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Cooking with Sempio

Spinach & Egg omelet Gimbap

Date : 2016-03-03

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Spinach & Egg omelet Gimbap
3 Sheet of Grilled Laver (9g)
400g Rice
4 Eggs
1Tbsp Yondu, Green Label
1/2 Carrot
50g Spinach
1Tbsp Baby Anchovies
50g Kimchi (Optional)
1/2Tbsp Vegetable Oil
1Tbsp Sesame Oil
1 1/2Tbsp Yondu, Orange Label
1Tbsp Sesame Salt

1. Julienne carrots and cut spinach into bite sizes.
2. Wash and drain kimchi and chop the kimchi (Optional).

3. Beat 4 eggs in a bowl and mix with 1tbsp of Yondu, Green Label.
4. Add Yondu, Orange Label, sesame oil and crushed sesame salt into a bowl of rice and mix.
5. Heat up the pan and put oil. Spread 1/2 of prepared eggs. Add baby anchovies and
    julienned carrots on egg spread.

6. Pour and spread rest of the eggs. Lay spinach and pan-fry well on both sides to complete
    spinach and egg omelet. Cut it into 3 pieces.

7. Evenly spread rice over a sheet of grilled laver (Use bamboo rolling mat).
8. Add kimchi and egg omelet then roll using both hands.
9. Brush sesame oil over finished Gimbap and sprinkle sesame seeds over the top.
    Cut each roll into bite-sized pieces.

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