Crispy & Delicious! Fried Gimbap from Leftover Gimbap Rolls
Crispy & Delicious! Fried Gimbap from Leftover Gimbap Rolls
Don’t Throw Away Leftover Gimbap! Crispy Outside, Chewy Inside! The Best Fried Gimbap Recipe, Better Than Egg-Coated Gimbap ♥
Do you have leftover gimbap at home? If you’re tired of eating it the usual way, transform your leftover gimbap into ‘fried gimbap’ that’s crispy on the outside and savory on the inside! Making them small like mini gimbap rolls and frying them results in a taste comparable to fried seaweed rolls. It’s undeniably more delightful than gimbap pan-fried in egg! Enjoy your leftover gimbap deliciously with this special fried gimbap recipe recommended by “Sesangui Modeun Recipe” and “Manganui Recipe”!
Main Ingredients- Leftover gimbap or mini gimbap, enough for 2 servings
- 1.5 bowls of cooked rice (use leftover rice after making gimbap with plenty of fillings)
- 2 Cheongyang chili peppers (if you like it spicy)
- Vegetable oil, for deep frying
- 5 Tbsp of frying powder (for coating the gimbap)
Crispy Batter Ingredients- 2 paper cups of frying powder
- 1.5 paper cups of water (adjust as needed for batter consistency)
- 2 paper cups of frying powder
- 1.5 paper cups of water (adjust as needed for batter consistency)
Cooking Instructions
Step 1
Finely mince the Cheongyang chili peppers after washing them and removing the stems. If you prefer less spice, you can remove the seeds before mincing.
Step 2
In warm rice, add the gimbap sauce (soy sauce, sesame oil, sugar, etc.), sesame seeds, sautéed vegetables (like carrots, spinach), and the finely minced Cheongyang chili peppers. Gently mix everything together with a spatula or spoon, being careful not to mash the rice grains. Ensure the seasoning is evenly distributed throughout the rice.
Step 3
Lay a sheet of seaweed on a bamboo mat. Spread the seasoned rice thinly over the seaweed, then add your desired fillings (burdock, carrots, pickled radish, etc.). Roll it up tightly to form gimbap. You can make them into small mini gimbap rolls or cut larger gimbap rolls in half.
Step 4
Lightly coat the rolled gimbap with frying powder. This thin layer helps the batter adhere better during frying. Gently shake off any excess powder.
Step 5
In a bowl, combine the frying powder and water. Mix well until smooth and lump-free to create the batter. The batter should be thick enough to coat the gimbap but not too stiff; aim for a consistency where it drips off slowly. Dip the flour-coated gimbap into the batter, ensuring it’s evenly coated all over.
Step 6
Heat a generous amount of vegetable oil in a pot to 180°C (350°F). (You can test the oil temperature by dropping a bit of batter; it should sizzle and float immediately). Carefully place the batter-coated gimbap into the hot oil. Fry them until they are golden brown and crispy on all sides. Avoid using excessively high heat, which can burn the outside while leaving the inside undercooked. Fry over medium heat until the inside is cooked through for perfectly delicious fried gimbap!
