Savory Bacon & Cheese Rice Rolls
Savory Bacon & Cheese Rice Rolls
Irresistible Bacon Cheese Gimbap Recipe (Perfect for Spring Picnics & Lunchboxes!)
Discover how to make delicious Bacon Cheese Gimbap using bacon from your fridge! This recipe not only offers a delightful combination of savory bacon and your favorite fillings but also shares tips for making your gimbap look neat and beautiful. Perfect for lunchboxes or a special treat!
Main Ingredients- 18 strips of thick-cut bacon
- 1 medium carrot
- 5 large eggs
- 12 strips of gimbap ham (Korean ham roll)
- 6 strips of pickled radish (danmuji)
- 12 strips of seasoned burdock root (u-geojorim)
- 12 fresh perilla leaves (kkaennip)
- 9 sheets of gimbap seaweed (gim)
Cooking Instructions
Step 1
First, let’s prepare the gimbap ham to add extra flavor. Place the gimbap ham strips in a dry, unheated pan and cook until golden brown. This process helps to render some of the fat, making the ham more flavorful and less greasy.
Step 2
Next, we’ll make a delicate egg omelet. Crack 5 eggs into a bowl, add 2 pinches of salt, and whisk thoroughly, ensuring to break down the chalazae (the white stringy bits). Whisking until slightly frothy will result in a tender omelet.
Step 3
Heat a non-stick pan over medium-low heat and add 3 tablespoons of cooking oil. Pour the whisked egg mixture thinly into the pan to create an even layer. Cook until set, then flip and cook the other side until lightly golden. Avoid making the omelet too thick, as it needs to be easily rolled. Once cooked, let it cool slightly and then slice it into strips suitable for gimbap filling.
Step 4
Now it’s time to cook the star ingredient: bacon! Cook the bacon strips in a dry pan over medium heat until they are crispy and golden brown. You can lightly pat the cooked bacon with paper towels to absorb excess grease for a cleaner taste.
Step 5
Peel the carrot and then slice it thinly into julienne strips. It’s best to cut them into uniform, thin strips so they cook evenly and blend well within the gimbap.
Step 6
Using the same pan you cooked the bacon in (you can add a tiny bit of oil if needed), stir-fry the julienned carrots. Sprinkle 2 pinches of salt and cook just until the carrots are slightly tender but still retain a slight crispness. This preserves their natural sweetness.
Step 7
Let’s season the rice for the gimbap. In a bowl, combine 4 cups of warm cooked rice with 1.5 tablespoons of sesame oil, 1 tablespoon of toasted sesame seeds, and 3 pinches of salt. Gently mix the rice with a spatula, being careful not to mash the grains, to create a fragrant and evenly seasoned rice.
Step 8
Wash the perilla leaves thoroughly under running water and trim off the stems. Now all your gimbap fillings are ready: the ham, egg omelet, crispy bacon, sautéed carrots, pickled radish, seasoned burdock root, and aromatic perilla leaves. Doesn’t it look appetizing?
Step 9
It’s time to roll the gimbap! Spread about 3/4 of the seasoned rice thinly and evenly over a sheet of gimbap seaweed, leaving a small border at the top. Be careful not to overfill with rice, as this can cause the roll to break. Place a half-sheet of seaweed on top of the rice, then layer 2 perilla leaves over the seaweed. Arrange 3 strips of the cooked bacon evenly on top of the perilla leaves.
Step 10
Now, generously add the remaining fillings: the gimbap ham, egg omelet strips, pickled radish, and seasoned burdock root on top of the bacon. Feel free to customize with your favorite ingredients!
Step 11
Once all the fillings are in place, carefully roll the gimbap. Start from the bottom edge closest to you, tucking the fillings in as you roll. Apply gentle, even pressure to create a firm, compact roll. Lightly moisten the top edge of the seaweed with water to seal the roll securely.
Step 12
Slice the rolled gimbap into bite-sized pieces. Dipping your knife in water between cuts will help prevent the rice from sticking and ensure clean slices. Enjoy your delicious Bacon Gimbap, savoring the wonderful combination of crispy bacon and perfectly seasoned rice!
