Crispy Lettuce Gimbap (Samchu Gimbap)
How to Make Refreshing Lettuce Gimbap with Seasonal June Lettuce
I absolutely love gimbap and eat it at least once a week! Today, I didn’t have spinach or cucumbers at home, so I decided to make a special gimbap using fresh, in-season lettuce. It’s incredibly crunchy and delicious, and even better because there’s no need to pickle or season the ingredients separately, making it super convenient. Enjoy a unique gimbap experience with fresh lettuce!
Gimbap Ingredients- 3 cups cooked rice
- 5 sheets of seaweed for gimbap (gim)
- 2/3 carrot (approx. 50g)
- 3 eggs
- 7 fresh lettuce leaves
- 5 sticks of gimbap ham
- 5 sticks of pickled radish (danmuji)
- 2.5 sticks of imitation crab meat (surimi, approx. 50g)
- 1 sheet of dried kelp (kombu) for cooking rice
Rice Seasoning & Flavor- 0.5 tsp sea salt
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- Pinch of seasoned salt (for adjusting rice flavor)
- 0.5 tsp sea salt
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- Pinch of seasoned salt (for adjusting rice flavor)
Cooking Instructions
Step 1
First, wash and peel the carrot, then julienne it into long, thin strips suitable for gimbap filling. Heat a pan over medium-high heat with a little cooking oil. Add the julienned carrots and 3 pinches of sea salt, and stir-fry until tender. Be careful not to overcook them until they become mushy; stir-frying to retain the carrot’s natural sweetness is key.
Step 2
Wash the fresh lettuce leaves thoroughly under running water and pat them dry. Then, julienne them into long strips, similar in length to the carrots. Cutting the lettuce not too thinly will help maintain its crispiness inside the gimbap.
Step 3
Cut the imitation crab meat sticks lengthwise in half. This will make them easier to arrange inside the gimbap and look neat.
Step 4
In a dry pan (no oil), grill the gimbap ham sticks on both sides until lightly browned. Once grilled, cut them into lengths suitable for the gimbap. Lightly grilling the ham enhances its flavor.
Step 5
Crack the 3 eggs into a bowl, add 3 pinches of sea salt, and beat them well. For a smoother egg omelet, you can strain the egg mixture through a sieve.
Step 6
Heat a non-stick pan over low heat and pour in a thin layer of the beaten egg. Cook until set, then flip and cook the other side. Once cooked, let it cool slightly, then slice it into long, thin strips about 0.5 cm thick. Slicing them too thickly can cause the gimbap to break when rolling.
Step 7
Take out 5 sticks of pickled radish (danmuji). Arrange all the prepared gimbap ingredients (stir-fried carrot, julienned egg omelet, imitation crab meat, grilled ham, pickled radish) neatly on a large tray or plate. This makes the rolling process much easier.
Step 8
While the rice is still warm, add 1 Tbsp sesame oil and 1 tsp sesame seeds to the 3 cups of cooked rice. Gently mix with a rice paddle, being careful not to mash the rice grains. Finally, add a pinch of seasoned salt to adjust the overall flavor of the rice. Ensure the rice is neither too wet nor too dry.
Step 9
Place a sheet of gim (seaweed) on a sushi rolling mat, with the rough side facing up. Spread a thin, even layer of the seasoned rice over about two-thirds of the gim. Arrange the prepared ingredients—julienned lettuce, stir-fried carrots, egg omelet strips, imitation crab meat, ham, and pickled radish—neatly on top of the rice. I highly recommend using more lettuce than you might think; its crispiness complements the other ingredients beautifully and elevates the gimbap’s taste.
Step 10
Once all the ingredients are in place, use the sushi mat (or your hands) to carefully roll the gim tightly from the edge closest to you. Ensure the filling doesn’t spill out, and roll it firmly so it holds its shape. Lightly wetting the edge of the gim with water will help seal it securely.
Step 11
Remove the rolled gimbap from the mat and slice it into bite-sized pieces (about 1.5 cm thick). For a glossy finish and extra flavor, brush the outside of the gimbap with a little sesame oil. Now, enjoy your delicious and refreshing lettuce gimbap, packed with the delightful crunch of fresh lettuce!
