Egg gimbap is a delightful twist on the classic Korean roll, featuring a soft egg wrap that adds extra flavor and texture. Follow this simple recipe to create a delicious and visually appealing treat.

Main ingredients:

  • 2 cups rice
  • 3 strips pickled radish
  • 1 carrot
  • 1 cucumber
  • 6 perilla leaves
  • 6 leaves green leaf lettuce
  • 2 imitation crab sticks
  • 2 sheets fish cake
  • 4 eggs
  • 3 sheets gimbap seaweed

Cooking oil:

  • Some salt
  • 1/2 tablespoon cooking wine
  • Rice seasoning ingredients
  • 1/2 teaspoon salt
  • 1 tablespoon sesame oil
  • Sesame seeds

Fish cake seasoning ingredients:

  • 1/2 tablespoon soy sauce
  • 1 teaspoon cooking wine
  • 1 teaspoon sugar
  • 1/2 tablespoon oligo syrup
  • 2 tablespoons water
  • (makes 3 rolls)

Instructions:

Peel and thinly slice the carrot and cucumber. Cut the imitation crab sticks in half lengthwise, and slice the fish cake into thin strips.

Heat a pan with some oil and stir-fry the carrot. In another pan, lightly fry the fish cake with a little oil, then add the fish cake seasoning ingredients and simmer until the liquid evaporates.

In a bowl, mix the rice with the rice seasoning ingredients.

Lay a seaweed sheet on a bamboo mat and spread the rice evenly on top. Layer lettuce and perilla leaves, then add the prepared ingredients and roll the gimbap tightly.

In a bowl, mix the eggs with salt and cooking wine, then strain the egg mixture. Heat a pan with a little oil and spread the egg mixture thinly to the size of the seaweed. When the egg is about 80 percent cooked, place the rolled gimbap on top and roll it up with the egg.

Slice the egg-wrapped gimbap into bite-sized pieces and enjoy!

[Source: W Table]

(Dalgyal gimbap, Korean-style egg rice rolls, savory gimbap with egg, rolled rice with egg filling)