Crispy Gimba-jeon (Rolled Omelet Rice Rolls)
[Recipe] How to Use Leftover Gimbap: Gimba-jeon Recipe
Hello, this is Audrey. The other night, we had gimbap for dinner, but everyone was full, or perhaps I made too much, so there was quite a bit of gimbap left over. Leftover gimbap tends to harden in the refrigerator, making it unpleasant to eat later. Let’s start making Gimba-jeon, a recipe to utilize leftover gimbap!
Ingredients
- Leftover Gimbap (refrigerated)
- 2 Eggs
- 1 pinch of Salt
- Cooking Oil (enough to coat the pan)
Cooking Instructions
Step 1
1. First, take out the cold and hardened gimbap that was stored in the refrigerator overnight. The stiffness of the gimbap will actually contribute to a crispier texture when fried.
Step 2
2. Crack 2 eggs into a bowl and add a pinch of salt to create an egg wash. The salt helps to neutralize any eggy smell and enhances the flavor.
Step 3
3. Dip the cold gimbap into the egg wash, coating it evenly. You can dip the whole roll or slices cut into about 1.5 cm thickness. Gently roll it to ensure the egg mixture adheres well to the surface.
Step 4
4. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated gimbap pieces in the pan, arranging them neatly. Be mindful of the heat to prevent burning.
Step 5
6. Fry until golden brown and crispy on each side, about 2-3 minutes per side. Ensure the inside is heated through and the exterior is perfectly crisp. (Note: Step 6 from original translated to step 5)
