My mom would wake up early on school field trips day to make me egg gimbap. She isn't the world's best cook, but she would still try and make me home made gimbap on special days.
Written by Doobydobap
My mom would wake up early on school field trips to make me egg gimbap. She isn't the world's best cook, but she would still try and make me home made gimbap on special days. She would wrap the sliced gimbap carefully in aluminum foil, and pack it again in a wooden bento box so that it wouldn't be too cold by the time I ate it.
Gimbap is a treat that always reminds me of spring, picnics, and school. It's also an item that feeds many busy hungry businessmen and women in the morning. You will see old ladies with blue plastic ice boxes at subway exits selling rolls of aluminum wrapped gimbaps in the morning during rush hour.
While the toppings for gimbap is endless, I went for a classic version my mom used to make with eggs.
- 2 nori sheets
- 2 cups freshly made rice
- 2 cups short-grain rice or sushi rice
- 2 cups water
- 6 eggs
- 1 carrot, thinly julienned
- 2 cups of spinach, blanched
- Perilla leaf * (Optional, can substitute with sprouts or any type of greens)
- 1 Danmuji or pickled radish
- Any topping you desire!
- Sesame oil
- ¼ tsp Minced garlic
A general rule for “namul” or Korean cooked veggies is [1 cup of cooked veggies + 1 tsp of sesame oil + ½ tsp of kosher salt]
- For every cup of uncooked (but washed and drained) rice, you need 1:1.2 ratio water.
- Make sure to clean the rice thoroughly until the residual water is clear.
- Put 2 cups rice and 2 cups water in a pot and heat on high heat.
- Put the lid on. Once the rice starts to boil, scrape the bottom once. Put the lid back on and drop the heat to low. Steam the rice for an additional 15 minutes.
- Once the rice has been steamed, fluff it with a wetted rice paddle and close the lid. Let the rice rest for 5 minutes. This process allows the rice to absorb some of the excess moisture and plump up!
- Crack 6 eggs. Season with 1 tsp of salt and ½ tsp sesame oil. (The egg should be salty!) Whisk until homogenous.
- On medium-high heat, ladle 2 scoops of the egg mixture into a well oiled large nonstick pan (26cm) or just enough mixture to coat the bottom of the pan.
- Swirl the mixture around to ensure a thin flat layer. We want it to be as thin as possible!
- After a minute or so, the top of the egg should be glossy and cooked through.
- Flip onto a large tray and let it cool.
- Once cooled down, lay the egg sheets on top of each other and roll it into a log.
- Cut very thinly. Set aside until assembly.
Let’s prepare the rest of the fillings
- Sautee the carrots on high heat for 1-2 minutes with 1 tsp sesame oil and ½ tsp salt. They should still have some crunch.
- Blanch the spinach in hot water for 30 seconds. Once the spinach is bright green, strain it out and drop it into an ice bath. Squeeze out any excess moisture and toss with sesame oil, salt, and ¼ tsp of minced garlic.
Seasoning the rice
- Once the rice has finished, transfer to a large bowl/ dish. Season with 1 tsp salt and 1 tsp sesame oil. Using a rice paddle, make sure all the granules are evenly seasoned and coated with sesame oil.
- Place the nori on a flat surface.
- Using your hands, form a large rice ball.
- Place the ball in the center of the nori and spread it out evenly.
- PRO*: Spread the rice evenly throughout the nori.
NOVICE*: Spread the rice ⅔ way of the nori
- Place the perilla leaf, egg, carrots, pickled radish and spinach on top of each other in the center of the rice. The circumference of the mound of filling should be similar to the length of your rice!
- Just like rolling a burrito, roll it decisively and make sure that the two ends of the rice meet together.
- Squeeze the roll lovingly and let it rest for 5 minutes before cutting.
Hi, I’m Tina aka Doobydobap!
Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!
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