Golden Egg Omelet Gimbap: A Visually Stunning and Delicious Recipe
Special Gimbap Elevated with Abundant Egg Omelet Strips
Introducing a special gimbap recipe featuring a generous amount of soft, golden egg omelet strips that make it both visually appealing and incredibly tasty. This recipe yields 2 rolls, with 2 eggs used per roll for a satisfyingly hearty meal. It’s perfect for special occasions or as a delightful picnic lunchbox!
Main Ingredients- 4 large eggs
- 1 sheet of fish cake (rectangular type)
- 1/4 carrot
- 3 sheets of gimbap seaweed
- 2 bowls of warm cooked rice
Seasonings & Additional Ingredients- 1 Tbsp fish sauce
- 1 Tbsp cooking wine (mirin)
- 0.5 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 0.5 Tbsp cooking wine (mirin) (for braising fish cake)
- 1 Tbsp corn syrup (for braising fish cake)
- 1 Tbsp sesame oil
- 0.5 tsp salt (for seasoning rice)
- Pinch of black pepper (for egg omelet, optional)
- A sprinkle of sesame seeds (for garnish)
- 1 Tbsp fish sauce
- 1 Tbsp cooking wine (mirin)
- 0.5 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 0.5 Tbsp cooking wine (mirin) (for braising fish cake)
- 1 Tbsp corn syrup (for braising fish cake)
- 1 Tbsp sesame oil
- 0.5 tsp salt (for seasoning rice)
- Pinch of black pepper (for egg omelet, optional)
- A sprinkle of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients that will go inside the gimbap. Finely chop the carrot and fish cake, and get ready to cook the egg omelet.
Step 2
In a bowl, crack the 4 eggs. Add 1 Tbsp of cooking wine and 1 Tbsp of fish sauce, then whisk thoroughly with a fork. Optionally, add a pinch of black pepper to help eliminate any eggy odor.
Step 3
Heat a non-stick pan with a generous amount of oil over low heat. Pour the whisked egg mixture thinly to create an omelet. Cook until golden brown on both sides. Once cooked, let the omelet cool slightly before slicing it into thin strips.
Step 4
Wash the carrot thoroughly, peel it, and then julienne it into very fine strips. Cutting them thinly will result in a better texture.
Step 5
Heat a pan with 1 Tbsp of sesame oil over medium heat. Add the julienned carrots and stir-fry them with a pinch of salt. The key is to stir-fry them just until they are slightly tender, without making them mushy, so their natural sweetness remains.
Step 6
Rinse the rectangular fish cake under running water to remove any impurities, then julienne it into thin strips, similar to the carrots.
Step 7
In a pan, combine 0.5 Tbsp soy sauce, 1 Tbsp corn syrup, 0.5 Tbsp cooking wine, and 0.5 Tbsp oyster sauce. Add the julienned fish cake and simmer over medium-low heat until the sauce thickens and coats the fish cake evenly, giving it a glossy finish. Stir occasionally.
Step 8
Now, take the pre-cooked egg omelet and slice it into thin strips that are suitable for gimbap. Cutting them into four lengthwise strips will make them fit nicely.
Step 9
Place the prepared egg omelet strips on a separate plate. All the filling ingredients are now ready.
Step 10
To make rolling easier and more hygienic, wrap your gimbap rolling mat (bamboo mat) tightly with plastic wrap. This prevents rice from sticking to the mat and makes cleanup a breeze.
Step 11
Place a sheet of gimbap seaweed, shiny side down, on the plastic-wrapped mat. Spread the 2 bowls of warm rice evenly over about 3/4 of the seaweed, leaving a small border at the top. Be gentle when spreading the rice to avoid mashing the grains. For extra flavor, you can mix the rice with 0.5 tsp salt and 1 Tbsp sesame oil before spreading (this is optional).
Step 12
Arrange the prepared julienned carrots attractively over the rice.
Step 13
Next to the carrots, layer the braised fish cake strips.
Step 14
Finally, carefully place the thick-cut egg omelet strips (from 2 eggs) in a neat row. Filling the gimbap generously will ensure it doesn’t fall apart when rolled.
Step 15
Lift the edge of the mat closest to you, and roll the gimbap tightly, tucking the filling in as you go. To seal the edge of the seaweed, you can lightly dampen it with a little water or a few grains of rice.
Step 16
Using the rolling mat, shape the gimbap into a firm cylinder, ensuring it doesn’t burst. Roll it back and forth to perfect the shape. Finish by sprinkling some sesame seeds on top for a beautiful presentation. Your delicious Golden Egg Omelet Gimbap is now ready to be enjoyed!
