Fridge Raid! Simple Homemade Gimbap with Available Ingredients
Fridge Raid! Simple Homemade Gimbap with Available Ingredients
A Quick and Easy Homemade Gimbap Recipe Using Ingredients You Already Have
This is a simple gimbap recipe made quickly with ingredients readily available in your fridge! I usually make gimbap using whatever is in my refrigerator at the moment, rather than buying specific ingredients. This makes it a perfect dish for ‘fridge clean-outs’ or for a simple weekend meal. Although it’s simple, it’s one of my dishes that my kids eat very well!
Ingredients- 1 sheet Gim (seaweed laver for gimbap)
- 1 bowl cooked rice
- 1 egg
- 1 strip ham
- 1/5 cucumber
- 1 mini bell pepper
- 1 strip pickled burdock root (Ueong)
- 1 strip pickled radish (Danmuji)
- 1 tsp sesame oil
- Pinch of sesame seeds
- Pinch of salt
Cooking Instructions
Step 1
Prepare the fillings for your gimbap. First, crack the egg into a bowl, add a tiny pinch of salt, and whisk well. Lightly grease a heated pan, pour in the beaten egg, and cook over low heat until a thin omelet is formed. Once cooled slightly, cut the omelet into strips about 1cm thick. Cut the ham into strips that match the width of your gimbap and lightly pan-fry it for extra flavor.
Step 2
Now, prepare the remaining filling ingredients. Remove the seeds from the mini bell pepper and cut it into strips suitable for gimbap. Cut the pickled radish (Danmuji) into strips matching the gimbap width and lightly pat dry any excess moisture. If using fresh cucumber, cut it into long strips. If you’re using pre-made pickled cucumber salad (Oi Muchim) from your fridge, be sure to squeeze out any excess liquid. (Using Oi Muchim can add an extra layer of savory flavor.)
Step 3
The foundation of delicious gimbap is the rice! In a bowl of warm cooked rice, add 1 tsp of sesame oil, a pinch of salt, and a sprinkle of sesame seeds for nutty flavor. Gently mix with a spatula until well combined. Be careful not to mash the rice grains; a light touch is key. Adjust the amount of salt to your preference.
Step 4
Finally, it’s time to roll your gimbap! Place a sheet of gimbap seaweed (gim) on a bamboo rolling mat. Spread about 2/3 of the seasoned rice thinly and evenly over the seaweed, leaving the top 1/3 bare. Be mindful not to spread the rice too thickly, as this can cause the gimbap to break when rolled. Arrange the prepared fillings—omelet strips, ham, bell pepper, pickled radish, burdock root, and cucumber—neatly on top of the rice. Starting from the edge closest to you, use the bamboo mat to tightly roll the gimbap, ensuring the fillings stay inside and the roll is firm and neat. Lightly brush the outside of the rolled gimbap with sesame oil for a glossy finish. Your simple homemade gimbap is now complete and ready to be enjoyed!
