Gyeongju Gyori Kimbap
Flavorful Gyeongju Gyori Kimbap and Anchovy Rice Ball Recipe
Today, we’ve prepared the special ‘Gyeongju Gyori Kimbap’ at home, a delightful treat for both your eyes and taste buds. The combination of abundant egg garnish and colorful fillings will elevate any special occasion. We’re also sharing a recipe for delicious anchovy rice balls that make a perfect side.
Ingredients for 3 Rolls
- 3-4 sheets of dried seaweed (gim) for kimbap
- 3 bowls of freshly cooked rice
- 3 strips of imitation crab meat
- 3 slices of ham
- 6 strips of braised burdock root
- 3 strips of pickled radish (danmuji)
- 1 cucumber (cut lengthwise)
- A little shredded carrot
- 3 pieces of flat fish cake (eomuk)
- 5 fresh eggs
- 1 Tbsp mirin (rice wine)
- A pinch of fine salt
- A pinch of sesame seeds
- Sesame oil, to taste
Cooking Instructions
Step 1
Prepare the rice for the kimbap. Adding a piece of kelp while cooking the rice enhances its umami. Once cooked, let the rice cool slightly in a bowl. Then, generously mix in sesame seeds and sesame oil. (For detailed rice cooking instructions, please refer to the ‘Spicy Fish Cake Kimbap Recipe’.)
Step 2
Now, let’s make the signature abundant egg garnish for Gyori Kimbap. Crack 5 fresh eggs into a bowl, remove the chalazae (white cords), and gently whisk them. Add 1 tablespoon of mirin to eliminate any eggy smell, and season with a pinch of fine salt.
Step 3
Pan-fry the egg mixture into thin, flat sheets until golden and fragrant. Cooking them over low heat ensures they don’t burn and maintain a tender texture.
Step 4
Once cooled, roll up the egg sheets tightly on a cutting board and slice them thinly into strips, similar to the other kimbap fillings. This allows for a richer, softer egg flavor within the kimbap.
Step 5
Prepare the rest of the kimbap fillings: cut the imitation crab, ham, braised burdock root, pickled radish, cucumber, carrot, and fish cake into long, bite-sized pieces. (For detailed preparation of each ingredient, you can refer to the ‘Fish Cake Kimbap’ segment.)
Step 6
Now it’s time to roll the kimbap. Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat, with the rough side facing up.
Step 7
Spread the prepared rice thinly and evenly over the seaweed. Be careful not to use too much rice, as it can cause the kimbap to burst when rolled.
Step 8
Arrange the thinly sliced egg garnish and the other prepared fillings neatly on top of the rice. Using the bamboo mat, firmly roll the kimbap, ensuring the fillings are enclosed without spilling. Slightly moisten the edge of the seaweed with water to help seal the roll. Brush the finished kimbap with a little sesame oil for a nice sheen.
Step 9
Ta-da! Your delicious Gyeongju Gyori Kimbap is ready. The layered egg garnish and vibrant fillings are a feast for the eyes and promise a delightful taste.
Step 10
Don’t throw away any leftover ingredients! You can use them to make tasty anchovy rice balls by mixing in stir-fried anchovies and crumbled seaweed. They’re simple yet offer a unique flavor.
Step 11
These sweet and savory anchovy rice balls are just as delightful as the kimbap. Enjoy your meal with the carefully prepared Gyori Kimbap and anchovy rice balls! Bon appétit! ^^❤️
