Flavorful Yellow Croaker (Gulbi) Kimbap
Korean Cuisine, Unique Delicacy, Simple Homemade Kimbap, Yellow Croaker Dish, How to Make Kimbap
Here’s a wonderfully nutritious and unique Kimbap made easily at home: Yellow Croaker Kimbap! I tried adding yellow croaker inside my kimbap, and I found myself eating it without realizing it – it’s that addictive! This recipe offers a delightful twist on traditional kimbap, perfect for a special meal or a simple, satisfying snack.
Ingredients- 1 Yellow Croaker (Gulbi)
- 2 servings Rice (warm)
- 4 sheets Kimbap seaweed (Gim)
- 4 Eggs
- 1/2 Carrot (medium)
- About 10 Perilla leaves (Kkaennip)
- A little Cooking oil
- 1 Tbsp Sesame seeds
- A little Salt
- A little Sesame oil
- 1 Tbsp Mirin (for egg mixture)
Cooking Instructions
Step 1
Prepare all the ingredients needed for this delicious Yellow Croaker Kimbap. Cook the rice so it’s fluffy and keep it warm. Lightly rinse the yellow croaker under running water. Wash and prepare the carrots and perilla leaves.
Step 2
To make the yellow croaker easier to handle, microwave it for about 40 seconds until warm. This will help loosen the flesh from the bones. (Alternatively, you can lightly pan-fry or bake it.)
Step 3
Let the warmed yellow croaker cool slightly. Once cool enough to handle, carefully remove any small bones and the main spine using chopsticks or your fingers. Flake the flesh gently. Discard the head and tail.
Step 4
In a bowl, crack the 4 eggs and whisk them, removing the chalazae (the stringy bits). Add 1 tablespoon of mirin and a pinch of salt, then beat well. Heat a non-stick pan with a little cooking oil over low heat. Pour the egg mixture thinly to create an omelet, cooking until set. Flip and cook the other side briefly. Once cooked, let the egg crepe cool slightly, then slice it thinly into strips. Prepare the carrot by washing and julienning it. Heat a little cooking oil in a pan over medium-low heat. Add the julienned carrots and a pinch of salt, stir-frying until they are tender-crisp. Be careful not to overcook, as they can become mushy.
Step 5
Season the warm rice with a pinch of salt, 1 tablespoon of sesame seeds, and a little sesame oil. Gently mix everything together with a rice paddle or spatula until well combined. Be careful not to mash the rice grains; mix gently to keep them intact.
Step 6
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread about two-thirds of the seasoned rice evenly over the seaweed, leaving a small border at the top. Don’t pack the rice too densely, or the kimbap might burst when rolled. Arrange 2-3 perilla leaves (with stems removed) on top of the rice, overlapping them slightly. Then, layer the flaked yellow croaker, stir-fried carrots, and egg strips neatly on top of the perilla leaves. Using the bamboo mat, carefully and firmly roll the kimbap tightly from the bottom upwards. Apply gentle, even pressure as you roll to ensure it holds its shape without crushing the filling.
Step 7
Once the kimbap is rolled, brush a little sesame oil over the surface for a nice sheen and added flavor. Slice the kimbap into bite-sized pieces (about 1.5-2 cm thick) and arrange them on a serving plate. Enjoy your delicious Yellow Croaker Kimbap!
