Nutritious Homemade Gimbap
Nutritious Homemade Gimbap
Delicious Homemade Gimbap, Just Like Mom Used to Make!
Inspired by leftover spinach seasoned with soy sauce and stir-fried fish cakes in the fridge, I made this gimbap for my kids during their school break. ‘When you have the chance, seize it!’ they say, and I used these ingredients to create a special meal.
Main Ingredients- 10 sheets Gim (dried seaweed for gimbap)
- 1 carrot
- 6 eggs
- 1 bowl seasoned spinach
- 1 bowl braised fish cakes
- 200g pickled radish (danmuji)
- 1 small pack gimbap ham
- 5-6 servings cooked white rice
Seasoning & Flavoring- 2 Tbsp sesame oil
- 1 tsp salt
- 2 Tbsp sesame oil
- 1 tsp salt
Cooking Instructions
Step 1
Crack 6 eggs into a bowl, add a pinch of salt, and whisk well. Lightly grease a pan, and over low heat, pour the egg mixture thinly to make an omelet. Cook until golden brown on both sides. Once cooled slightly, cut the omelet into thin strips. Tip: For thicker strips, cook a slightly thicker omelet and then cut it into long pieces.
Step 2
Wash and peel the carrot, then julienne it thinly. Heat 1/2 Tbsp of olive oil in a pan, add the julienned carrots, and stir-fry with a pinch of salt. It’s best to stir-fry them until they are tender-crisp, not mushy.
Step 3
Slice the gimbap ham into lengths suitable for the gimbap roll. Lightly pan-fry the ham slices in the same pan used for the carrots until lightly browned to remove excess oil. Rinse the pickled radish briefly under running water and squeeze out any excess moisture.
Step 4
Prepare a generous amount of seasoned spinach. (Refer to recipe: @6924095 Seasoned Spinach Recipe) Using plenty of flavorful seasoned spinach will enhance the overall taste of your gimbap.
Step 5
Prepare a generous amount of braised fish cakes. (Refer to recipe: @6924251 Braised Fish Cake Recipe) You can simply braise them with soy sauce and sugar, or stir-fry them with other seasonings you have at home. Slice them into bite-sized pieces for easy inclusion in the gimbap.
Step 6
Prepare about 5-6 servings of cooked white rice. In a bowl of warm rice, add 2 Tbsp of sesame oil and 1 tsp of salt (or seasoned salt). Gently mix with a rice paddle, being careful not to mash the grains, ensuring the seasoning is evenly distributed. Avoid using rice that is too wet.
Step 7
Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving a border at the top. Avoid spreading the rice too thickly, as this can cause the gimbap to burst or make it difficult to roll. Tip: If you’re new to rolling gimbap, ensure you spread rice all the way to the top edge of the seaweed to create a firm roll that won’t come undone.
Step 8
Along the bottom edge of the rice, arrange the pickled radish and stir-fried ham. Fill the gaps with the stir-fried carrots and braised fish cakes. Finally, top with the seasoned spinach and the sliced egg omelet strips. Once all ingredients are placed, lift the edge of the seaweed and use the rolling mat to tightly roll the gimbap.
Step 9
With all the delicious spinach and egg omelet, the gimbap is stuffed full and rolls up beautifully! My son, excited by the deliciousness, grabbed one and started eating it whole before I could even cut it. Even though he’s a picky eater, he eats gimbap without fuss when I make it this way, making it a frequently made, beloved dish.
