Crispy Shrimp & Squid Cutlet Gimbap with Savory Bulgogi Gimbap
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Introducing a unique gimbap recipe perfect for Pepero Day or any special occasion, designed to be enjoyed whole and unrolled! This gimbap is packed with homemade savory bulgogi and crispy fried shrimp and squid cutlets, offering a richer flavor profile than traditional gimbap. We’ve also incorporated leftover lettuce for an added crunchy texture. Elevate your meal with these special fillings for a truly memorable dining experience!
Gimbap Fillings
- 2 Shrimp cutlets
- 2 Squid cutlets
- 200g Seasoned Bulgogi (pre-made)
- 10 sheets Gimbap seaweed
- 10 strips Gimbap-style fish cake
- 10 strips Pickled radish
- 10 strips Braised burdock root
- 1 Cucumber (cut lengthwise)
- 1/2 Carrot (julienned)
- 5 strips Imitation crab meat
- 4 Eggs (for omelet)
- 5 bowls Cooked rice
- 1.5 Tbsp Salt
- 1 Tbsp Sesame oil
- 1 tsp Toasted sesame seeds
- 10 sheets Gimgim-seet
Bulgogi Seasoning
- 1kg Pork for bulgogi
- 3 Tbsp Anchovy sauce
- 1 tsp Black pepper
- 1 tsp Basil powder
- 3 Tbsp Smoky grill sauce
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger
- 2 Tbsp Mirin (rice wine)
- 1kg Pork for bulgogi
- 3 Tbsp Anchovy sauce
- 1 tsp Black pepper
- 1 tsp Basil powder
- 3 Tbsp Smoky grill sauce
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger
- 2 Tbsp Mirin (rice wine)
Cooking Instructions
Step 1
Prepare all the ingredients for the gimbap. Fry the shrimp and squid cutlets in an air fryer or pan until crispy, then slice them into approximately 0.7cm thick pieces. If they are round, cutting them into about 5 segments works well. Finely beat the eggs to make an omelet and slice it. Lightly stir-fry or blanch the ham and fish cake. Cut the cucumber lengthwise after removing the seeds, and julienne the carrot. (Using mini cucumbers can be more convenient.)
Step 2
This photo shows the prepared omelet slices and the cut shrimp and squid cutlets placed side-by-side, ready to be part of the gimbap.
Step 3
Grill the pre-made seasoned bulgogi in a pan to your desired doneness. For an extra professional touch, briefly torch the surface to impart a smoky flavor. (Refer to the link for the seasoned bulgogi recipe.)
Step 4
In warm cooked rice, add salt, sesame oil, and toasted sesame seeds. Mix thoroughly to season the rice for gimbap. Seasoning the rice while it’s warm helps the flavors meld better and keeps the grains fluffy.
Step 5
Spread the seasoned rice thinly and evenly over a sheet of gimbap seaweed. Be careful not to use too much rice, as this can cause the gimbap to burst when rolled. For the gimbap with squid cutlet, arrange the other prepared ingredients (omelet, ham, fish cake, pickled radish, burdock root, cucumber, carrot) neatly on top. If you have leftover vegetables, laying lettuce at the bottom adds a pleasant crunch.
Step 6
Next, roll the gimbap featuring the shrimp cutlet as the main filling. The other ingredients remain the same as the previous roll. The mild and savory taste of the shrimp cutlet pairs wonderfully with the gimbap.
Step 7
Finally, roll the gimbap generously filled with seasoned bulgogi. The abundant bulgogi significantly enhances the overall flavor of the gimbap. This is your seasoned bulgogi gimbap.
Step 8
Here is a cross-section of the squid cutlet gimbap, looking appetizing. The crispy squid cutlet and various vegetables are harmoniously combined.
Step 9
This is the cross-section of the shrimp cutlet gimbap, offering a delightfully mild flavor. You can enjoy the chewy texture of the shrimp.
Step 10
A cross-section of the gimbap made with a generous amount of seasoned bulgogi. The abundant bulgogi filling is truly mouthwatering. This gimbap is cut only at both ends, allowing it to be held and eaten whole.
Step 11
Line a gimbap container with parchment paper and place the completed gimbap rolls inside. The shrimp cutlet gimbap, squid cutlet gimbap, and seasoned bulgogi gimbap, with only their ends trimmed, are now beautifully presented. Enjoy a delightful time with these special gimbaps that are much tastier and more satisfying than any chocolate bar!
