Crispy Pan-Fried Breaded Gimbap (1 Serving)

Use newly made gimbap or leftovers refrigerated at 4°C or colder within 2 hours of preparation. Discard gimbap left at room temperature longer than 2 hours. Cut the roll into 8–10 slices about 1.5–2 cm thick.

Put 20 g flour and 40 g breadcrumbs into separate shallow plates. Beat one egg in another bowl until uniform. Wash hands and tools after handling raw egg.

Lightly dust each gimbap slice with flour, dip into beaten egg, then gently press breadcrumbs on both sides. Work one piece at a time so the coating adheres.

Heat part of the 45 mL oil in a wide pan over medium-low heat. Arrange slices without crowding and turn when the crumb coating turns golden. Cook in two batches if necessary, adding the remaining oil as needed.

Golden crumbs do not mean the filling is hot. Lower the heat and continue until the center is fully heated; for reheated leftovers, check that the center reaches at least 74°C (165°F) with a food thermometer when possible. Reduce heat if the crust browns too fast.

Briefly drain on a rack or paper towel and serve warm. Refrigerate any finished leftovers within 2 hours and fully reheat before eating. Check the original gimbap fillings for allergens.