Spicy Cheong-cho Gimbap Lunchbox
Spicy Cheong-cho Gimbap Lunchbox
SNS Sensation! Spicy Gimbap with Fruit Salad Lunchbox Recipe
SNS is buzzing about this Cheong-cho Gimbap! Make a delightful lunchbox featuring the appetizingly spicy Cheong-cho Gimbap and a refreshing, sweet-and-sour fruit salad. It’s simple yet offers a uniquely delicious taste!
Spicy Cheong-cho Gimbap Ingredients- 1 bowl of cooked rice
- 1 sheet of fish cake
- 1/5 carrot
- 3 Korean green chili peppers (Cheong-yang peppers)
- 4 sheets of gimbap seaweed
Cheong-cho Gimbap Seasoning & Stir-fry Ingredients- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 0.3 Tbsp oyster sauce
- 0.3 Tbsp sugar
- 0.5 Tbsp minced garlic
Refreshing Fruit Salad- 150g of your favorite fruits (strawberries, kiwi, grapes, etc.)
- 5 Tbsp mayonnaise
- 2-3 pinches of salt
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 0.3 Tbsp oyster sauce
- 0.3 Tbsp sugar
- 0.5 Tbsp minced garlic
Refreshing Fruit Salad- 150g of your favorite fruits (strawberries, kiwi, grapes, etc.)
- 5 Tbsp mayonnaise
- 2-3 pinches of salt
Cooking Instructions
Step 1
First, prepare the filling for the Cheong-cho Gimbap. Lightly rinse the fish cake in cold water. Finely chop the thinly julienned carrot and the Korean green chili peppers after removing the seeds. You can chop them with a knife, but using a food chopper or processor will make it quicker and easier.
Step 2
In a small bowl, combine all the seasoning ingredients for the Cheong-cho Gimbap and mix well. Start with 1 Tbsp of soy sauce…
Step 3
…add 0.3 Tbsp of oyster sauce. The umami from the oyster sauce will enhance the flavor.
Step 4
Add 0.3 Tbsp of sugar to add a hint of sweetness.
Step 5
Add 0.5 Tbsp of minced garlic for a pungent aroma. The garlic will help cut through any richness in the gimbap.
Step 6
Heat a pan over medium heat and add 2 Tbsp of cooking oil. Add the chopped fish cake and begin to stir-fry.
Step 7
Once the fish cake is slightly cooked, add the chopped carrots and green chili peppers, and stir-fry them together. Continue to cook until the carrots become translucent and the vegetables are tender.
Step 8
Pour in the pre-mixed seasoning sauce and stir-fry until all ingredients are well combined. It’s important to cook until the sauce reduces and coats the ingredients.
Step 9
Add the stir-fried filling ingredients to 1 bowl (approx. 200g) of cooked rice.
Step 10
Gently mix and stir-fry the rice with the filling ingredients using a spatula until evenly combined. Be careful not to clump the rice, and mix until the colors of the ingredients are beautifully blended.
Step 11
Prepare the gimbap ham as you prefer. You can place it whole and long, or dice it into bite-sized pieces and stir-fry it with the other ingredients. I cut the ham in half and pan-fried it separately because my pan was small.
Step 12
Lay out a sheet of gimbap seaweed. Spread the cooked rice thinly over the seaweed. Place the long strips of ham or the stir-fried ham in the center of the rice.
Step 13
Roll the gimbap tightly. Lightly brush the edge of the seaweed with sesame oil; this helps seal the roll and adds a nutty aroma.
Step 14
Adjust the size of the gimbap to your preference. I rolled mine small for easy eating, and my husband’s gimbap was rolled a bit thicker.
Step 15
Prepare a mayonnaise dipping sauce to balance the spiciness of the Cheong-cho Gimbap. Dipping the gimbap in mayonnaise will neutralize the heat and make it even more enjoyable.
Step 16
As part of the lunchbox, I also made some Inari Sushi using ingredients I had at home for my husband. (Optional)
Step 17
Let’s make the fruit salad. Any fruits you have at home will work! Cut about 150g of fruit into bite-sized pieces. Place them in a bowl, add 5 Tbsp of mayonnaise, and mix gently. If you’re unsure about the amount of mayonnaise, add it gradually while mixing with the fruit until it’s smoothly coated. A light ivory color indicates the right amount. Add 2-3 pinches of salt to season. If you have nuts, crushing some cashews or almonds and adding them will provide a delightful crunch and nutty flavor, making it even tastier.
