Soft and Spicy Egg Gimbap
Must-Make Once a Week! Addictively Delicious Egg Gimbap – Easy Homemade Recipe Revealed!
I absolutely love gimbap and make it at home at least once a week! It’s so convenient for a meal because I don’t have to prepare many side dishes; I just stir-fry the ingredients I have in the fridge and roll them up. Homemade gimbap has a unique charm that’s never boring and always makes you crave more. This particular egg gimbap is said to have been a massive hit at a famous gimbap restaurant! It’s not difficult to make as you just need to add plenty of egg omelets. Let’s get started making this delicious egg gimbap!
Gimbap Ingredients- 4 sheets of Gimbap seaweed
- 6 eggs
- 10 Cheongyang peppers (Korean chili peppers)
- 1/2 carrot
- 4 strips of ham
- 4 strips of pickled radish (danmuji)
- 2 strips of imitation crab sticks (masal)
- 4 bowls of cooked rice
Rice Seasoning- 2 Tbsp sesame oil
- 1 tsp salt
- 2 Tbsp toasted sesame seeds
Cheongyang Pepper Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp oligosaccharide
- 2 Tbsp sesame oil
- 1 tsp salt
- 2 Tbsp toasted sesame seeds
Cheongyang Pepper Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp oligosaccharide
Cooking Instructions
Step 1
First, wash the carrot and julienne it thinly. This is an important ingredient that will add texture to your gimbap.
Step 2
Similarly, julienne the Cheongyang peppers thinly. If you like it spicy, leave the seeds in; if you prefer it milder, remove the seeds before slicing.
Step 3
Crack 6 eggs into a bowl. Add 1 tsp of salt and whisk well to create the egg mixture. This will help make the omelet fragrant without any eggy smell.
Step 4
Heat a pan over very low heat, then pour the egg mixture thinly to make egg omelet sheets. Cooking over low heat allows you to make beautifully colored omelets without burning them. You’ll need to make several sheets to create a thick egg gimbap.
Step 5
Once the egg omelets are cooked, lay them out on a bamboo rolling mat and let them cool completely. If you try to cut them while they are still warm, they tend to break. Make sure they are fully cooled for clean slicing.
Step 6
Lightly oil a pan and add the julienned carrots. Stir-fry them until they start to turn slightly translucent, then add 2 pinches of salt to season. Don’t cook the carrots all the way through; aim for a slightly crisp texture. Transfer them to a plate and let them cool.
Step 7
In another pan, add a little oil and stir-fry the julienned Cheongyang peppers quickly. Add 1 Tbsp of soy sauce and 1/2 Tbsp of oligosaccharide, and stir-fry rapidly to coat the peppers without burning the sauce. This creates a sweet and spicy Cheongyang pepper stir-fry with a wonderful aroma.
Step 8
Slice the completely cooled egg omelets into thin, bite-sized strips. Slicing them generously will allow you to enjoy the rich flavor of the egg gimbap.
Step 9
In 4 bowls of warm cooked rice, add 1 tsp of salt, 2 Tbsp of sesame oil, and 2 Tbsp of toasted sesame seeds. Gently mix with a spatula to season the rice evenly. It’s important to mix gently to avoid clumping the rice grains.
Step 10
Place a sheet of gimbap seaweed on a bamboo rolling mat with the rough side facing up. Spread the seasoned rice thinly over the seaweed. Then, layer the ham, imitation crab sticks, pickled radish, stir-fried carrots, stir-fried Cheongyang peppers, and most importantly, a generous amount of the egg omelet slices! Don’t be shy with the egg; using plenty is key to achieving the wonderfully soft texture of egg gimbap. When rolling the gimbap, gently pull the seaweed and fillings as you roll to create a firm and well-shaped roll.
Step 11
Once the gimbap is rolled, brush the outside evenly with sesame oil for a glossy finish and enhanced flavor. It will look very appetizing.
Step 12
Before slicing the gimbap, lightly brush the knife blade with sesame oil. This prevents the rice from sticking and allows for clean, neat cuts. Now, slice it into your desired pieces and enjoy!
