Main ingredients 🥩
ricegimbap seaweedjeyuk bokkeumlettuceeggscucumber
Okjubu's Jeyuk Gimbap
A delightful combination of spicy-sweet jeyuk bokkeum and crisp cucumber creates a perfect harmony in this special gimbap.
🙋 Recommended for
- ⭐ Those who want to transform leftover jeyuk bokkeum into a creative and impressive dish
- ⭐ Those looking for a satisfying and special picnic lunch option
Ingredients needed 🛒2 servings
- rice 2 bowls
- gimbap seaweed 2 sheets
- jeyuk bokkeum 1 serving
- lettuce 4 to 6 leaves
- eggs 3
- cucumber 1/2
- sesame oil 1 tablespoon
- salt to taste
- toasted sesame seeds a pinch
Recipe 🍳
- Cut the cucumber lengthwise into 4 equal pieces, then carefully remove the center seed section with a knife.
- Whisk 3 eggs thoroughly, then pour into a greased pan and cook into a thick omelet.
- Mix warm rice with salt, 1 tablespoon sesame oil, and a pinch of toasted sesame seeds using a spatula for seasoning.
- Place the seasoned rice evenly on the seaweed sheet, then layer lettuce, egg omelet, jeyuk bokkeum, and cucumber in order.
- Roll tightly to prevent filling from spilling out, brush the surface with sesame oil, and slice into bite-sized portions.
- Prepare the cucumber and egg omelet.
- Season the rice with salt, sesame oil, and sesame seeds.
- Layer rice, jeyuk bokkeum, lettuce, egg, and cucumber on the seaweed, then roll tightly.
Cooking tips 💡
- Remove the cucumber seeds to prevent the gimbap from becoming soggy over time.
- Since jeyuk bokkeum is already well-seasoned, season the rice slightly less than usual.
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