Soft Egg Gimbap Recipe
Soft Egg Gimbap Recipe
Soft Egg Gimbap Loved by the Whole Family
My father raises a few chickens, and we get plenty of fresh eggs every day. Since it’s winter, we worry about the eggs freezing, so we always have an abundance of them. Using my father’s fresh eggs, I’ve created a soft gimbap recipe that’s gentle enough for elders to enjoy. This is a gimbap recipe that everyone, young and old, will love.
Gimbap Ingredients- 1.5 bowls of fluffy cooked rice
- 16 sheets of soy-sauce pickled perilla leaves
- 5 extra-large eggs (standard large size found in most supermarkets)
- 2 sheets of dried seaweed for gimbap (gim)
- 2 strips of pickled radish for gimbap (danmuji)
Rice Seasoning- 1 tsp salt
- 2 Tbsp perilla oil
- 1 tsp salt
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
For the star of our gimbap, prepare extra-large eggs. The eggs commonly sold in supermarkets are usually extra-large. The sizes of eggs, from smallest to largest, are peewee, small, medium, large, extra-large, and jumbo.
Step 2
In a bowl, whisk together the 5 eggs with about 2 pinches of salt. Heat a pan over low heat, then pour a thin layer of the egg mixture to create a delicate omelet. Cook until lightly golden on both sides. You’ll want to make about 3 thin omelets to match the amount of rice.
Step 3
Once cooked, slice the egg omelets thinly to fit the width of your gimbap. Squeeze any excess liquid from the soy-sauce pickled perilla leaves and remove their stems. This ensures the gimbap rolls neatly without tearing.
Step 4
In 1.5 bowls of fluffy cooked rice, add 2 tablespoons of perilla oil and 1 teaspoon of salt. Use a spatula to gently ‘cut’ and mix the rice, ensuring the seasoning is evenly distributed without mashing the grains. Spread the seasoned rice thinly over a sheet of gimbap seaweed, covering about 4/5 of the surface. Leave a narrow strip of bare seaweed at the top edge – this helps prevent the gimbap from unraveling when rolled.
Step 5
On top of the rice-covered seaweed, layer about 8 sheets of the prepared soy-sauce pickled perilla leaves. The fragrant perilla will add a wonderful depth of flavor to the gimbap.
Step 6
Place one strip of pickled radish and half of the thinly sliced egg omelet onto the perilla leaves. The tenderness of the egg layers will enhance the overall texture.
Step 7
Add another layer of about 8 pickled perilla leaves over the egg omelet. Wrapping with perilla leaves once more helps to create a firmer roll, prevents the fillings from shifting, and makes the egg gimbap visually more appealing.
Step 8
Now, carefully roll the gimbap using the seaweed. Gently hold the fillings in place with your fingers as you roll tightly. Lightly moisten the top edge of the seaweed with water to help seal the roll securely.
Step 9
Once rolled, slice the gimbap into bite-sized pieces. Brushing a little sesame oil or perilla oil on the cut surfaces will give it a nice sheen and make it look even more appetizing.
Step 10
The egg omelet is wonderfully soft, making it ideal for baby food gimbap. It’s also gentle on digestion, perfect for elders. The delightful chewiness of the pickled perilla leaves combined with the tender egg creates a fantastic harmony, making this a gimbap the whole family can thoroughly enjoy.
