Pink Sausage and Aged Kimchi Gimbap: The Secret to Preventing Burst Sides
Pink Sausage and Aged Kimchi Gimbap: The Secret to Preventing Burst Sides
Golden Recipe for Pink Sausage Aged Kimchi Gimbap with Tips to Prevent Burst Sides (Perfect for Lunchboxes!)
Gimbap packed with generous fillings is always incredibly delicious! However, overstuffing often leads to the sides of the gimbap bursting open. Today, I’ll share my ultimate tips for making gimbap where the sides will never burst. Get ready to make a delightful gimbap with the savory pink sausage and the zesty, tangy aged kimchi.
Main Ingredients- 5 sheets of gimbap seaweed (nori)
- 220g pink sausage
- 240g well-fermented aged kimchi
- 110g carrot
- 600g cooked rice (approx. 3 bowls)
- 60g green beans
- 6 eggs
Rice Seasoning- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 2 pinches of salt
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 2 pinches of salt
Cooking Instructions
Step 1
Let’s prepare all the ingredients for this delicious gimbap! Today, I’m using green beans for a delightful crunch, but feel free to substitute with fresh cucumber or tender spinach if you prefer. If using cucumber, julienne it, mix with 0.5 Tbsp salt, 1 Tbsp sugar, and 2 Tbsp vinegar, let it sit for about 10 minutes, then squeeze out the excess water. For spinach, lightly blanch it, squeeze out the water, and season with sesame oil and salt. While I have 5 eggs in the photo, we’ll be using a total of 6 eggs for a more substantial omelet layer.
Step 2
In a bowl with 3 bowls of warm cooked rice, add 2 Tbsp sesame oil, 2 Tbsp toasted sesame seeds, and 2 pinches of salt. Gently mix with a spatula until all the seasonings are evenly distributed. It’s crucial to let the rice cool completely before rolling the gimbap. Using hot rice can cause the seaweed to shrink, making it difficult to roll and potentially leading to a less attractive shape.
Step 3
We’ll prepare the flavorful aged kimchi for the gimbap filling. Rinse the aged kimchi thoroughly under running water about three times to adjust its saltiness and tanginess to your preference. Squeeze out as much water as possible by hand. Then, gently tear the kimchi into long strands, being careful not to break it too much. In a separate bowl, mix the torn kimchi with 2 Tbsp sugar and 1 Tbsp sesame oil. Gently toss everything together until well combined. This seasoned kimchi is now ready to add a refreshing zest to your gimbap.
Step 4
Let’s prepare the carrots to add sweetness and color to our gimbap. Wash the carrots and julienne them thinly. Heat 1 Tbsp of sesame oil in a non-stick pan over medium heat. Add the julienned carrots and stir-fry until they become translucent and tender. Season with a pinch or two of salt. Cooking them thoroughly will bring out their natural sweetness, making them a wonderful addition to the gimbap.
Step 5
We’ll now sear the pink sausage to enhance its flavor for the gimbap. Slice the pink sausage into thick rounds, about 1cm thick. Heat 1 Tbsp of sesame oil in a non-stick pan over medium heat and arrange the sausage slices in a single layer. Sprinkle 1 Tbsp of sugar over the sausage slices; this adds a lovely caramelized sweetness. Sear both sides until golden brown and slightly crispy. This will add a delightful chew and rich flavor to the gimbap filling.
Step 6
Now, let’s stir-fry the green beans to maintain their crispiness. Heat 1 Tbsp of sesame oil in a non-stick pan over medium heat. Add the green beans and stir-fry, tossing occasionally to prevent sticking. Season with a pinch or two of salt. The key here is to stir-fry them just enough to preserve their vibrant green color and a slight crispness.
Step 7
It’s time to make the egg omelet layer, which will add a smooth texture to the gimbap. Crack 6 eggs into a bowl. Add 2 pinches of salt and whisk gently, being careful not to create too much foam. For an even smoother omelet, you can strain the egg mixture through a fine-mesh sieve.
Step 8
Let’s cook the egg omelet. Gently preheat a non-stick pan over low heat. Add 1 Tbsp of sesame oil and spread it thinly to coat the bottom of the pan. Pour about one ladleful of the beaten egg mixture into the pan and spread it thinly. Cook until the surface of the egg mixture looks dry and set – don’t flip it! Instead, carefully slide the cooked omelet onto a plate. Repeat this process. With 6 eggs, you should be able to make about 3 relatively thick and soft omelet sheets.
Step 9
Now, let’s prepare to roll the gimbap. Place the gimbap seaweed sheet on your rolling mat with the rough side facing up. To ensure the sides don’t burst, place another half sheet of seaweed on top, overlapping slightly to create a longer sheet. Wearing disposable gloves (this prevents the rice from sticking), take about one bowlful of the cooled rice and spread it thinly over the seaweed. Using gloves makes it much easier to spread the rice evenly without it clumping.
Step 10
On top of the rice layer, place the beautifully cooked, thick egg omelet. The egg omelet acts as a barrier, helping to contain the moisture from the fillings and preventing the gimbap from bursting.
Step 11
Arrange the prepared fillings neatly over the egg omelet. Start with the stir-fried carrots, followed by the crisp green beans, the golden-brown pink sausage, and finally, the seasoned aged kimchi. Be mindful not to overfill, as this is a common cause of gimbap bursting.
Step 12
Now it’s time to roll the gimbap tightly. First, gently roll the egg omelet over the fillings to enclose them, helping to secure the ingredients. Then, using a bamboo mat or your hands, roll the entire gimbap tightly. Once rolled, brush the surface of the gimbap with a thin layer of sesame oil for a nice sheen. Use a sharp knife and a sawing motion to slice the gimbap into pieces, creating neat, attractive rounds.
Step 13
The secret to preventing burst gimbap sides lies in using the egg omelet layer! It effectively absorbs moisture from the fillings, keeping the seaweed from getting soggy and breaking. The combination of the savory pink sausage and the spicy, tangy aged kimchi is incredibly delicious, so be sure to give this recipe a try!
