Spicy & Sweet Rolled Omelet with Tuna and Kimchi Gimbap
Spicy & Sweet Rolled Omelet with Tuna and Kimchi Gimbap
You’ll Crave This Tomorrow! The Ultimate Combination: Rolled Omelet with Tuna and Kimchi Gimbap ❗
Make a Gimbap so delicious, you’ll be thinking about it even the next day! This Gimbap features a thick, whole rolled omelet for a wonderfully soft texture, complemented by the crisp, refreshing taste of kimchi and the savory kick of spicy tuna. It’s an irresistible combination that’s guaranteed to be a hit!
Gimbap Ingredients- 100g fresh Kimchi (finely chopped)
- 1 can (200g) spicy Tuna & Chili (Gochutuna)
- 1.5 bowls cooked rice (approx. 220g)
- 6 large Eggs
- 2 sheets Gimbap seaweed (Gim)
Omelet & Rice Seasoning- Salt (to taste)
- 1 tsp Sesame oil
- 1 tsp Fish sauce (or soy sauce)
- A little cooking oil (for frying eggs)
- Salt (to taste)
- 1 tsp Sesame oil
- 1 tsp Fish sauce (or soy sauce)
- A little cooking oil (for frying eggs)
Cooking Instructions
Step 1
To make the rolled omelet extra tender and flavorful, separate the yolks from 5 eggs and keep 1 whole egg. In a bowl, combine the 5 egg yolks and 1 whole egg. Add 3-4 pinches of salt and 1 tsp of sesame oil. Whisk gently with a fork or whisk until smooth and well combined. This yolk mixture will create a rich omelet layer.
Step 2
Place the 5 egg whites in a separate bowl. Add a pinch of salt and a tiny amount of cooking oil to the egg whites and mix well. Adding a little oil helps prevent sticking and contributes to a softer texture. Whisk until lightly frothy.
Step 3
Heat a non-stick pan over low heat. Lightly grease the pan with cooking oil using a paper towel. Pour the whisked egg whites into the pan, spreading them thinly. Gently roll the omelet from one edge as it cooks, forming a beautiful cylindrical shape. Ensure it’s rolled tightly to prevent unraveling.
Step 4
Slide the white omelet to one side of the pan. Pour the yolk mixture into the pan, spreading it thinly. Roll this layer around the white omelet as it cooks, just like you did before. This will create a total of two rolled omelets (one white, one yolk), adding beautiful color and layers to your Gimbap.
Step 5
To prepare the delicious Gimbap filling, lightly oil a pan and stir-fry the finely chopped kimchi over medium-low heat until softened. Once the kimchi is tender, add the entire can of spicy tuna (including the oil) and continue to stir-fry. Stir in 1 tsp of fish sauce (or soy sauce) at the bottom of the pan to enhance the flavor. Add the cooked rice and stir-fry everything together, using a spatula to break up any clumps and combine evenly. Transfer the cooked filling to a plate and let it cool slightly. Rolling Gimbap with hot filling can make the seaweed soggy.
Step 6
Prepare to assemble the Gimbap. Place a sheet of Gimbap seaweed (Gim) on a bamboo rolling mat. Spread the slightly cooled rice evenly and thinly over the seaweed, leaving a small border at the top edge. Place the two prepared rolled omelets side-by-side on top of the rice. Using the bamboo mat, carefully and firmly roll the Gimbap from the bottom up, ensuring the filling is tightly enclosed. Roll consistently to create a neat cylinder. Be gentle so the rice grains don’t get mashed.
Step 7
Once rolled, place the Gimbap seam-side down on a cutting board and let it rest for a moment to allow the seaweed to seal. Lightly brush the outside of the Gimbap with sesame oil for a nice sheen. Slice the Gimbap into bite-sized pieces (about 1.5-2 cm thick) using a sharp knife. Now, enjoy your delicious and satisfying Rolled Omelet with Tuna and Kimchi Gimbap!
