⏱️ Cooking time: 15 minutes
🥢 Introduction
I made this gimbap at home when I wanted something simple but comforting. I didn’t expect much at first, but the result surprised me.
This simple looking gimbap is actually based on a recipe from a well known Korean chef.
It uses soft scrambled eggs, butter, and lightly seasoned rice to create a flavor that feels rich but clean at the same time.
There are no complicated fillings here. Just a few ingredients, handled gently, so the taste of the eggs really stands out.
Once you try it, you will understand why this style of gimbap has been popping up all over Korea. I actually didn’t expect such a clean flavor from something this simple.
🛒 Ingredients
(for 2 gimbap rolls)
✔️ 5 large eggs
✔️ 1 bowl cooked white rice (about 1 cup)
✔️ 2 sheets roasted seaweed (gimbap nori)
✔️ 2 tbsp butter (divided)
✔️ ½ tsp salt
✔️ ½–1 tsp curry powder
✔️ 1 tbsp sesame oil
✔️ 1 tbsp soy sauce
👩🍳 Instructions
Step 1
Whisk 5 eggs with ½ tsp salt and ½–1 tsp curry powder in a bowl.
Step 2
Melt 1 tbsp butter in a pan over low heat. Add the eggs and gently scramble until soft and creamy. Remove from heat.
Step 3
In a separate bowl, mix 1 bowl cooked rice with 1 tbsp sesame oil, 1 tbsp soy sauce, and the remaining 1 tbsp butter.
Step 4
Place a sheet of nori on a mat. Spread the rice thinly and evenly over the surface.
Step 5
Add a generous layer of scrambled eggs in the center.
Step 6
Roll tightly, then slice into bite sized pieces. Repeat with the second sheet of nori.
🍽️ Serving Tips
For extra aroma, lightly brush the rolled gimbap with a little sesame oil and sprinkle toasted sesame seeds on top before serving.
It adds a nutty finish that pairs beautifully with the buttery eggs.
This gimbap is best enjoyed fresh, while the eggs are still soft and tender.
Serve it as a light meal, a brunch dish, or a simple snack with tea or coffee.
💡 Additional Notes
Because this gimbap uses very few ingredients, quality really matters.
Use fresh eggs and good butter for the best flavor.
If you prefer a milder taste, start with ½ teaspoon curry powder and adjust to your liking.
The goal is to add warmth and aroma, not a strong curry flavor.
For the best texture, avoid overcooking the eggs.
Soft, creamy scrambled eggs are what make this gimbap special.
❓ FAQ
Q. Can I make this ahead of time?
✔️ It is best eaten fresh. Once refrigerated, the rice becomes firm, and reheating in the microwave can make the seaweed soft and chewy.
Q. Can I make this with scrambled eggs instead of a rolled omelette?
✔️ Yes. The original recipe uses a rolled omelette, but scrambled eggs give a softer, creamier texture and are easier to make at home.
Q. Does it taste like curry?
✔️ Not really. The curry powder is used in a small amount to add warmth and aroma, not a strong curry flavor.
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