers: Gyeongju Gyori Kimbap
Let’s Make Gyeongju Gyori Kimbap Beautifully
Famous Gyori Kimbap from Gyeongju… I’ve been to Gyeongju and tried it myself. It was as famous as expected, with many people, but perhaps because it was so crowded and busy, my memory is that it wasn’t as delicious as I’d hoped. Kimbap made at home tastes much better! ^^ This kimbap dish, with its generous layers of egg omelet, is so soft, mild, and irresistibly delicious that you’ll keep reaching for more!
Ingredients (for 4 rolls)
- 8 eggs
- 4 pickled radishes (danmuji)
- 1/2 cucumber
- 4 strips of sausage
- 3/4 carrot
- 2 strips of imitation crab meat (imambari)
- 1.5 sheets of fish cake (eomuk)
- 2 Tbsp cooking wine (mirin)
- Pinch of salt
- Pinch of sesame oil
Cooking Instructions
Step 1
Prepare the ingredients similarly to how you would for regular kimbap, but you’ll need significantly more eggs for this one. In a bowl, gently whisk together 8 eggs, 2 tablespoons of cooking wine (mirin), and about 1/2 teaspoon of salt. Be careful not to create too much foam. Heat a non-stick pan over medium-low heat and cook the egg mixture into thin, delicate omelets.
Step 2
Since cooking wine is added, the egg omelets can burn easily if the heat is too high. Cook them slowly over medium-low heat to ensure they turn out perfectly golden and not burnt.
Step 3
Today, the omelets have turned out beautifully – thin and perfectly cooked without any burning. This is the key to a delicious Gyori Kimbap!
Step 4
Once the egg omelets have cooled slightly, thinly slice them into strips. These will form the abundant, signature layer of Gyori Kimbap.
Step 5
Thinly julienne the cucumber. Finely julienne the carrot and fish cake. Lightly stir-fry the julienned carrot and fish cake in a pan until tender-crisp. Gently shred the imitation crab meat strips and lightly stir-fry them as well.
Step 6
Sausage strips can be briefly blanched in hot water or lightly pan-fried until just warmed through. This ensures they are ready to be added to the kimbap without being too soft.
Step 7
Season your cooked rice with a pinch of salt and a drizzle of sesame oil. Spread the rice evenly over about two-thirds of the nori sheet, leaving a small border at the top. This technique helps in rolling the kimbap tightly and neatly.
Step 8
Now, arrange all the prepared fillings evenly over the rice. To ensure your kimbap rolls are consistently shaped and attractive when sliced, it’s helpful to place the ingredients in the same order each time. Don’t overfill, as this can make rolling difficult.
Step 9
After layering all the ingredients, generously top them with the abundant strips of egg omelet. This is the defining feature of Gyori Kimbap, creating a rich and satisfying bite.
Step 10
The generous amount of egg omelet makes the kimbap incredibly soft and mild. The subtle flavor of the egg complements the other ingredients perfectly, making each bite a delightful experience.
Step 11
Using a bamboo rolling mat, carefully and firmly roll the kimbap. The abundance of egg layers helps create a thick, beautiful roll that holds its shape wonderfully. You can use toothpicks to secure the roll if needed.
Step 12
The ends of kimbap are always delicious, but the ends of Gyori Kimbap are exceptionally soft and moist due to the large quantity of egg, making them even more special. Enjoying the end pieces first is a delightful treat!
Step 13
What’s a kimbap meal without ramen? Enjoy your homemade Gyori Kimbap with a steaming bowl of instant ramen. This combination makes for a truly satisfying late breakfast or lunch – pure deliciousness! It’s the perfect meal.
