Easy Nutritious Egg Gimbap

Egg Gimbap is a simple and delicious Korean dish that combines fluffy eggs, fresh vegetables, and perfectly seasoned rice, all wrapped in nori sheets. This easy-to-make recipe is perfect for a quick meal, school lunch, or picnic. Packed with flavor and texture, it’s a customizable dish that can be tailored to your tastes.

Why You’ll Love This Recipe

• A quick and easy meal ready in just 15 minutes.
• Perfect for meal prep, picnics, or on-the-go lunches.
• A healthy and satisfying dish packed with protein and vegetables.
• Highly customizable with your favorite toppings and fillings.
• Brings a comforting taste of home with a traditional Korean touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 nori sheets
• 2 cups freshly made short-grain rice or sushi rice
• 6 eggs
• 1 carrot, julienned
• 2 cups spinach
• 1 perilla leaf (optional)
• 2 cups water
• 1/4 teaspoon garlic
• 1 teaspoon sesame oil
• Kosher salt (to taste)
• Additional toppings of your choice
• 1 tablespoon sesame oil (for seasoning rice)
• A general rule for “namul” (Korean cooked veggies): 1 cup cooked veggies + 1 teaspoon sesame oil + 1/2 teaspoon kosher salt

Directions

1. Prepare the Rice: Cook the short-grain rice according to package instructions. Once done, fluff the rice and mix it with 1 tablespoon sesame oil and a pinch of kosher salt. Set aside to cool slightly.
2. Cook the Vegetables:
   • Blanch the spinach in boiling water for 30 seconds, then drain and rinse under cold water. Squeeze out excess water, then mix with 1 teaspoon sesame oil, 1/2 teaspoon kosher salt, and a touch of minced garlic.
   • Sauté the julienned carrot in a lightly oiled pan until softened. Set aside.
3. Make the Egg Sheet:
   • Beat the eggs with a pinch of salt, then pour into a heated nonstick skillet to create a thin omelet. Cook until set, then remove from the pan and slice into strips.
4. Assemble the Gimbap:
   • Place a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a small border at the top for sealing.
   • Layer the cooked spinach, carrots, perilla leaf (if using), egg strips, and any additional toppings you desire on top of the rice.
   • Roll tightly, using the bamboo mat to guide the roll. Press gently to secure.
5. Slice and Serve:
   • Brush the rolled gimbap lightly with sesame oil for shine. Slice into bite-sized pieces using a sharp knife. Serve immediately or pack for later.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Variations

• Protein Additions: Add crab sticks, bulgogi, or tofu for extra protein.
• Vegetarian Version: Skip meat-based fillings and add more vegetables, like cucumbers or bell peppers.
• Spicy Kick: Add kimchi or a drizzle of gochujang sauce for a spicy twist.
• Rice Alternatives: Use brown rice or cauliflower rice for a healthier option.
• Seaweed Substitutes: If you don’t have nori, use thin egg sheets as a wrap instead.

Storage/Reheating

• Storage: Store leftover gimbap in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gimbap is best enjoyed fresh, but if needed, you can reheat slices gently in a skillet. Avoid microwaving to prevent sogginess.

FAQs

1. What is gimbap?

Gimbap is a Korean dish made with rice, vegetables, and various fillings wrapped in seaweed (nori) and sliced into bite-sized pieces.

2. Can I make gimbap ahead of time?

Yes, you can prepare gimbap a few hours ahead. Wrap it tightly in plastic wrap to keep it fresh.

3. What is perilla leaf?

Perilla leaf is a fragrant herb commonly used in Korean cooking. It has a slightly minty, earthy flavor and adds a unique taste to gimbap.

4. Can I make this recipe vegan?

Yes, substitute the eggs with tofu strips or sautéed mushrooms and ensure all other ingredients are plant-based.

5. How do I keep the rice from sticking to my hands?

Wet your hands with water or lightly coat them with sesame oil to prevent the rice from sticking.

6. What’s the best way to cut gimbap?

Use a sharp knife and wipe it with a damp cloth between cuts to ensure clean slices.

7. Can I use sushi rice instead of short-grain rice?

Yes, sushi rice works perfectly as it has the sticky texture needed for gimbap.

8. How do I prevent the gimbap from unrolling?

Roll the gimbap tightly and seal the edge of the nori with a bit of water or rice.

9. What’s the difference between gimbap and sushi?

Gimbap is a Korean dish that uses sesame oil-seasoned rice and often includes cooked ingredients, while sushi is a Japanese dish that typically uses vinegar-seasoned rice and raw fish.

10. Can I freeze gimbap?

It’s not recommended to freeze gimbap as the rice and vegetables can lose their texture after thawing.

Conclusion

Egg Gimbap is a simple yet flavorful dish that’s perfect for any occasion, from school lunches to family picnics. Packed with wholesome ingredients and endless customization options, it’s a recipe that everyone will love. Whether you keep it traditional or put your own spin on it, this dish is sure to become a favorite in your home!

Easy Nutritious Egg Gimbap

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Lunch/Dinner, Snack
• Method: Rolling
• Cuisine: Korean
• Diet: Vegetarian

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Description

This simple and nostalgic Egg Gimbap recipe is perfect for quick lunches or picnics. With fluffy eggs, seasoned vegetables, and perfectly cooked rice rolled in seaweed, this Korean classic is as delicious as it is versatile. Ready in just 15 minutes, it’s a family-friendly favorite that’s both healthy and satisfying.

 

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Ingredients

Units USM Scale 1x2x3x

Produce:

• 1 carrot (julienned)
• 1/4 tsp garlic (minced)
• 2 cups spinach
• 1 perilla leaf (optional)
• 2 nori sheets

Refrigerated:

• 6 eggs

Pasta & Grains:

• 2 cups freshly made rice (short-grain or sushi rice)

Baking & Spices:

• Salt (to taste)
• Any topping you desire

Oils & Vinegars:

• Sesame oil

Liquids:

• 2 cups water

Other:

• A general rule for “namul” (Korean cooked veggies):
  • 1 cup of cooked veggies + 1 tsp sesame oil + 1/2 tsp kosher salt

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Instructions

1. Cook the Spinach and Carrots:
   • Bring 2 cups of water to a boil. Blanch the spinach for 1–2 minutes, then drain and squeeze out excess water. Mix with 1 tsp sesame oil, ½ tsp kosher salt, and minced garlic.
   • In a skillet, sauté the julienned carrot with a small amount of sesame oil and a pinch of salt until tender.
2. Prepare the Eggs:
   • Beat the eggs with a pinch of salt and cook them in a non-stick pan over medium heat to make a thin omelet. Slice into strips once cooked.
3. Season the Rice:
   • Mix the freshly made rice with a drizzle of sesame oil and a pinch of salt.
4. Assemble the Gimbap:
   • Lay a sheet of nori (shiny side down) on a bamboo mat. Spread a thin, even layer of rice on the nori, leaving about 1 inch at the top for sealing.
   • Arrange spinach, carrot, egg strips, and optional perilla leaf or toppings of choice in the center of the rice.
5. Roll the Gimbap:
   • Using the bamboo mat, tightly roll the gimbap, pressing firmly to shape it. Seal the edge with a little water.
6. Slice and Serve:
   • Slice the roll into bite-sized pieces and serve with soy sauce or pickled radish on the side.

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Notes

• Customize your gimbap with other fillings like imitation crab, avocado, or kimchi.
• Use freshly cooked rice for the best texture, but let it cool slightly before assembling.
• A sharp knife works best to cut clean slices without tearing the nori.