Okjubu's Jeyuk Gimbap

Name: Okjubu's Jeyuk Gimbap
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Rice 2 bowls; Gimbap seaweed 2 sheets; Jeyuk bokkeum 1 serving; Lettuce 4–6 leaves; Eggs 3; Cucumber 1/2; Toasted sesame oil 1 tablespoon; Salt to taste a little; Hulled sesame seeds a little

A delicious gimbap featuring a perfect harmony of spicy-sweet jeyuk bokkeum and crisp cucumber.

25 min Difficulty Easy Rice bowls

Main ingredients

Gimbap seaweed Jeyuk bokkeum Lettuce Eggs Cucumber

Ingredients needed

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Gimbap seaweed Jeyuk bokkeum Lettuce Eggs Cucumber

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2 servings

Recipe

Cut the cucumber lengthwise into four equal pieces, then carefully remove the center seed section with a knife.
Whisk 3 eggs well, then pour into a greased pan and cook into thick, fluffy omelets.
Mix warm rice with a pinch of salt, 1 tablespoon toasted sesame oil, and a little hulled sesame seeds using a spatula to season it.
Spread the seasoned rice thinly and evenly on the seaweed, then layer in order: lettuce, egg omelet, jeyuk bokkeum, and cucumber.
Roll tightly to prevent filling from spilling out, brush the surface of the gimbap with toasted sesame oil, and slice into bite-sized pieces.

Prepare the cucumber and egg omelets.
Season the rice with salt, toasted sesame oil, and sesame seeds.
Layer rice, jeyuk bokkeum, lettuce, egg, and cucumber onto the seaweed and roll tightly.

Cooking tips

Remove the cucumber seeds to prevent the gimbap from becoming soggy over time due to moisture.
Since jeyuk bokkeum is already quite salty, season the rice slightly less than usual.

Recommended for

Those who want to reinvent leftover jeyuk bokkeum into a creative and impressive dish.
People looking for a satisfying and special picnic box meal.

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