Gamtte Gimbap: Experience the Rich Ocean Aroma and Flavor
Gamtte Gimbap / Enjoy its Deep Sea Scent and Taste.
Grilled gamtte has a darker color and a crispier texture compared to raw gamtte, as it’s lightly toasted with salt and sesame oil. It’s excellent as a side dish or wrapped with rice. Enjoy the intense sea aroma and delightful texture.
Ingredients- 2 sheets of grilled gamtte (seaweed)
- 1 bowl of cooked rice
- 1/2 carrot
- 2 eggs
- Pickled radish wraps or aged kimchi (as needed)
- 1 Tbsp sesame oil
- Toasted sesame seeds
- Pinch of salt
Cooking Instructions
Step 1
If using pickled radish wraps, squeeze out excess moisture and thinly julienne them. If using aged kimchi, remove the filling and julienne thinly.
Step 2
Wash and thinly julienne the carrot. Heat a pan over medium heat, add a little cooking oil, and stir-fry the carrot juliennes with a pinch of salt until softened. Let it cool slightly.
Step 3
In a bowl, beat the eggs, removing the chalazae (the white, stringy bits). Add a pinch of salt and whisk well. Lightly oil a heated pan and pour in the egg mixture to make a thin omelet. Cook until golden brown.
Step 4
Once the omelet has cooled slightly, thinly julienne it. Slicing after cooling will prevent it from breaking and result in neat strips.
Step 5
Cook the rice until fluffy and slightly cooled. Season with two pinches of salt and 1 Tbsp of toasted sesame seeds, mixing well. Adding 1 Tbsp of sesame oil here is also recommended for flavor.
Step 6
Grilled gamtte can be delicate, with small holes or prone to tearing, unlike raw seaweed sheets. Using two sheets layered together will make your gimbap sturdier.
Step 7
Even if the gamtte seems a bit thick, don’t worry. It will help create a firmly rolled gimbap, and you’ll enjoy double the aroma and flavor of the sea.
Step 8
Lay the two layered gamtte sheets on a bamboo sushi mat. Spread the seasoned rice very thinly and evenly, leaving about a third of the edge bare to help seal the roll.
Step 9
Arrange the prepared ingredients—stir-fried carrots, julienned omelet, and pickled radish (or kimchi)—in a line on top of the rice.
Step 10
Using the bamboo mat, firmly press down and roll the gimbap tightly. Ensure the filling stays in place. Moisten the bare edge of the rice with a little water or by pressing some rice grains to help seal the roll.
Step 11
Gamtte gimbap can be fragile, so use a sharp knife, lightly moistened with water, to carefully slice the roll into bite-sized pieces. Wiping the knife with water prevents the rice from sticking.
Step 12
Arrange the gimbap attractively on a plate. Your delicious Gamtte Gimbap, bursting with the deep aroma of the sea, is now complete. Enjoy your culinary creation!
