Spinach & Egg omelet Gimbap

• Cook By: SEMPIO FOODS COMPANY
• Theme: Meat dishes
• Main Ingredients: egg, spinach
• Serving Size: 2

Omelet

Ingredients

• 1/2 Tbsp Vegetable oil
• 50 g Kimchi (Optional)
• 1 Tbsp Baby anchovies
• 50 g Spinach
• 1/2 ea Carrot
• 1 Tbsp Yondu, Light
• 4 ea Eggs

Directions

• Julienne carrots and cut spinach into bite-size pieces.
• Wash and drain kimchi (Optional).
• Break 4 eggs in a bowl and mix with 1 Tbsp of Yondu, Light.
• Heat up your pan and add oil and 1/2 of the prepared eggs.
• Add baby anchovies and julienned carrots to the egg spread. Add kimchi (Optional).
• Add the rest of the eggs.
• Add spinach and pan-fry well on both sides to complete the spinach and egg omelet.

Gimbap

Ingredients

• 1 Tbsp Sesame Salt
• 1 1/2 Tbsp Yondu
• 1 Tbsp Sesame oil
• 400 g Rice
• 3 sheet (9g) Dried Seaweed for Sushi and Roll

Directions

• 1Add sesame oil, Yondu, Vegetable Essence, and crushed sesame salt to a bowl of rice and mix.
• 2Evenly spread rice over a sheet of grilled laver (use bamboo rolling mat).
• 3Add spinach and egg omelet then roll using both hands.

Presentaion

Ingredients

• Sesame oil
• Sesame

Directions

• Brush sesame oil over finished Gimbap and sprinkle sesame seeds on top.
• Cut each roll into bite-sized pieces.

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