Savory Rolled Omelette Gimbap (Egg Gimbap)
Savory Rolled Omelette Gimbap (Egg Gimbap)
Easy & Savory Namul Gimbap with Leftover Vegetables, Cheese, and Egg Recipe
Make a delicious and rich namul gimbap using leftover namul (seasoned vegetables) from Lunar New Year’s Day, combined with cheese and egg. Using sticky rice with red beans makes it even tastier. This recipe proves that leftover vegetable side dishes can be fantastic gimbap fillings, showcasing its versatility.
Gimbap Ingredients- Leftover Namul 150g (e.g., fern bracken, dried radish greens, dried eggplant, dried pumpkin stems)
- Cooked Rice 2 bowls (sticky rice with red beans, or plain white rice, mixed grain rice)
- Gimbap Seaweed Sheets 3 sheets
- Eggs 5
- Cheddar Cheese 4 slices
- Pickled Ginger (Gari-gari) a little
Rice Seasoning- Sesame Oil 2 Tbsp
- Sesame Seeds 1 Tbsp
- Sesame Oil 2 Tbsp
- Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
First, here are the namul ingredients for the gimbap. I’ve prepared leftover fern bracken, dried radish greens, dried eggplant, and dried pumpkin stem namul from Lunar New Year’s Day. I’m using sticky rice cooked with red beans, but regular white rice or mixed grain rice will also be delicious.
Step 2
In the warm cooked rice, add 2 Tbsp of sesame oil and 1 Tbsp of sesame seeds, and mix thoroughly. Gently combine the rice to avoid mashing the grains. It’s important to let the rice cool down a bit before rolling the gimbap. If the rice is too hot, the seaweed can shrink, resulting in a misshapen gimbap.
Step 3
Crack 5 eggs into a bowl, add 1 Tbsp of tsuyu and 1 Tbsp of mirin, and whisk well. Using chopsticks to break the chalazae (egg white strands) will help create a smoother egg omelette.
Step 4
Heat a non-stick pan over medium-low heat and add 1 Tbsp of sesame oil. Gently spread it with a paper towel to lightly coat the pan. Once the pan is warm, pour in about half of the beaten egg mixture and spread it thinly. When the surface of the egg appears set and the edges are cooked, carefully transfer it to a plate or cutting board without flipping. This method ensures a tender omelette that’s perfect for rolling into gimbap. Prepare two such egg omelettes.
Step 5
Place a sheet of gimbap seaweed with the rough side facing up. Overlap half a sheet of seaweed at the bottom edge to extend the length of the seaweed sheet. Spread about one bowl of the seasoned rice thinly and evenly over the seaweed. Wearing disposable gloves will prevent the rice from sticking to your hands, making it much easier to spread.
Step 6
Place one of the prepared egg omelettes on top of the rice, followed by 1-2 slices of cheddar cheese. Then, add a generous portion of the prepared namul. I’ve added some pickled ginger for a refreshing sweet and sour kick. Finally, layer the dried pumpkin stems on top to complete the filling.
Step 7
Now, it’s time to roll the gimbap tightly. First, roll the part with the egg omelette inwards, creating a tighter core for the gimbap. This step helps to secure the filling ingredients.
Step 8
You can roll the gimbap tightly using your hands, even without a bamboo mat. Gently press and shape the gimbap as you roll it to the end, ensuring the rice and fillings stay in place. Once rolled, brush a little sesame oil over the surface of the gimbap for a glossy finish and added savory aroma.
Step 9
When slicing the gimbap, it’s best to use a sawing motion, moving the knife back and forth gently. Lightly oiling the knife or wiping it with sesame oil will help prevent the gimbap from getting crushed or falling apart, resulting in clean cuts.
Step 10
The combination of the egg omelette and cheese makes this gimbap exceptionally savory, and it pairs wonderfully with the deep flavors of the namul. The sweet, sour, and slightly spicy pickled ginger interspersed throughout provides a refreshing contrast that cuts through any richness, creating a wonderfully balanced and unique gimbap that you won’t get tired of eating!
