Aromatic Spring Vegetable Gimbap
Spring Vegetable Gimbap Lunchbox Recipe Full of Spring’s Freshness
Seeing the beautiful flowers blooming cheerfully on the streets truly signals the arrival of spring. The warm spring energy makes me yearn for an outing! And what’s a spring picnic without a delicious lunchbox? I made gimbap packed with the flavors of spring vegetables, and taking it on a hike for lunch was an absolute delight, better than any feast! This gimbap, with its harmonious blend of fresh spring greens and colorful ingredients, is a treat for both the eyes and the palate. Try making this special gimbap filled with the essence of spring!
Gimbap Ingredients- 2 servings of rice (prepared warm)
- 3 sheets of gimbap seaweed
- 1 head of spring greens (like ‘bomdong’ or napa cabbage)
- 1 bunch of water dropwort (‘minari’)
- 4 eggs
- 1/2 carrot
- 60g pickled radish (‘danmuji’)
- A little sesame oil
- A little sesame seeds
- A little cooking oil
- A little salt
Cooking Instructions
Step 1
First, prepare all the ingredients for the gimbap. Wash the fresh spring vegetables thoroughly under running water.
Step 2
Wash the spring greens well, then trim off the thick stem parts, cutting them into manageable pieces. Blanch them in boiling water with a little salt for about 1 minute. After blanching, rinse them in cold water and squeeze out any excess moisture. Gently season with a little sesame oil and salt, and mix by hand. This process helps retain the crispiness and savory flavor of the spring greens.
Step 3
To fully enjoy the fragrant spring aroma, we’ll use the water dropwort raw. After washing it clean, roughly chop it into large pieces. This way, you can savor the fresh, vibrant scent characteristic of water dropwort.
Step 4
Crack the eggs into a bowl, remove the chalazae (white stringy bits), and season with a little salt and cooking wine, mixing well. Lightly oil a pan and cook thin omelets over low heat. Once cooled slightly, cut the egg omelets into long strips suitable for gimbap filling. Peel the carrot and julienne it. Sauté the carrot strips in a lightly oiled pan with a pinch of salt until tender-crisp.
Step 5
Now, let’s roll the gimbap! Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over the seaweed, leaving a small margin at the top. For extra flavor, you can lightly brush the rice with sesame oil and sprinkle with sesame seeds. Arrange the prepared spring greens, pickled radish, sautéed carrots, and egg strips neatly over the rice. Finally, place the fresh water dropwort on top. Be careful not to overfill the roll, as this can cause the gimbap to break. Using the bamboo mat, roll the seaweed tightly and firmly to create your spring vegetable gimbap, bursting with the essence of spring!
Step 6
Cut the finished spring vegetable gimbap into bite-sized pieces. Arrange them in a nice lunchbox. For a festive touch, you can decorate your lunchbox with elements like flower shapes made from ham, pickled radish, or cherry tomatoes and cucumbers. A lunchbox as vibrant as spring flowers will surely enhance your picnic atmosphere! Enjoy your delightful outing with this visually appealing and delicious spring vegetable gimbap!
