Aromatic Perilla Oil and Pollack Roe Gimbap
How to Make Perilla Oil Pollack Roe Gimbap: Easy Pollack Roe Recipe, Using Fish Sauce, Simple Gimbap for Beginners
Hello everyone! Today, I’m excited to share a recipe for fragrant Perilla Oil and Pollack Roe Gimbap, designed to whet your appetite. The combination of savory pollack roe and nutty perilla oil is truly exceptional, evoking warm memories of gimbap lovingly prepared by parents in childhood. The exquisite balance of pollack roe’s umami and perilla oil’s aroma makes it incredibly delicious. If you’re a fan of pollack roe, you absolutely must try making this simple yet special gimbap! Let’s get started with the detailed instructions for making this delightful Perilla Oil Pollack Roe Gimbap!
Gimbap Ingredients- Freshly cooked rice: 210g (approx. 1 bowl)
- Fresh pollack roe: 1/3 – 1/2 portion
- Unsalted roasted seaweed sheets (Mugami Gim): As needed
- Toasted perilla oil: 1 Tbsp
- Umami fish sauce: 1/3 Tbsp
- Ground black pepper: To taste
Cooking Instructions
Step 1
First, prepare about 1/3 to 1/2 of a pollack roe portion. Carefully slice the pollack roe in half lengthwise with a knife. Gently separate the roe from the membrane, discarding the tough outer skin.
Step 2
In a bowl, combine the separated pollack roe with 1 Tbsp of toasted perilla oil, 1/3 Tbsp of umami fish sauce for depth of flavor, and a pinch of ground black pepper according to your preference. Mix these ingredients gently with chopsticks or a spoon until well combined and the flavors meld.
Step 3
Prepare 210g of freshly cooked rice, which is roughly one standard bowl. Using warm rice will make rolling the gimbap much easier.
Step 4
Get ready your unsalted roasted seaweed sheets (Mugami Gim). These sheets lack salt, allowing the natural savoriness of the pollack roe to shine and create a more harmonious flavor profile.
Step 5
Lay a sheet of Mugami Gim on a bamboo rolling mat. Spread a thin, even layer of the prepared rice over the seaweed, leaving a small margin at the top edge. Spoon the seasoned pollack roe mixture onto the rice. Using the bamboo mat, carefully and tightly roll the gimbap. Ensure it’s rolled firmly enough to hold its shape without squishing the rice too much.
Step 6
Once rolled, place the finished gimbap onto a serving plate. Slice it into bite-sized pieces for easy enjoyment.
Step 7
Congratulations! Your delicious Perilla Oil Pollack Roe Gimbap is ready to be enjoyed. The wonderful fusion of aromatic perilla oil and savory pollack roe is truly a treat!
