Main ingredients 🥩
Instant riceSesame oilSaltPickled radishPerilla leavesEggsSeaweedImitation crabMayonnaiseCooking oil
Striker Chef's Net Egg Gimbap
A unique gimbap wrapped in a specially made net-shaped egg sheet that catches both the eye and the palate.
🙋 Recommended for
- ⭐ Those looking for a visually appealing lunchbox menu for a date or picnic.
- ⭐ Those seeking a fun and different gimbap recipe to make for their children.
Ingredients needed 🛒1 servings
- 1 pack instant rice
- 2/3 tbsp sesame oil
- Pinch of salt
- Some crunchy pickled radish
- A few perilla leaves
- 2 eggs
- 2 sheets gimbap seaweed
- Some imitation crab
- Some mayonnaise
- A little cooking oil
Recipe 🍳
- Season warm rice with salt and sesame oil.
- Finely chop the pickled radish, squeeze out excess water, add to seasoned rice along with mayonnaise, mix well, and let cool.
- Remove stems from perilla leaves and set aside. Shred imitation crab into long halves.
- Cut seaweed into quarters. Beat eggs, strain through a sieve, and put into a squeeze bottle.
- Make mini gimbap: on a cut seaweed sheet, place perilla leaf, chopped pickled radish rice, and imitation crab, then roll tightly.
- Heat a pan with a tiny bit of oil, squeeze the egg in a net pattern from the squeeze bottle to create a thin egg sheet.
- When the egg net is slightly set, place the prepared mini gimbap on top and roll it up, wrapping the egg around it.
- Once the net egg sheet adheres well, slice into bite-sized pieces and serve.
- Mix rice with salt, sesame oil, chopped pickled radish, and mayonnaise.
- Place perilla leaf, rice, and imitation crab on seaweed and roll small gimbap.
- Beat eggs, strain, and fill a squeeze bottle.
- On a pan, squeeze egg in a net pattern to cook, then place gimbap on top and wrap.
- Slice into bite-sized pieces and serve.
Cooking tips 💡
- Be sure to strain the egg mixture through a sieve to prevent blocking the squeeze bottle's tip, ensuring a smooth net pattern.
- When frying the egg sheet, keep the heat low, as high heat will burn it quickly.
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