Romantic Rose Gimbap for a Spring Outing
Create Beautiful Rose-Shaped Gimbap for Your Spring Picnic Lunchbox
As the days grow brighter and greener, it’s the perfect time for outdoor adventures! To celebrate this beautiful spring season, I’ve prepared a special lunchbox recipe: Rose Gimbap. Using just ham and spinach, you can easily create these visually stunning rolls. They’re perfect for picnics, special occasions, or simply to brighten up your everyday meals. The delightful combination of seasoned rice, fresh spinach, and savory ham makes every bite a joy.
Gimbap Ingredients
- 4 sheets of Gim (seaweed for gimbap)
- 1/2 bunch of spinach (approx. 150g)
- 2 large eggs
- 90g sliced ham (canned or pre-sliced)
- Rice for 2 servings (approx. 400g cooked warm rice)
Seasoning & Seasonings
- Pinch of salt (for blanching and seasoning rice)
- Sesame oil or perilla oil, to taste (for seasoning rice and spinach)
- Toasted sesame seeds, to taste (for seasoning rice)
- Pinch of salt (for blanching and seasoning rice)
- Sesame oil or perilla oil, to taste (for seasoning rice and spinach)
- Toasted sesame seeds, to taste (for seasoning rice)
Cooking Instructions
Step 1
First, let’s prepare the ham. It’s convenient to use sliced ham that can be eaten raw. Cut the ham into pieces that will match the size of your egg crepes.
Step 2
Thoroughly wash the spinach under running water, making sure to remove all dirt from the roots.
Step 3
Bring a pot of water to a rolling boil with a pinch of coarse salt. Add the washed spinach and blanch for about 30 seconds to 1 minute, just until it wilts. Be careful not to overcook it, as it can become mushy.
Step 4
Immediately rinse the blanched spinach in cold water to stop the cooking process. Then, squeeze out as much excess water as possible using your hands. This step is crucial to prevent the gimbap from becoming soggy.
Step 5
To the squeezed spinach, add a pinch of salt and a drizzle of sesame oil (or perilla oil). Gently toss with your hands until well combined. This seasoned spinach will serve as the green leaves of your rose.
Step 6
In a clean bowl, crack the 2 eggs and add a tiny pinch of salt. Whisk well with a fork or whisk until the egg mixture is smooth. For a more delicate texture, you can strain the egg mixture through a fine-mesh sieve.
Step 7
Heat a non-stick pan over medium-low heat with a very thin layer of oil (you can wipe it with a paper towel). Pour the whisked egg mixture thinly and evenly. Cook slowly until the bottom is set and lightly golden. Flip and cook briefly on the other side.
Step 8
Once the egg crepes are cooked, cut them into two pieces, sized to match your ham slices. This will help create a more defined rose shape when rolled.
Step 9
You can use the sliced ham as is, but I lightly pan-fried it in a dry pan (without oil) just to enhance its flavor and firm it up slightly. This prevents it from becoming too soft in the gimbap.
Step 10
Now, let’s assemble the rose. Lay a sheet of gimbap seaweed flat on your work surface. Arrange 3-4 slices of ham overlapping each other horizontally to create a longer strip. Overlapping them will give the rose petals more volume.
Step 11
On top of the ham, place the cut egg crepes, aligning them with the ham. The yellow crepe layered over the pink ham creates a beautiful rose petal effect. (This step is optional if you want a simpler rose; you can also make roses using only ham.)
Step 12
Starting from one end, tightly roll up the ingredients. Press firmly as you roll to ensure the filling stays compact and doesn’t unravel. The key is to roll it snugly.
Step 13
You can create beautiful rose-shaped fillings using just ham, or combine it with egg crepes. Rolling ham can create a red rose effect, while egg crepes suggest a yellow rose, allowing for variety in your gimbap.
Step 14
In a bowl with the warm cooked rice, add a generous amount of sesame oil (or perilla oil), salt, and toasted sesame seeds. Gently mix the rice with a spatula or spoon, lifting from the bottom, to ensure the seasonings are evenly distributed without mashing the grains. Seasoning the rice is key to the overall flavor of the gimbap.
Step 15
Spread a thin, even layer of the seasoned rice over the gimbap seaweed. Don’t spread it too thick, or the gimbap might break when rolled. Arrange the seasoned spinach lengthwise over the rice, like the leaves of a rose.
Step 16
Place the rolled ham (or ham and egg crepe rolls) you prepared earlier in the center of the spinach. Gently shape the ham as you place it to enhance the rose appearance.
Step 17
If you made the rose using only ham, now place the egg crepe strips alongside or on top of the ham to add more visual appeal and volume. (Alternatively, if you rolled ham and egg crepes separately, place each onto the spinach.)
Step 18
Now, begin rolling the gimbap from the bottom edge, pressing firmly to keep the ingredients tightly packed. Using a bamboo rolling mat will help you achieve a neater roll. Once rolled, you’ll have your beautiful rose gimbap!
Step 19
Once the gimbap is rolled, place it on a cutting board and slice it into bite-sized pieces, about 1.5 to 2 cm thick. Dipping your knife in water before each cut will prevent the rice from sticking and ensure clean slices.
Step 20
When slicing the gimbap, gently press the ham part with your finger. This technique helps to enhance the three-dimensional effect of the rose, making your gimbap look even more stunning. Try this tip!
Step 21
Voila! Your beautiful rose gimbap is complete. Each bite offers a harmonious blend of savory ham and fresh spinach.
Step 22
Arrange your lovingly made rose gimbap in a lunchbox. Sharing these delightful rolls on a spring outing with friends and family will make the day even more memorable.
