Mini egg gimbap is a fun, bite-sized twist on the classic Korean gimbap roll.
This recipe from W Table is easy to make and perfect for both kids and adults, offering a tasty snack or light meal that’s sure to satisfy everyone’s cravings.
Main ingredients:
8 eggs
1/2 cucumber
50 grams spam
2 strips pickled radish
1/2 cup pickled red cabbage
3 cups rice
4 sheets roasted seaweed
Spam sauce
1/2 tablespoon soy sauce
1 tablespoon cooking wine
2 tablespoons oligo syrup
Rice seasoning ingredients:
1 tablespoon sesame oil
1/2 teaspoon salt
Instructions:
Cut the spam and cucumber into thick strips about the size of chopsticks. Sprinkle a little salt on the cucumber and let it sit for 10 minutes to remove the moisture.
Blanch the spam in boiling water, then simmer in a pan with the spam sauce for about 2 minutes.
Season the cooked rice with the rice seasoning ingredients.
Cut the roasted seaweed into four squares. Spread a quarter of the rice evenly on each piece, then add cucumber, pickled radish, spam and pickled red cabbage, and roll them tightly.
Beat the eggs and strain the mixture. Heat a pan with a little oil, pour the egg mixture to the size of the seaweed sheets. When the egg is about 80 percent cooked, place the gimbap on top and roll it up with the egg.
Slice the mini egg gimbap into bite-sized pieces and enjoy!
[Source: W Table]
(Dalgyal kkoma gimbap, Korean-style mini egg rice rolls, bite-sized egg gimbap, small gimbap with egg)
