Spicy Dried Shredded Squid Gimbap
Flavorful Gimbap with Chewy Spicy Dried Shredded Squid
Introducing the delicious Spicy Dried Shredded Squid Gimbap, which is perfect as a simple side dish or a hearty meal. This unique gimbap features the addictive spicy-sweet flavor of dried shredded squid combined with fresh vegetables that will awaken your appetite.
Gimbap Ingredients (for 4 rolls)
- 100g Stir-fried Dried Shredded Squid
- 1 Carrot
- 2 Eggs
- Kimchi, appropriate amount
- Spinach, appropriate amount
- 4 sheets of Seaweed (Gim)
- 2-3 bowls of Cooked Rice (warm)
- Pinch of Salt
Cooking Instructions
Step 1
First, prepare all the ingredients for the gimbap. This includes the pre-stir-fried dried shredded squid, carrot, eggs, kimchi, spinach, seaweed sheets, warm cooked rice, and a pinch of salt. Peel the carrot thoroughly. Keep the rice warm by covering it with plastic wrap or leaving it in the rice cooker until you’re ready to make the gimbap. Briefly blanch the spinach in boiling water, then squeeze out excess water. Mix it with a little salt, sesame oil, and minced garlic.
Step 2
Julienne the carrot into strips about 0.5 to 0.7 cm thick. Cutting the vegetables into similar thicknesses will ensure they are evenly distributed and chewed in every bite of the gimbap.
Step 3
Heat a little cooking oil in a pan, add the julienned carrots, and stir-fry with a pinch of salt until tender. Stir-frying the carrots enhances their natural sweetness and improves their texture.
Step 4
Crack the eggs into a bowl, whisk them together with a pinch of salt. If you prefer a thicker, more substantial egg omelet, feel free to use 3 eggs.
Step 5
Add a generous amount of oil to the pan. Pour in the egg mixture ladle by ladle, creating a thick egg omelet similar to making a rolled omelet (tamagoyaki). Keep the heat on medium-low to prevent burning.
Step 6
Fold about one-third of the cooked omelet. Pour more egg mixture into the remaining space and continue cooking, folding to create an even thicker rolled omelet. Repeating this process will result in a much thicker omelet.
Step 7
Flip the rolled omelet occasionally to ensure it cooks completely through without sticking to the pan. You can check for doneness by inserting a chopstick; if it comes out clean, it’s fully cooked.
Step 8
Once the thick rolled omelet is done, let it cool slightly on a plate. Then, cut it into lengths suitable for gimbap. Avoid cutting it too thinly to maintain a satisfying chew.
Step 9
Cut the kimchi into bite-sized pieces. If you are using sour or aged kimchi (mukimchi), it’s recommended to rinse it lightly under running water to reduce the sourness before using for a more balanced flavor.
Step 10
Season the warm cooked rice with sesame oil and salt. Gently mix the rice to ensure the seasoning is evenly distributed without mashing the grains.
Step 11
Place a sheet of seaweed (shiny side down) on a bamboo rolling mat. Spread a layer of seasoned rice evenly over about two-thirds of the seaweed, leaving a 4cm border at the top edge. This border will help seal the gimbap when rolling.
Step 12
Arrange a generous amount of the prepared spicy-sweet dried shredded squid evenly over the rice. Adjust the quantity according to your preference.
Step 13
Layer the kimchi, stir-fried carrot, blanched spinach, and the sliced egg omelet on top of the dried shredded squid. It’s best to layer ingredients with higher moisture content first, followed by drier ingredients, to prevent the gimbap from becoming soggy.
Step 14
Using the bamboo mat, tightly roll the gimbap from the bottom edge upwards, ensuring the rice-covered part meets the empty top edge of the seaweed to seal it completely. Lightly brush the outside of the rolled gimbap with sesame oil to prevent it from drying out and to give it a nice sheen.
Step 15
Slice the rolled gimbap into desired bite-sized pieces and arrange them on a plate. Your delicious Spicy Dried Shredded Squid Gimbap is now ready to be enjoyed! You can also serve it with mayonnaise or mustard sauce for an extra kick.
