Korean Egg Roll in Rice Roll, Gyeranmari Kimbap

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Crack the eggs into a 4-cup measuring cup, season with salt and pepper, and add mirin if using. Combine with the chopped vegetables and spam and mix well.
2. Heat a large non-stick skillet over medium heat and spread 1 tsp oil evenly with a paper towel. Pour about 1/3 cup of egg mixture in and swirl to an even layer.
3. When the egg is half cooked and settled, roll it up from one end into a log and push it to one side of the pan.
4. Repeat twice with the remaining egg mixture, connecting each new layer to the previous roll. Lower the heat as needed. Aim for 2 to 3 layers per roll, making four rolls in total.
5. Turn off the heat and let the rolls rest in the pan 1 to 2 minutes to finish cooking.
6. While hot, roll the first egg roll tightly but gently in a bamboo mat into a round shape. Let cool, then repeat with the remaining egg mixture.
7. Mix the warm rice with 1/4 tsp salt, 1/8 tsp pepper, sesame seeds and 2 tsp sesame oil using a cutting motion. Cover with a damp towel.
8. Place a sheet of gim shiny side down on a bamboo mat. Spread a thin layer of rice over it, leaving 1 to 1.5 inches bare at the far edge, dipping fingertips in water to prevent sticking.
9. Place an egg roll in the centre, roll the near edge over it, then roll tightly with the mat to seal. Place seam-side down on a plate and repeat with the remaining ingredients.
10. Before slicing, coat the kimbap and knife with sesame oil and cut into 1/2 to 3/4 inch slices.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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