Jung Ho-gyun's Cotton Candy Egg Gimbap

Name: Jung Ho-gyun's Cotton Candy Egg Gimbap
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 eggs (2 whole eggs + 1 yolk); 2 sheets gimbap seaweed; 2 bowls cooked rice; 2 strips gardenia danmuji; 2 leaves iceberg lettuce; 1/2 teaspoon curry powder; 1/2 teaspoon vinegar; 3 teaspoons cooking wine; 6 tablespoons water; a pinch of seasoned salt; 1 tablespoon sesame oil; a pinch of sesame seeds; 3 tablespoons mayonnaise; a pinch of paprika seasoning

A fluffy rolled-egg gimbap that melts softly in your mouth, with fishy taste eliminated by curry powder and vinegar, gently set over low heat.

20 min Difficulty Easy Noodles & bunsik

Main ingredients

eggs gimbap seaweed danmuji iceberg lettuce mayonnaise curry powder cooking wine sesame oil

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eggs gimbap seaweed danmuji iceberg lettuce mayonnaise curry powder cooking wine sesame oil

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Quick recipe

Cooking tips

Adding water to the egg mixture prevents the egg from becoming tough and makes it supremely soft like cotton candy.
Before rolling the gimbap, gently pat the surface of the egg roll with a paper towel to remove moisture, so the seaweed doesn't get soggy.

Recommended for

Those who love soft and fluffy Japanese-style rolled-egg gimbap.
Those looking for a unique and thoughtful lunchbox menu for their children.

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