Gimbap with Pickled Stem Lettuce and Generous Egg Strips
#HomemadeGimbap #GimbapMaking #PickledStemLettuceGimbap #EggStripGimbap #NoPickledRadishGimbap #HealthyGimbap
Make delicious and healthy gimbap at home! In addition to the usual ingredients like fish cakes, imitation crab sticks, ham, and carrots, this recipe features plenty of yellow egg strips for a vibrant color and satisfying texture. Instead of pickled radish, we’re using crisp and tangy pickled stem lettuce and savory braised burdock root for a uniquely flavorful and light gimbap. The balanced flavors are not overpowering, so you won’t feel thirsty. Enjoy a delightful harmony of tastes with every bite, packed with generous ingredients for a truly special gimbap experience perfect for sharing with your family.
Gimbap Ingredients- 3 sheets of square fish cakes
- 3 sticks of imitation crab (surimi)
- 6 sticks of gimbap ham
- 20g of egg omelet, thinly julienned
- 1/2 carrot, thinly julienned
- A suitable amount of minari (water dropwort), mainly stems
- 10g of braised burdock root, finely chopped or julienned
- 20g of pickled stem lettuce, cut into bite-sized pieces
- 2 bowls of cooked rice
- 3 Tbsp of finely chopped seasoned seaweed (for rice)
- 1 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 6 sheets of gimbap seaweed (nori)
Cooking Instructions
Step 1
First, prepare the vegetables for the gimbap. Cut the square fish cakes into 4 equal pieces. Thinly julienne the carrot. Cut the minari into 2-3 pieces, focusing on the stems for a good texture. (The leaves can also be included. Separating the stems and leaves and primarily using the stem parts will retain a pleasant crunch.)
Step 2
Make a thin egg omelet and julienne it. Cut the imitation crab sticks in half lengthwise. Prepare the gimbap ham sticks.
Step 3
Prepare the special ingredients that will enhance the flavor of your gimbap. Instead of pickled radish, cut the crisp and tangy pickled stem lettuce into suitable bite-sized pieces. Finely chop or julienne the savory braised burdock root.
Step 4
Season the rice for the gimbap. In warm rice, add the finely chopped seasoned seaweed, sesame oil, toasted sesame seeds, and salt. Gently mix with a spatula, being careful not to mash the rice grains. Season the rice to taste, ensuring the natural flavor of the rice is still prominent – avoid making it too salty.
Step 5
Spread a thin, even layer of seasoned rice onto a sheet of gimbap seaweed. Be careful not to tear the seaweed. Arrange the prepared ingredients neatly over the rice. Start with a layer of minari at the bottom, followed by julienned carrots, egg strips, braised burdock root, pickled stem lettuce, and finally the imitation crab and ham. Once all ingredients are in place, roll the gimbap tightly from the bottom up, applying gentle pressure to prevent it from coming apart, but without crushing the rice.
Step 6
Cut the well-rolled gimbap into bite-sized pieces, about 1.5 to 2 cm thick. For clean cuts, sharpen your knife using a knife sharpener before slicing. Lightly wetting the knife blade with water between cuts can help prevent the rice from sticking.
Step 7
Here is your delicious and healthy gimbap, complete with pickled stem lettuce, braised burdock root, and generous egg strips! By avoiding store-bought pickled radish and burdock root, this gimbap offers a lighter, more delicate flavor. The crisp texture of the pickled stem lettuce, the fragrant minari, and the abundant ingredients create a rich taste with every bite. Enjoy a special mealtime with this easy-to-make homemade gimbap.
