Swirl-Style Ham and Cheese Gimbap with Rolled Omelet
Super Easy Swirl Gimbap Made with Ham, Cheese, and Rolled Omelet – Perfect for Kids’ Picnic Lunchboxes!
Here’s a recipe for ham and cheese gimbap with a rolled omelet that will capture the taste buds and eyes of children. We’re using pickled radish wraps (ssammu) instead of pickled radish (danmuji) for an even more delightful flavor! You’ll be amazed at how beautifully and deliciously you can make gimbap with just four main ingredients. It’s perfect for special occasions or as a kids’ snack.
Gimbap Ingredients- 420g cooked rice (approx. 2 bowls)
- 3 sheets of gimbap seaweed (kim)
- 6 eggs
- 40g pickled radish wraps (ssammu)
- 6 slices Cheddar cheese
- 3 slices processed ham
Rice Seasoning- 3.5 Tbsp sesame oil
- 0.5 Tbsp salt (or 6 pinches)
- 2 Tbsp toasted sesame seeds
- 3.5 Tbsp sesame oil
- 0.5 Tbsp salt (or 6 pinches)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for your gimbap. Fresh ingredients are the foundation of delicious gimbap!
Step 2
Pickled radish wraps (ssammu) can sometimes be quite salty, so rinse them lightly under cold water and gently squeeze out excess moisture. This step ensures a cleaner overall flavor for your gimbap.
Step 3
In about 2 bowls (420g) of warm cooked rice, add 2 Tbsp sesame oil, 2 Tbsp toasted sesame seeds, and 3 pinches of salt (about 0.25 Tbsp). Mix well. It’s best to season the rice while it’s still warm so the flavors can meld beautifully. If the rice is too hot, the seaweed can become soggy or tear, so let it cool slightly before using.
Step 4
Crack 2 eggs into a bowl and whisk them thoroughly with 2 pinches of salt. The more finely you whisk the eggs, the smoother and prettier your omelet layers will be.
Step 5
Preheat a non-stick pan over medium heat, then reduce to low heat. Add 0.5 Tbsp of sesame oil and pour in the whisked egg mixture thinly. Cook until the surface of the egg appears dry and set. Do NOT flip it; instead, carefully slide it onto a plate. Cooking it this way results in a much softer omelet texture. Repeat this process 3 times to make a total of 3 thin egg omelet sheets.
Step 6
On one of the cooled egg omelet sheets, place a slice of ham, followed by a slice of Cheddar cheese. Top with a portion of the pickled radish wrap (ssammu). Carefully roll this up tightly, like you would a sushi roll. If your ham slices are small, feel free to use two slices layered together.
Step 7
You’ve now created 3 beautiful rolled omelets filled with ham, cheese, and ssammu. They already look quite appealing, don’t they?
Step 8
Place a sheet of gimbap seaweed with the rough side facing up. Spread the seasoned rice thinly over the seaweed. Be careful not to overfill, as too much rice can cause the gimbap to burst. Place one of the prepared rolled omelets onto the rice. Gently roll the seaweed up tightly, moistening the edge with a little water to seal. Brush the outside of the rolled gimbap lightly with sesame oil. Using a sharp knife, slice the roll into pieces with a gentle sawing motion to create the signature swirl pattern. Wetting the knife blade slightly can help prevent the rice from sticking.
Step 9
The finished ham and cheese gimbap with rolled omelet is a true favorite among children! The vibrant colors and generous fillings make it an ideal choice for special occasion lunchboxes or as a delightful snack.
