Hearty Sausage and Rolled Omelet Gimbap
Hearty Sausage and Rolled Omelet Gimbap
[Corona-Free Meal] Hearty Sausage and Rolled Omelet Gimbap for a Satisfying Bite!
They say that good looks make good food taste even better! This recipe uses up those forgotten sausages and eggs in your fridge to create satisfying gimbap with a rolled omelet and sausage filling. While the appearance might be rustic, the heartfelt flavor is exceptional. It’s a simple yet incredibly fulfilling meal!
Gimbap Ingredients- 4 Sausages (adjustable to your preference)
- 8 Eggs (to make a thick rolled omelet)
- 6 sheets of Gimbap seaweed
- 4 servings of cooked rice (warm rice)
Rice Seasoning- About 1 Tbsp Salt (to season the rice)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- 1 tsp Toasted Sesame Seeds (for texture and nutty flavor)
- About 1 Tbsp Salt (to season the rice)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- 1 tsp Toasted Sesame Seeds (for texture and nutty flavor)
Cooking Instructions
Step 1
First, prepare the key ingredients for your gimbap: sausages and eggs. Have the sausages ready in the amount you wish to use, and enough eggs to create a generous rolled omelet.
Step 2
A common ratio is about 2 eggs per sausage, but feel free to adjust based on your preference. Crack 2 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them well with a fork to create your egg mixture.
Step 3
Lightly grease a heated frying pan with a small amount of cooking oil, then wipe it thinly with a paper towel. Pour in about half of the egg mixture to form a thin layer. Once the egg begins to set, place your prepared sausage directly onto it.
Step 4
While carefully controlling the heat to prevent burning, gently roll the egg around the sausage. Once you’ve made the first roll, be careful not to unravel it. Pour in the remaining egg mixture and continue to roll, encasing the sausage completely like making a thick omelet. Flip and cook on all sides until golden brown, creating a substantial sausage rolled omelet.
Step 5
Now, let’s prepare the rice for the gimbap. In a bowl with warm cooked rice, add salt, sesame oil, and toasted sesame seeds. Using a rice paddle, gently mix the ingredients, being careful not to mash the rice grains, until everything is evenly seasoned. Mix until each grain of rice is glossy and well-seasoned.
Step 6
Take your 6 sheets of gimbap seaweed. Cut 2 of the sheets in half horizontally. These halved pieces will be used to reinforce the omelet roll when wrapping the gimbap, which helps to make it more stable. However, you can skip this step if you prefer, and it won’t affect the gimbap-making process.
Step 7
Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed. Lay one of the halved seaweed pieces (if using) on top of the rice, then place your sliced sausage and rolled omelet down the center. Tightly roll the gimbap, applying even pressure to prevent the seaweed from tearing.
Step 8
Once the gimbap is rolled, lightly brush the outside with sesame oil for a nice sheen and appealing look. Slice the gimbap into bite-sized pieces and enjoy! It’s a wonderful option for kids’ snacks or a light meal.
