Crab Stick & Egg Roll Gimbap: A Special Recipe Loved by All
Gimbap Made with Egg Rolls and Imitation Crab – Perfect for Kids’ Lunch Boxes & Special Occasions!
This Crab Stick & Egg Roll Gimbap features a beautiful colorful appearance and a wonderfully soft texture. The harmony between the rice, imitation crab, and tender egg is exquisite, making it an outstanding choice for children’s special lunch boxes or birthday parties. Experience a special flavor with simple ingredients!
Gimbap Ingredients- Imitation crab sticks (surimi) 145g
- Eggs 8
- 1 bowl of rice (warm)
- 2 sheets of gimbap seaweed
- 2 Tbsp cooking oil
Egg Mixture & Seasoning- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp mirin (or cooking sake)
- 1 Tbsp chopped green onions
- Pinch of salt
- Pinch of pepper
- 1 Tbsp pancake mix (or all-purpose flour)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp mirin (or cooking sake)
- 1 Tbsp chopped green onions
- Pinch of salt
- Pinch of pepper
- 1 Tbsp pancake mix (or all-purpose flour)
Cooking Instructions
Step 1
1. First, separate the whites and yolks of 7 eggs. 2. Add 1 whole egg to the separated yolks, making a total of 2 yolks. 3. For the egg whites (7 eggs), add 1 Tbsp mirin, 1 Tbsp chopped green onions, a pinch of salt, and a pinch of pepper. Whisk well. 4. For the egg yolks (2 yolks), add 1 Tbsp mirin and a pinch of salt, and whisk gently. This step helps create a more beautiful color in your egg omelets.
Step 2
Shred the imitation crab sticks according to their grain, then finely chop them. Avoid mincing them too finely; leave some texture for a pleasant bite.
Step 3
Add the finely chopped imitation crab and 1 Tbsp of pancake mix to the whisked egg whites. Mix thoroughly. Adding a little pancake mix helps the egg white omelet to stay intact and roll up nicely without tearing.
Step 4
Heat a non-stick frying pan over low heat with 1 Tbsp of cooking oil. Use a paper towel to spread a thin, even layer of oil across the entire surface of the pan. This prevents the egg omelet from sticking.
Step 5
Once the pan is adequately heated, carefully pour half of the egg white and crab mixture into the pan. Use a spoon to spread it thinly and evenly across the pan. The white layer will start to set as it cooks.
Step 6
When the egg white omelet is about halfway cooked, gently roll it up using chopsticks or a spatula. It’s best to roll it loosely at first.
Step 7
Slide the rolled egg omelet to one side of the pan. Pour the egg yolk mixture into the cleared space and spread it thinly.
Step 8
When the yolk omelet is about 70% cooked, bring the previously rolled egg omelet over and roll it again within the yolk layer. This process essentially adds a thin layer of the yolk omelet around the first roll. (Watching the accompanying video will make this step much clearer!)
Step 9
1. Place the gimbap seaweed sheet with the rough side facing up. Overlap two sheets slightly. 2. Put on disposable gloves. Mix the warm rice with 1 Tbsp sesame oil and 1 Tbsp toasted sesame seeds. Spread this seasoned rice thinly and evenly over the seaweed. Using gloves prevents the rice from sticking, allowing for a smooth spread. Spread the rice to cover about one full sheet of seaweed. 3. Place the prepared double-layered egg roll lengthwise on top of the rice.
Step 10
Using a bamboo mat, roll the gimbap tightly. Once rolled, brush the surface of the seaweed with sesame oil for a glossy finish and enhanced aroma.
Step 11
When slicing the gimbap, it helps to wet the knife slightly or brush it with oil to prevent the rice from sticking. Slice by gently sawing back and forth with the knife.
Step 12
For the neatest slices, let the crab stick and egg roll gimbap cool slightly before cutting. Slicing when slightly cooled prevents the fillings from shifting and ensures a beautiful presentation.
Step 13
This easy-to-make imitation crab and egg roll gimbap is perfect for children’s lunch boxes. Its beautiful appearance and delicious taste are sure to capture their appetites!
