Spicy Gochujang Gimbap
Spicy Gochujang Gimbap
Forget White Rice Gimbap! Capture Taste Buds with Special ‘Gochujang Gimbap’!
Hello everyone! Today, I’m introducing a recipe for ‘Gochujang Gimbap,’ which boasts an exquisite spicy and sweet flavor. Inspired by a popular restaurant in Nakseongdae, this recipe will surely tantalize adult palates with the fantastic combination of spicy gochujang and rice. If you’re looking for a simple yet special gimbap, make it right now! Brought to you by ‘Sesangui Modeun Recipe’ and ‘Mangae Recipe’.
Gimbap Filling Ingredients- 4 perilla leaves
- 2 strips of pickled radish for gimbap
- 2 strips of ham for gimbap
- Suitable amount of burdock root for gimbap
- 1 handful of shredded carrots
- 2 eggs
- 2 sheets of gimbap seaweed
- 1 Tbsp cooking wine (mirin or similar)
- Pinch of salt
- A little sesame seeds
- Vegetable oil, as needed
Spicy Gochujang Rice Seasoning- 1.5 bowls of cooked rice
- 3 Tbsp seasoned gochujang (Korean chili paste)
- A little sesame oil
- 1.5 bowls of cooked rice
- 3 Tbsp seasoned gochujang (Korean chili paste)
- A little sesame oil
Cooking Instructions
Step 1
First, let’s prepare the egg strips for the gimbap. In a bowl, beat 2 eggs with 1 tablespoon of cooking wine and a pinch of salt until well combined.
Step 2
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Pour in the beaten egg mixture. Once the egg is about half-cooked, gently stir it with chopsticks or a spatula while it cooks. Then, fold it to create a thick, rolled omelet. Remove the cooked egg from the pan and let it cool slightly.
Step 3
In the same pan, add a little more vegetable oil. Stir-fry the gimbap ham first, then add the shredded carrots and stir-fry together until the carrots are slightly tender. (If your burdock root is already pre-cooked, you don’t need to stir-fry it separately.)
Step 4
In a bowl of warm rice (about 1.5 bowls), mix in 3 tablespoons of seasoned gochujang and a little sesame oil. Use a spatula to gently combine the ingredients, being careful not to mash the rice grains. Let it cool slightly. This step allows the gochujang flavor to fully infuse the rice, making it even more delicious.
Step 5
Now, let’s roll the gimbap. Place one sheet of gimbap seaweed shiny-side down on your rolling mat. Spread the gochujang-seasoned rice thinly over the seaweed, leaving a small margin at the top edge for sealing. Layer the perilla leaves on top of the rice. Then, arrange the pickled radish strips, stir-fried ham and carrots, and the sliced egg omelet in order. You can also add some burdock root here. Make sure not to spread rice all the way to the top edge, as this helps the roll seal properly.
Step 6
Roll the gimbap tightly from the bottom edge upwards. Once rolled, brush the outside of the gimbap with a little sesame oil for a glossy finish. Slice the gimbap into bite-sized pieces and sprinkle with sesame seeds to complete your spicy and sweet gochujang gimbap! Enjoy this special treat on any occasion.
