Folded Gimbap Wrapped in Aromatic Gamtae
Folded Gimbap Wrapped in Aromatic Gamtae
Tired of regular gimbap? Elevate your sushi roll game with gamtae (seaweed)! Experience a distinct flavor difference.
Introducing a delightful folded gimbap made with gamtae, a unique type of seaweed. This recipe offers a fantastic twist on the traditional gimbap, infusing it with the subtle, fresh aroma of the sea. The folded format makes it fun to eat, perfect for snacks, picnics, or even a light meal.
Gimbap Filling Ingredients- 300g cooked rice (approx. 2 bowls)
- 0.5 tsp salt
- 0.5 Tbsp sesame oil
- 100g Spam (half a can)
- 2 fresh eggs
- 80g imitation crab meat (kani)
- 1 Tbsp mayonnaise
- 2 pinches black pepper (a pinch)
Cooking Instructions
Step 1
First, prepare the rice for the gimbap. In a bowl, combine 300g of warm cooked rice with 0.5 tsp of salt and 0.5 Tbsp of sesame oil. Gently mix with a rice paddle, being careful not to mash the grains, to season the rice.
Step 2
Prepare the Spam, which adds a savory depth to the gimbap. Cut the 100g Spam into four equal pieces, about 1cm thick. This size is perfect for easy handling.
Step 3
Heat a non-stick pan over medium-low heat without any oil. Place the cut Spam slices in the pan. Cook, flipping occasionally, until golden brown and slightly crispy on both sides. This method renders excess fat and enhances flavor.
Step 4
In a separate bowl, whisk the 2 fresh eggs to create an egg wash. Lightly oil a non-stick pan and cook thin egg crepes over low heat. You can make one large omelet to cut into pieces or individual thin crepes, depending on your preference.
Step 5
Gently shred the imitation crab meat with your fingers. Aim for pieces that are about 2-3 cm long for a pleasant chewy texture, rather than finely shredding it.
Step 6
In a small bowl, combine the shredded imitation crab meat with 1 Tbsp of mayonnaise and 2 pinches of black pepper. Mix gently to create a creamy and flavorful filling.
Step 7
Now, prepare the star ingredient: gamtae. Lay out 2 sheets of fresh gamtae. Gently trim any rough edges. You’ll be folding these, so ensure they are pliable enough to work with. (Tip: If you don’t have a bamboo rolling mat, a large plate or a clean cutting board can work as a surface.)
Step 8
Spread a thin layer of the seasoned rice (about 0.5 cm thick) onto the bottom half of each gamtae sheet, leaving a small border. A thin layer of rice is key for neat folding and a pleasant bite.
Step 9
On one side of the rice-covered gamtae, carefully place the cooked egg crepe. You can fold it in half if it’s large or use it whole.
Step 10
On the opposite side of the egg crepe, arrange the pan-fried Spam slices attractively.
Step 11
Next, place the mayonnaise-mixed imitation crab meat generously over the remaining rice area. Try to distribute the fillings evenly without overlapping too much.
Step 12
Let’s start folding! Carefully lift the side with only rice and fold it over the egg crepe. This helps keep the fillings contained and makes for a cleaner fold.
Step 13
Fold again, bringing the edge over to cover the egg crepe. It should start to resemble a half-moon shape.
Step 14
Finally, fold the remaining part of the gamtae over the Spam. This completes the folding process, enclosing all the delicious fillings. Ensure the last edge of rice is tucked in neatly.
Step 15
Slice the folded gamtae gimbap into bite-sized pieces, about 2-3 cm wide. For clean cuts, dampen your knife blade with water before slicing. Enjoy your fragrant and unique gamtae gimbap!
