Crispy Delight! Transform Leftover Gimbap into Delicious Fried Rolls
Crispy Delight! Transform Leftover Gimbap into Delicious Fried Rolls
Leftover Gimbap Recipe, Kid-Friendly Snack, Crispy Fried Food, Creative Gimbap Ideas
Gimbap is a dish we often make at home. Even without many fillings, it’s incredibly delicious. It’s also a great way to use up leftover rice and ingredients! Today, I tried frying leftover gimbap, giving it a crispy twist. This recipe reinvents simple gimbap into an irresistible snack with a delightful crunch.
Main Ingredients- Gimbap seaweed sheets
- Carrot
- Ham
- Pickled radish (or pickled burdock)
- Eggs
- Cooked rice
- Salt
- Sesame oil
- Sesame seeds
Cooking Instructions
Step 1
First, wash the carrots thoroughly and julienne them into thin strips. To enhance their sweetness, sauté them in a lightly oiled pan without any salt. The carrots will become naturally sweeter as they cook.
Step 2
Prepare your gimbap seaweed sheets. You can cut them in half for easier rolling and handling.
Step 3
For the kids’ enjoyment, lightly pan-fry the sliced ham. For the egg, create a thin omelet and slice it into strips to be used as a filling.
Step 4
Thinly slice pickled radish to add a delightful sweet and sour element, serving as a great alternative to pickled burdock. This will provide a unique flavor profile.
Step 5
In a bowl, gently mix the warm cooked rice with a pinch of salt, a drizzle of sesame oil, and sesame seeds. (Tip: Adding black lentils while cooking the rice not only enhances nutrition but also gives the rice a beautiful color.)
Step 6
On the prepared rice, arrange the sautéed carrots, ham, egg strips, and pickled radish. Spread the rice thinly on half of a gimbap seaweed sheet, add the fillings, and carefully roll it up. Using half sheets makes rolling much easier, even without a bamboo mat! While this gimbap is delicious as is, today we’re transforming it into a crispy fried treat!
Step 7
Now, let’s prepare the batter for frying. Gradually add water to the rice flour, mixing until you achieve a thin, pourable consistency. Have a generous amount of panko breadcrumbs ready.
Step 8
Dip each rolled gimbap into the rice flour batter, ensuring it’s evenly coated. This first layer of batter will help the panko adhere well.
Step 9
Generously coat the batter-dipped gimbap with panko breadcrumbs, pressing gently to ensure full coverage. A thick layer of panko is key to achieving maximum crispiness.
Step 10
Heat a generous amount of cooking oil in a pot over medium heat. Carefully place the panko-coated gimbap into the hot oil. Fry, turning occasionally, until golden brown and crispy on all sides. Be mindful not to burn it.
Step 11
The trick here is to fry them until golden brown and crispy, rather than deep-frying. By rotating the gimbap in the pot, you can achieve an even crispiness with less oil. (Tip: Frying on lower heat for a bit longer ensures the inside is heated through without absorbing too much oil.)
Step 12
Voila! Your crispy fried gimbap is ready. The exterior is wonderfully crunchy, while the inside remains moist and tender. Slice them into bite-sized pieces. Because they are fried more like they are baked, they don’t absorb excessive oil, making them delightfully light. The pickled radish, in particular, cuts through any richness, leaving a clean and pleasant taste.
Step 13
The sweetness from the carrots, the savoriness of the ham, combined with the rice and pickled radish, create a truly wonderful flavor profile in this gimbap fry. The natural flavors of the ingredients, enhanced by the umami of the pickled radish, offer a delicious taste with every bite. It’s a surprisingly sophisticated flavor, and you’ll be amazed at how you can create such a special dish from leftover gimbap.
Step 14
Thanks to the panko coating, these gimbap fries boast an extra crispy and nutty texture! Now, whenever you have leftover gimbap or crave a different kind of gimbap experience, don’t hesitate to try this recipe. It’s a hearty and delicious snack that kids absolutely love, made with simple ingredients. The best way to enjoy them? Right after they’re freshly fried!
