Master’s ‘Rolled Omelet’ Gimbap
Recreate the ‘Instant Rolled Omelet’ Gimbap from ‘The Master of Life’ at home!
This recipe allows you to easily recreate the popular ‘Instant Rolled Omelet’ Gimbap featured on the SBS show ‘The Master of Life’. What makes it special is the unique method of wrapping simple fillings—green vegetables, pickled radish, and ham—with a rolled omelet before grilling. In this version, we’ll use fresh spring greens (naengyi), spicy and sweet turnip kimchi, and imitation crab sticks and ham often found in ‘sanjeok’ (skewered meats) to enhance the flavor. Make this simple yet extraordinary gimbap!
Gimbap Ingredients- 1 sheet of Gim (seaweed for gimbap)
- 1 bowl of cooked rice (mixed with a pinch of salt and sesame oil)
- Prepared Naengyi (Korean spring green) namul
- 1 Sanjeok-style imitation crab stick
- 2 pieces of well-fermented chonggak kimchi (ponytail radish kimchi)
- 2 eggs
- Vegetable oil (for the pan), a small amount
- Sesame seeds, a small amount
- Sesame oil, a small amount
Cooking Instructions
Step 1
Prepare all the filling ingredients. For the naengyi namul, wash it thoroughly, blanch briefly, squeeze out excess water, and season with a little Korean soy sauce, sesame oil, and minced garlic. Cut the imitation crab stick into strips and the chonggak kimchi into bite-sized pieces. Crack the eggs into a bowl, add a pinch of salt, and whisk well. Season the warm rice with salt and sesame oil.
Step 2
Place the gim sheet with the rough side facing up. Spread the seasoned rice thinly over half of the gim sheet. Arrange the imitation crab stick, chonggak kimchi, and seasoned naengyi namul neatly over the rice. Carefully roll the gim tightly, ensuring the fillings stay in place.
Step 3
Heat a frying pan over medium heat and add a little vegetable oil. Pour in about half of the whisked egg mixture to create a thin omelet. When the egg is about 50% cooked and the top is still slightly runny, carefully place the rolled gim onto the egg. Gently roll the gim and egg together, allowing the egg to wrap around the gim and cook, helping it adhere.
Step 4
Once the egg has completely enveloped the gim roll, press down firmly on all four sides of the roll with your spatula while turning it in the pan. Grill until golden brown and slightly crispy. It’s important to maintain a rectangular shape and ensure the egg is evenly cooked and develops a beautiful golden-brown color.
Step 5
Transfer the cooked rolled omelet gimbap to a cooling rack for a few minutes. This helps it firm up, making it easier to slice without the filling spilling out. Slice the gimbap into bite-sized pieces, about 1.5 cm thick. To ensure clean cuts, you can lightly coat your knife with sesame oil.
Step 6
Arrange the beautifully sliced rolled omelet gimbap on a bento box or plate. Sprinkle with sesame seeds for an extra touch of flavor and visual appeal. Enjoy this special gimbap made with simple ingredients!
