Spicy Cheongyang Anchovy and Egg Gimbap Recipe
Spicy Cheongyang Anchovy and Egg Gimbap Recipe
Perfect for a Lack of Appetite! The Fantastic Harmony of Spicy Anchovies and Savory Eggs, Making Cheongyang Anchovy Egg Gimbap
Spicy stir-fried Cheongyang anchovies, soft egg omelets, crisp pickled radishes, and tangy pickled peach slices! This is the quintessential homemade gimbap that the whole family will love. Especially, the pickled peach roll is a key to gimbap, reducing richness and adding refreshing flavor, making it even more delicious. Create a delightful mealtime with this special gimbap that is as pleasing to the eye as it is to the palate!
Egg Omelet Ingredients and Seasoning- 3 eggs
- 1 tsp mayonnaise
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp water
Gimbap Filling Ingredients- 4 sheets of gimbap seaweed
- 2 strips of pickled radish for gimbap, cut in half
- Approx. 10 slices of pickled peach, cut
- 200ml of stir-fried Cheongyang anchovies (regular stir-fried anchovies are also delicious if you don’t have Cheongyang)
- 2 heaping bowls of cooked rice
- 4 sheets of gimbap seaweed
- 2 strips of pickled radish for gimbap, cut in half
- Approx. 10 slices of pickled peach, cut
- 200ml of stir-fried Cheongyang anchovies (regular stir-fried anchovies are also delicious if you don’t have Cheongyang)
- 2 heaping bowls of cooked rice
Cooking Instructions
Step 1
In a bowl, whisk together 3 eggs, 1 tsp mayonnaise, 1/2 tsp salt, 1/2 tsp sugar, and 1 tbsp water. For a smoother egg omelet, you can strain the mixture through a sieve.
Step 2
Lightly grease a pan and pour the egg mixture thinly over low heat. Cook until golden brown on both sides. Once cooled, cut into thin strips. (Tip: Cooking the egg omelet over low heat slowly will prevent it from burning and ensure a beautiful color.)
Step 3
Prepare the pickled radish for gimbap by cutting the 2 strips in half. Slice approximately 10 slices of pickled peach. (Pickled Peach Tip: You can use store-bought pickled peaches or make your own by pickling them in a 1:1:1 ratio of vinegar, sugar, and water. Recipe: http://www.10000recipe.com/link.html?seq=6900252&medium=copy&source=share)
Step 4
Prepare the spicy stir-fried Cheongyang anchovies. If Cheongyang anchovy stir-fry is unavailable, regular stir-fried anchovies will also be very tasty. (Cheongyang Anchovy Stir-fry Tip: Stir-fry anchovies in oil, then add soy sauce, sugar, and gochujang (Korean chili paste) to stir-fry together for a spicier flavor. Recipe: http://www.10000recipe.com/link.html?seq=6900216&medium=copy&source=share)
Step 5
Season 2 heaping bowls of cooked rice by adding 1 tbsp tuna extract, 1 tbsp sesame oil, and plenty of toasted sesame seeds. Mix gently with a spatula to avoid mashing the rice grains.
Step 6
Place a sheet of gimbap seaweed on a rolling mat. Spread a handful of the seasoned rice thinly over the seaweed, about 1/3 of a bowl’s worth, or enough to cover about one egg’s worth. Spreading the rice thinly is key to preventing the gimbap from breaking.
Step 7
Arrange the pickled radish, julienned egg omelet, and Cheongyang anchovy stir-fry attractively on top of the rice. Avoid overfilling with ingredients, as this can cause the gimbap to break.
Step 8
Roll the gimbap tightly, ensuring the end of the seaweed reaches the rice layer. This will help the gimbap hold its shape and prevent it from unraveling.
Step 9
If the end of the gimbap tears slightly during rolling, you can patch it up with a small piece of seaweed. (Tip: When slicing the gimbap, lightly moisten your knife with water or sesame oil. This will prevent the rice from sticking and allow for clean cuts.)
