Photograph of the finished Gimbap jeon

Korea · Cơm cuốn chiên trứng Gimbap jeon

Gimbap jeon

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Nori seaweed Nori seaweed 8 leaves
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 3.5 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Danmuji pickled yellow radish Danmuji pickled yellow radish 5.6 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Mix the hot rice with sesame oil and salt, then let it cool slightly.
  2. 2 Sauté shredded carrots and julienned yellow radish (danmuji).
  3. 3 Wrap the rice and filling in the seaweed sheet, forming a tight roll, then let it rest for 10 minutes to set.
  4. 4 Cut the rolls into slices about one and a half centimeters thick; if they're too thick, they'll fall apart when fried.
  5. 5 Roll each slice in flour, then dip in egg and fry over low heat for 2 minutes on each side.

With an appliance

  • Air fryer 39 min

    Replace step 5: spray oil on both sides of the egg-coated gimbap slices, fry at 185 degrees for 7 minutes, flipping at the 4th minute; cut into slices exactly 1.5 cm thick so that the rolls don't fall apart.

Start cooking