Unique! ‘Rolled Omelet Namul Gimbap’ Made with Leftover Seasoned Vegetables
Unique! ‘Rolled Omelet Namul Gimbap’ Made with Leftover Seasoned Vegetables
Don’t Throw Away Leftover Namul! The Secret to Reimagining Delicious Namul Gimbap
Utilize those precious leftover seasoned vegetables from holidays or feasts to create a wonderful meal or a special snack. When you wrap savory pickled radish and mild vegetables in seasoned namul gimbap and cover it with a soft omelet, you get ‘Rolled Omelet Namul Gimbap’ that’s excellent in taste, nutrition, and appearance. The texture of the namul ingredients and the omelet combined is delightful, making it a perfect recipe for children’s snacks or an appetizer for adults.
Gimbap Ingredients- 1/6 Carrot, finely julienned
- 2 sheets Pickled Radish (Danmuji), drained and cut lengthwise
- 2 Tbsp Cooking Oil, for sautéing and for the omelet
- 40g Seasoned Spinach (Sigeumchi Namul), squeezed to remove excess water
- 30g Seasoned Balloon Flower Root (Doraji Namul), squeezed to remove excess water
- 30g Seasoned Bracken Fern (Gosari Namul), squeezed to remove excess water
- 2 bowls Cooked Rice, warm
- 4 Eggs
- 2 tsp Cornstarch (to mix with egg for a smooth omelet)
- Pinch of Salt
- 2 sheets Seaweed (Gim)
Rice Seasoning- 1 tsp Sugar
- 1 Tbsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- Pinch of Salt
- 1 tsp Sugar
- 1 Tbsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- Pinch of Salt
Cooking Instructions
Step 1
First, prepare the gimbap filling ingredients. Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the julienned carrots and a pinch of salt, then sauté for about 2-3 minutes until softened. Transfer the sautéed carrots to a paper towel to absorb any excess oil. This step prevents the gimbap from becoming soggy.
Step 2
In a bowl with the warm cooked rice (2 bowls), add the rice seasoning ingredients: 1 tsp toasted sesame seeds, 1 tsp sugar, 1 Tbsp sesame oil, and a pinch of salt. Gently mix using a rice paddle, holding it vertically, to avoid mashing the rice grains. It’s important to mix lightly so that the seasoning is evenly distributed among each grain of rice.
Step 3
Place 2 sheets of seaweed (gim) on a bamboo rolling mat, without overlapping. Spread the seasoned rice thinly over the seaweed, leaving about a 1 cm border along the top edge. Be careful not to spread the rice too thick, as it can cause the gimbap to burst. Arrange the prepared bracken fern, sautéed carrots, pickled radish, drained spinach, and balloon flower root neatly on top of the rice. Avoid overfilling, as it makes rolling difficult. Using the bamboo mat, firmly and evenly roll the gimbap, ensuring the filling stays compact.
Step 4
Now, it’s time to create the omelet coating. In a bowl, crack the 4 eggs. Add the 2 tsp cornstarch and a pinch of salt. Whisk gently, without creating too much foam, until well combined. Adding cornstarch helps the omelet layer to be smooth and slightly chewy, and prevents it from tearing.
Step 5
Time to cook the omelet. Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Pour the beaten egg mixture thinly into the pan. Before the egg is fully set, place the rolled gimbap in the center of the pan. Slowly roll the gimbap, turning it gently to ensure the egg coats the entire roll. Be mindful of the heat to prevent the egg from burning. Continue to roll the gimbap back and forth until the egg is completely cooked and golden.
Step 6
Once the gimbap is cooked with a golden-brown omelet, remove it from the pan and let it cool slightly. Slicing it while hot can cause the inside to become mushy. Once it has cooled a bit, dip a knife in water and slice the gimbap into bite-sized pieces for a neat presentation. For an extra touch of shine, you can brush a little sesame oil on top.
