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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- Season the Rice:
- Mix the freshly made rice with a drizzle of sesame oil and a pinch of salt.
- 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.
- Roll the Gimbap:
- Using the bamboo mat, tightly roll the gimbap, pressing firmly to shape it. Seal the edge with a little water.
- Slice and Serve:
- Slice the roll into bite-sized pieces and serve with soy sauce or pickled radish on the side.
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.
