Rolled Omelet Gimbap with Pickled Radish Wraps
Rolled Omelet Gimbap with Pickled Radish Wraps
How to Make Delicious Gimbap with Pickled Radish Wraps: A Rolled Omelet Gimbap Recipe
Sweet and tangy pickled radish wraps nestled inside the gimbap! A burst of refreshing flavor awaits.
Ingredients- 1 bowl of cooked rice
- 2 large eggs
- 3 sheets of pickled radish wraps (ssammu)
- 1 sheet of dried seaweed (gim)
- 3 fresh perilla leaves (kkaennip)
- 1/4 carrot
- 1 slice of processed cheese
- 2 Tbsp cooking oil
- Pinch of salt
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, crack the eggs into a bowl, add a pinch of salt, and whisk well. Heat 1 Tbsp of cooking oil in a square omelet pan (a regular pan will also work) over medium-low heat. Pour a thin layer of the beaten eggs and, once it starts to set, carefully roll it up from one end. Slide the cooked omelet to one side of the pan, add a little more oil, and pour in the remaining egg mixture. Repeat the rolling process to create a thick rolled omelet.
Step 2
Place the finished rolled omelet on a bamboo sushi mat. Gently press with the mat to shape it into a round log. This step helps to ensure clean slices when you cut the gimbap later.
Step 3
Finely julienne the carrot. Heat the remaining 1 Tbsp of cooking oil in a pan over medium heat. Add the julienned carrots and a pinch of salt, then stir-fry until softened. It’s important to stir-fry the carrots to bring out their natural sweetness.
Step 4
Season the warm cooked rice with 1 tsp of sesame oil and a pinch of salt. Mix gently with a rice paddle, being careful not to mash the grains, until well combined.
Step 5
Lay a sheet of seaweed (gim) on a clean work surface, shiny side down. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1cm border at the top edge to help seal the roll. Place half slices of the processed cheese on top of the rice.
Step 6
Arrange the perilla leaves on top of the cheese for a fragrant layer. Then, layer the pickled radish wraps (ssammu) over the perilla leaves. Gently pat the pickled radish wraps dry before placing them to prevent the rice from becoming too moist.
Step 7
Now, place the rolled omelet and the stir-fried carrots lengthwise on top of the pickled radish wraps. Using the bamboo mat, roll the gimbap tightly, ensuring the fillings don’t spill out. Start by lifting the edge of the rice-covered seaweed and rolling it over the fillings. Then, use the mat to firmly roll the gimbap into a compact cylinder.
Step 8
Slice the gimbap into bite-sized pieces. For a nice sheen and added flavor, brush the outside of the gimbap with a little sesame oil. To get clean cuts, slightly dampen your knife with water or wipe it with a damp paper towel between slices to prevent the rice from sticking.
