Special Green Egg Omelet Gimbap
How to Make Special Green Egg Omelet Gimbap with Spinach
Try making a colorful and healthy green egg omelet gimbap, featuring a vibrant green hue instead of the usual yellow! This special recipe incorporates fresh spinach directly into the egg mixture, creating a beautiful color without putting it inside the rice roll. It’s a perfect dish for kids’ snacks or bento boxes!
Gimbap Ingredients
- 2 bowls cooked rice (warm)
- 2 sheets of gimbap seaweed
- 1 stick imitation crab meat
- 2 strips pickled radish for gimbap
- 2 strips dried seasoned seaweed for gimbap (fish cake)
- 1/4 cucumber
- 1/4 carrot
- 6 eggs
- Pinch of salt
- 6 fresh spinach leaves
- 1 Tbsp water
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
Fish Cake Seasoning
- 1 Tbsp soy sauce
- 1 tsp plum extract
- 1 tsp sesame oil
- 1 tsp rice wine (mirin)
- 1 Tbsp soy sauce
- 1 tsp plum extract
- 1 tsp sesame oil
- 1 tsp rice wine (mirin)
Cooking Instructions
Step 1
First, cut the imitation crab meat into two lengthwise strips to match the gimbap length. Heat 1 Tbsp of cooking oil in a lightly oiled pan over medium-low heat and gently stir-fry the crab meat. This process enhances its flavor and improves its chewy texture. Set aside the stir-fried crab meat to cool.
Step 2
Julienne the carrot. Heat a little oil in a pan over medium-low heat and stir-fry the julienned carrots. Season lightly with a pinch of salt as you stir-fry to enhance the flavor. Cook until the carrots are tender, then set aside.
Step 3
Cut the gimbap fish cake into long strips. In a small pan, combine 1 Tbsp soy sauce, 1 tsp plum extract, 1 tsp sesame oil, and 1 tsp rice wine to make the seasoning sauce. Add the fish cake strips to this sauce and simmer over low heat until the liquid is reduced and the fish cake is glazed. Once the fish cake is tender and glossy, remove from heat and set aside.
Step 4
Now, let’s season the rice for the gimbap. In a bowl with 2 bowls of warm cooked rice, add 1 Tbsp sesame oil, 1 tsp sesame seeds, and a pinch of salt. Gently mix with a spatula, being careful not to mash the rice grains. It’s important to evenly coat each grain of rice with the nutty sesame oil, salty seasoning, and fragrant sesame seeds.
Step 5
Time to roll the gimbap! Place a sheet of gimbap seaweed on a rolling mat. Spread about two-thirds of the seasoned rice evenly over the seaweed, leaving a 1/3 border at the top edge to help seal the roll. Arrange the prepared imitation crab meat, pickled radish, stir-fried carrots, cucumber strips, and seasoned fish cake neatly over the rice. Roll the gimbap tightly, ensuring the filling stays in place. Gently press along the seam to secure the roll.
Step 6
It’s time to make the green egg omelet! Wash the fresh spinach leaves thoroughly and drain them well. In a blender, combine the spinach leaves, 6 eggs, 1 Tbsp water, and a pinch of salt. Blend until smooth to create a vibrant green egg mixture. Ensure there are no spinach lumps for a smooth texture.
Step 7
Heat 1 Tbsp of cooking oil in a non-stick pan over medium-low heat. Pour in the green spinach-egg mixture. Once the bottom starts to set, place the rolled gimbap onto the pan. Before the egg mixture is fully cooked, carefully roll the gimbap, coating it with the egg mixture as you go. This will create a beautiful green omelet layer around the gimbap. Cook slowly over low heat until the inside is fully cooked.
Step 8
Your special green egg omelet gimbap is ready! Slice the gimbap into bite-sized pieces, about 1.5-2 cm thick. Dipping your knife in water slightly before cutting will help you achieve clean, neat slices without crushing the gimbap. Enjoy the visually appealing and deliciously mild flavor of your green egg omelet gimbap!
