What's better than Gimbap? Crispy Gimbap! Bask in the marvellous concoction of Sesame Oil Flavoured Rice, Tamago, Spicy Tuna, and Korean Pickles jam-packed in a golden brown Panko crust.
Tip: Fill your Gimbap with your favourite ingredients. Use Crabsticks, Avocados, Bulgogi Beef... You do you!
Prep Time: 15 mins | Cooking Time: 10 mins | Makes 5 Long Gimbap Rolls (40 pieces)
Ingredients
(Spicy Tuna Mix) - Mix together and set aside
1 Can Ayam Brand Canned Chili Tuna (160g)
4 Tbsp Mayonnaise or Tartar Sauce
(Tamago - Egg) *See image guide right at the bottom OR just make an omelette!*
6 Eggs, Room Temperature
3 Tbsp Mirin or Cooking Sake
1 Tsp Light Soy Sauce
(Gimbap)
2 Cups Korean Shortgrain Rice
3 Tbsp Sesame Oil
1 Tsp Salt
10 Strips Yellow Pickled Radish
5 Sheets Korean Dried Laver or Seaweed
From Right to Left: Ayam Brand Canned Chili Tuna, Yellow Pickled Radish, Korean Dried Laver or Seaweed
(Tempura Batter) - Mix together and set aside
1 Cup Water
1 Cup Flour
1 Egg, Room Temperature
1/2 Tsp Salt - Optional
1 Tsp Garlic Powder - Optional
2 Cups Panko - Do not mix into batter, put on a separate plate
Cooking Oil - Do not mix into batter, this oil is for frying the Gimbap
Directions
Cook rice and stir in Sesame Oil and Salt when ready.
In the meantime, prepare the Tamago Egg, Spicy Tuna Mix and Tempura Batter. Set aside. (TAMAGO EGG INSTRUCTIONS BELOW)
Spread rice and the prepared ingredients on a sheet of Seaweed and use a Bamboo Mat to roll it up. Then, slice the Gimbap into 8 small pieces. Repeat until ingredients are used up.
Prepare a frying pan on low-medium heat and add cooking oil so that it covers the base.
Lightly dip each piece in the Tempura Batter followed by the Panko crumbs and place on pan. Fry till both sides are golden brown.
Ready to serve! (I like mine best with Wasabi and Shoyu Sauce~)
Enjoy!
Signing off, Cher
VIDEO GUIDE: Coating and frying the Gimbap
IMAGE GUIDE: Preparing the Tamago
Whisk the eggs and fry them in a layered fashion, rolling up the eggs as you go.
Comments