Specialty! Aged Kimchi and Egg Rolled Gimbap with Perfectly Paired Tteokbokki
Aged Kimchi and Egg Rolled Gimbap + Tteokbokki with Plenty of Sauce
This unique Aged Kimchi and Egg Rolled Gimbap is made by lightly stir-frying fermented aged kimchi in sesame oil before rolling it up, then encasing the entire roll in a thin, tender omelet. Served with a generous portion of saucy Tteokbokki, where the spicy and sweet sauce is poured over the gimbap, it creates an absolutely fantastic culinary harmony! Perfect for special occasions or when you crave a truly delightful meal.
Aged Kimchi and Egg Rolled Gimbap Ingredients- 4 sheets of Gim (seaweed)
- 12 eggs
- Cooked Rice (approx. 3-4 bowls)
- 8 leaves of well-fermented Napa Cabbage Kimchi (Ag Kimchi)
- 1 can of Tuna (150g)
- 8 leaves of Perilla leaves
- 1/2 Cucumber
- 1/4 Red Bell Pepper
- 1/4 Carrot
- 2 sticks of imitation crab meat (mat-sal)
- 2 sheets of Fish cakes
- Sesame oil (for stir-frying)
- Sesame oil (for seasoning rice)
- Salt
Perfectly Paired Tteokbokki Ingredients- 300g Tteokbokki rice cakes
- 3 sheets of square fish cakes
- A small amount of Carrot (thinly julienned)
- 1/2 stalk of Green onion
- 1 L Water
- 1 pack of Anchovy/Kelp broth pack
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup)
- A pinch of Black pepper
- 300g Tteokbokki rice cakes
- 3 sheets of square fish cakes
- A small amount of Carrot (thinly julienned)
- 1/2 stalk of Green onion
- 1 L Water
- 1 pack of Anchovy/Kelp broth pack
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup)
- A pinch of Black pepper
Cooking Instructions
Step 1
First, prepare all the fresh and delicious ingredients for the Aged Kimchi and Egg Rolled Gimbap. You’ll need 4 sheets of gim, 12 fresh eggs, 8 leaves of crisp aged kimchi, 1 can of tuna, 8 fragrant perilla leaves, 1/2 cucumber, 1/4 sweet red bell pepper, 1/4 carrot, 2 sticks of imitation crab meat, and 2 sheets of fish cake. You’ll also need about 3-4 bowls of cooked rice, plus sesame oil for stir-frying and seasoning the rice, and salt.
Step 2
Gently rinse the aged kimchi under running water to reduce some of its sourness, then squeeze it firmly by hand to remove excess water. This step is crucial to prevent the gimbap from becoming soggy.
Step 3
Heat a frying pan over medium-low heat and add a drizzle of sesame oil. Add the squeezed aged kimchi and stir-fry lightly until it’s slightly tender but still retains some crispness. Be careful not to burn it. The aroma of sesame oil will enhance the flavor of the gimbap.
Step 4
Julienne the carrot thinly. Heat a little cooking oil in a frying pan, add the carrots and 1/2 tsp of salt, and stir-fry briefly until they become slightly tender but still crisp. Overcooking will make them mushy, so aim for a vibrant color and a slight bite.
Step 5
Cut the fish cakes in half, then into strips that fit the length of your gimbap. In a separate pan over low heat, combine 1 Tbsp of soy sauce, 1 Tbsp of oligodang, and 2 Tbsp of water. Add the fish cakes and simmer, flipping them occasionally, until they absorb the sauce and become slightly chewy.
Step 6
Finely dice the cucumber and red bell pepper. Remove the seeds from the cucumber before dicing. After dicing, press them firmly with a paper towel or cheesecloth to extract as much moisture as possible. This will prevent the tuna filling from becoming watery.
Step 7
Drain the oil from the canned tuna thoroughly. In a bowl, combine the drained tuna with the diced cucumber and bell pepper. Add 3 Tbsp of mayonnaise and a little mustard sauce, then mix well to combine. (Tip: You can omit the cucumber and bell pepper, but they add a refreshing taste.)
Step 8
And there you have it! All the fillings for your gimbap are ready. They look delicious and are sure to make your gimbap extra special.
Step 9
Season the cooked rice with a bit of sesame oil and salt, mixing thoroughly. Spread the rice thinly over a sheet of gim placed on a bamboo rolling mat. Be careful not to spread the rice too thick, or the gimbap might break. Place a generous layer of the stir-fried aged kimchi on top of the rice first.
Step 10
Next, arrange the cooked fish cakes, julienned carrots, and imitation crab sticks neatly on top of the kimchi. Try to distribute the fillings evenly across the surface.
Step 11
Place the fresh perilla leaves over the other fillings, followed by a generous dollop of the prepared tuna mixture. The perilla leaves will help hold the fillings together and add a wonderful aroma.
Step 12
After adding the tuna, gently fold the perilla leaves over it. Then, using the bamboo mat, roll the gimbap tightly and firmly. Lightly moisten the edge of the gim with water to help seal the roll securely.
Step 13
It’s time to make the egg omelet. Crack 12 eggs into a bowl, add a tiny pinch of salt, and whisk well until smooth. Heat a non-stick frying pan over low heat, pour in a thin layer of the beaten egg, and as it begins to set, place the rolled gimbap in the center.
Step 14
As the bottom layer of egg cooks, pour more beaten egg around the sides and over the top of the gimbap, allowing it to flow underneath. Gently roll the gimbap to coat it completely with the egg. Continue to cook and roll until the egg is fully cooked and forms a beautiful omelet around the gimbap. This creates the signature ‘egg-rolled’ effect.
Step 15
Now, let’s prepare the ingredients for the perfectly paired Tteokbokki. You’ll need 300g of tteokbokki rice cakes, 3 sheets of square fish cakes, a small amount of julienned carrot, and 1/2 stalk of diagonally sliced green onion. A broth pack (anchovy/kelp) will be used for the base. For the sauce, gather 3 Tbsp gochujang, 3 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp oligodang, and a pinch of black pepper.
Step 16
In a pot, combine 1 L of water with the broth pack and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes to create a flavorful broth.
Step 17
Remove the broth pack from the pot. Add 3 Tbsp of gochujang, which forms the base of the tteokbokki sauce, and stir well to dissolve it completely.
Step 18
Add 3 Tbsp of sugar for sweetness, 1 Tbsp of oligodang for a glossy finish and extra sweetness, 1 Tbsp of gochugaru for a pleasant kick, and a pinch of black pepper for aroma.
Step 19
Whisk all the sauce ingredients together until well combined. Add the tteokbokki rice cakes first and bring to a boil. Cook until the rice cakes are soft and chewy. This is key for good tteokbokki.
Step 20
Cut the square fish cakes into bite-sized pieces, similar in size to the rice cakes. These will add a delightful chewiness to the dish.
Step 21
Once the rice cakes are tender, add the cut fish cakes. Finally, add the diagonally sliced green onion and the coarsely julienned carrots. Let it simmer for another minute or two until everything is cooked through. The generous amount of sauce is perfect for dipping the gimbap into!
