Seungwoo Dad's Jeon Gimbap

Name: Seungwoo Dad's Jeon Gimbap
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 sheet of gimbap seaweed; Appropriate amount of leftover holiday jeon; 1 bowl of warm rice; 1 tablespoon ssamjang; 4 perilla leaves; A small amount of toasted sesame oil

A super simple and quick recipe to reuse leftover holiday jeon and ssamjang into gimbap in just 5 minutes

5 min Difficulty Very easy Rice bowls

Main ingredients

Gim Jeon Ssamjang Perilla leaves Toasted sesame oil

Ingredients needed

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Gim Jeon Ssamjang Perilla leaves Toasted sesame oil

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Recipe

Cut the leftover holiday jeon into long strips suitable for gimbap using scissors or a knife.
Mix the leftover jeon with warm rice, adding an appropriate amount of ssamjang and toasted sesame oil, then stir well to create seasoned rice.
Place the gimbap seaweed on the cutting board with the rough side facing up and the shiny side facing down.
Spread the seasoned rice evenly and thinly over the seaweed, leaving about one-fifth of the top edge uncovered.
Layer generous amounts of fresh perilla leaves on top of the rice to create a base that balances the richness of the jeon.
Pile the pre-cut leftover jeon generously on top of the perilla leaves.
Roll the gimbap tightly with your fingers, applying firm pressure without a gimbap mat, and lightly moisten the end of the seaweed to secure it.
Slice the finished gimbap into bite-sized pieces and arrange them neatly on a plate to complete.

Cut leftover jeon into long strips, mix ssamjang and toasted sesame oil into the rice to make seasoned rice.
Spread the seasoned rice thinly on the seaweed, layer perilla leaves and jeon on top, then roll tightly.
Moisten the end of the seaweed to secure it, then slice into bite-sized pieces to finish.

Cooking tips

Since jeon is naturally oily, add only a small amount of toasted sesame oil—just enough to enhance the aroma.
Placing the rice on the rough side of the seaweed prevents the grains from slipping and ensures a firm hold.
Even without a gimbap mat, you can achieve a good shape by pulling and pressing the seaweed firmly as you roll.
Lightly brushing water on the final edge of the seaweed helps it stick securely without unraveling.

Recommended for

Those looking to use up leftover jeon after the holiday break.
People who want a hearty meal in just 5 minutes without using any heat.
Those wanting to enjoy a unique combination of jeon with no greasiness, but with spicy and savory flavors.

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