Kim Dae-seok's Leftover Gimbap Jeon

Name: Kim Dae-seok's Leftover Gimbap Jeon
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 roll leftover gimbap; 1 egg; 1 pinch salt; 1 tbsp potato starch; 1/4 tbsp curry powder; Adequate amount of cooking oil; A little ketchup

A special gimbap jeon made by coating leftover hardened gimbap with starch, subtle curry powder, and egg wash, then pan-frying until crispy and savory.

15 min Difficulty Very easy side dish

Main ingredients

GimbapEggPotato starchCurry powder

Ingredients needed 1 servings

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1 roll leftover gimbap

1 egg

1 pinch salt

1 tbsp potato starch

1/4 tbsp curry powder

Adequate amount of cooking oil

A little ketchup

Recipe

Gently beat 1 egg and mix in 1 pinch of salt.
In a separate bowl, evenly mix 1 tbsp potato starch and 1/4 tbsp curry powder.
Coat the gimbap thinly and evenly on both sides with the starch-curry powder mixture.
Dip the coated gimbap thoroughly into the beaten egg.
Heat a pan with cooking oil over low heat.
Place the egg-coated gimbap in the pan and cook until golden brown on both sides.
Place the finished gimbap jeon on a plate and serve with ketchup.

Prepare by beating the egg and mixing the starch and curry powder.
Coat the gimbap with the curry-starch powder, then thoroughly dip in egg wash.
In a preheated pan over low heat with oil, cook until golden brown on both sides.

Cooking tips

Slightly freeze the gimbap for about 30 minutes before cooking to keep it from falling apart and to make it crispier.
Adding too much curry powder can overwhelm the flavor, so use only about 1/4 tbsp for a subtle aroma.
Cooking over high heat burns the egg coating quickly, so maintain low heat throughout to ensure the inside is heated through.

Recommended for

Those who want to transform hardened leftover gimbap into a deliciously different dish.
Those looking for a quick, crispy, and aromatic snack that kids love.

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