Main ingredients 🥩
gimbapeggsmirin
Ttukdak Hyung's Gimbap Egg Pancake
A super simple gimbap jeon made by coating leftover or store-bought gimbap with a soft egg mixture and pan-frying until moist and warm.
🙋 Recommended for
- ⭐ Those who want to enjoy leftover cold gimbap in a different, moist way.
- ⭐ Busy solo cooks who don't want to spend a long time over the stove.
Ingredients needed 🛒1 servings
- 1 roll gimbap
- 2 eggs
- 1 tbsp mirin
- black pepper to taste
- cooking oil to taste
Recipe 🍳
- Crack the eggs into a bowl, add mirin and black pepper, and whisk until smooth to make the egg coating.
- Heat a frying pan over medium-low heat and add a generous amount of cooking oil.
- Dip each pre-sliced gimbap piece into the egg mixture, coating both sides evenly and thoroughly.
- Place the gimbap pieces one by one in the pan and flip them as needed, frying until golden brown without burning the egg coating.
- If flipping one by one is tedious, you can gather all the gimbap pieces in the pan and pour the remaining egg mixture over them all at once, cooking like a pancake.
- Mix eggs with mirin and black pepper, whisking well.
- Coat gimbap pieces in egg mixture and place them one by one in an oiled pan.
- Fry until golden brown on both sides, or pour all the egg mixture at once and cook like a pancake.
Cooking tips 💡
- This method is most useful for reheating gimbap that has become hard in the fridge, making it soft and warm all the way through.
- When pouring the egg mixture all at once, lower the heat and cover the pan slightly to ensure even heat distribution to the center.
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