Enjoy an easy, equipment-free Gyeran-mari Gimbap (Rolled Omelet Gimbap). Yondu perfectly seasons both the fluffy egg and the rice for a quick, savory bite.
TIEMPO DE PREPARACIÓN10
min
TIEMPO DE COCCIÓN10
min
PORCIONES1
NIVEL DE PICANTE
INGREDIENTES
Ingredients
1 sheets roasted seaweed (gimbap seaweed or nori)
½ cup cooked short-grain rice (approx. 7 oz)
1 ½ large eggs
1 Tbsp neutral cooking oil (such as canola or vegetable oil)
1 Tbsp onion, finely chopped
1 Tbsp carrot, finely chopped
½ scallion, finely chopped
Seasoning
½ Tbsp Yondu
Rice Seasoning
¼ Tbsp Yondu
½ Tbsp sesame oil optional
Ingredients
2 sheets roasted seaweed (gimbap seaweed or nori)
1 cup cooked short-grain rice (approx. 7 oz)
3 large eggs
2 Tbsp neutral cooking oil (such as canola or vegetable oil)
2 Tbsp onion, finely chopped
2 Tbsp carrot, finely chopped
1 scallion, finely chopped
Seasoning
1 Tbsp Yondu
Rice Seasoning
1/2 Tbsp Yondu
1 Tbsp sesame oil optional
Ingredients
4 sheets roasted seaweed (gimbap seaweed or nori)
2 cup cooked short-grain rice (approx. 7 oz)
6 large eggs
4 Tbsp neutral cooking oil (such as canola or vegetable oil)
4 Tbsp onion, finely chopped
4 Tbsp carrot, finely chopped
2 scallion, finely chopped
Seasoning
2 Tbsp Yondu
Rice Seasoning
1 Tbsp Yondu
2 Tbsp sesame oil optional
INGREDIENTES
Ingredients
1 sheets roasted seaweed (gimbap seaweed or nori)
½ cup cooked short-grain rice (approx. 7 oz)
1 ½ large eggs
1 Tbsp neutral cooking oil (such as canola or vegetable oil)
1 Tbsp onion, finely chopped
1 Tbsp carrot, finely chopped
½ scallion, finely chopped
Seasoning
½ Tbsp Yondu
Rice Seasoning
¼ Tbsp Yondu
½ Tbsp sesame oil optional
Ingredients
2 sheets roasted seaweed (gimbap seaweed or nori)
1 cup cooked short-grain rice (approx. 7 oz)
3 large eggs
2 Tbsp neutral cooking oil (such as canola or vegetable oil)
2 Tbsp onion, finely chopped
2 Tbsp carrot, finely chopped
1 scallion, finely chopped
Seasoning
1 Tbsp Yondu
Rice Seasoning
1/2 Tbsp Yondu
1 Tbsp sesame oil optional
Ingredients
4 sheets roasted seaweed (gimbap seaweed or nori)
2 cup cooked short-grain rice (approx. 7 oz)
6 large eggs
4 Tbsp neutral cooking oil (such as canola or vegetable oil)
4 Tbsp onion, finely chopped
4 Tbsp carrot, finely chopped
2 scallion, finely chopped
Seasoning
2 Tbsp Yondu
Rice Seasoning
1 Tbsp Yondu
2 Tbsp sesame oil optional
INSTRUCCIONES
Prepare the vegetables: Finely chop the carrot, onion, and 1 scallion.
Make the egg mixture: In a bowl, whisk together the eggs and Yondu. Add the chopped vegetables and mix well.
Cook the Gyeran-mari (rolled omelet): Heat a frying pan over medium heat and lightly coat with cooking oil. Pour in a thin layer of the egg mixture and cook until set. Roll the omelet and repeat to make two rolled omelets.
Season the rice: In a bowl, combine the warm rice with Yondu and sesame oil. If you don't have sesame oil, you can skip it.
Assemble the Gimbap: Place a sheet of seaweed on a flat surface and spread the rice evenly over it. Add the rolled omelet on top and roll tightly into a log. Slice into bite-sized pieces and enjoy!
※ The square pan and bamboo rolling mat shown in the photo are not required. In the actual class, we will use a regular round frying pan and roll the gimbap without a bamboo mat.
INSTRUCCIONES
Prepare the vegetables: Finely chop the carrot, onion, and 1 scallion.
Make the egg mixture: In a bowl, whisk together the eggs and Yondu. Add the chopped vegetables and mix well.
Cook the Gyeran-mari (rolled omelet): Heat a frying pan over medium heat and lightly coat with cooking oil. Pour in a thin layer of the egg mixture and cook until set. Roll the omelet and repeat to make two rolled omelets.
Season the rice: In a bowl, combine the warm rice with Yondu and sesame oil. If you don't have sesame oil, you can skip it.
Assemble the Gimbap: Place a sheet of seaweed on a flat surface and spread the rice evenly over it. Add the rolled omelet on top and roll tightly into a log. Slice into bite-sized pieces and enjoy!
※ The square pan and bamboo rolling mat shown in the photo are not required. In the actual class, we will use a regular round frying pan and roll the gimbap without a bamboo mat.
