Generous Gimbap Made with Holiday Leftovers
Holiday Food Hack: Making Hearty ‘Tongkeun Gimbap’
Have leftover holiday or ancestral rite foods that your children are reluctant to eat? I’ve made a ‘Generous Gimbap’ using skewers of ham and crab sticks, and egg garnish from Tteokguk. This recipe transforms traditional leftovers into a delightful meal.
Ingredients
- 1 bowl cooked rice (warm)
- 3 sheets dried seaweed (Gim)
- 2 skewers of Sanjeok (removed from skewers)
- 4 Donggeurangttaeng (meatballs)
- 4 Lotus root pancakes
- 4 Shrimp tempura
- 6 sheets Aged kimchi (seeds removed)
- A little sesame oil
- A little hemp seeds (optional)
Cooking Instructions
Step 1
Season the warm rice with a pinch of salt and a drizzle of sesame oil. Mix well until evenly coated. If you’re adding hemp seeds, mix them in now for added nutty flavor and texture.
Step 2
Thoroughly scrape out the filling from the aged kimchi, then lightly rinse the kimchi sheets under cold water. If the kimchi is too sour, soak it in water for a short while before squeezing out excess moisture. Prepare your other fillings: remove the Sanjeok from skewers, and have the Donggeurangttaeng, lotus root pancakes, and other pre-cooked items ready for assembly.
Step 3
Place a sheet of Gim shiny-side down on a bamboo rolling mat. Wet about half of the sheet with water and overlap another half sheet on top to extend it. This helps the rice adhere better and prevents the roll from breaking. Spread the seasoned rice evenly over the Gim, leaving about a 1cm border along the top edge to seal the roll.
Step 4
Lay the prepared aged kimchi lengthwise over the rice. Arrange the Donggeurangttaeng, lotus root pancakes, Sanjeok, egg garnish (if using), and shrimp tempura on top of the kimchi. Be mindful not to overfill, as this can cause the Gimbap to break when rolled. Using the bamboo mat, firmly roll the Gimbap from the bottom up, pressing gently to create a compact roll.
Step 5
Once rolled, brush the surface of the Gimbap with a little sesame oil for a glossy finish and to prevent the seaweed from drying out. You can also wipe the exterior lightly with a damp cloth. Using a sharp knife, lightly dampened with water, slice the Gimbap into bite-sized pieces. Enjoy this special, hearty Gimbap made with repurposed holiday ingredients!
