Kinda a cross between a breakfast taco and gimbap, a beautifully composed, portable snack roll with seaweed bark, an outer ring of rice, and a heart of anything delicious from kimchi to pickled radish to egg to tuna mayo. My version, you hand-fold and eat on the spot because you want the gyeran jim (Korean souffléd egg) still steamy and pillowy.
Honestly, I made these as an excuse to use my new ttukbaegi trivet (pictured triveting the aforementioned ttukbaegi). But they were so good I made them again the next day. They’re filling, quick (especially if you make this gyeran jim recipe using this microwave technique–don’t forget the green onions and sesame oil on top at the end!), healthy (especially if you have a leftover serving of this multigrain rice around, which I’m in love with), and super satisfying. Just tear your gim or nori sheet in quarters, scoop in some egg, some rice, and kimchi if you want (because it’s a great way to use up the salsa-y end of a batch of kimchi). If you really want to gild the lily, you can toast your gim sheets first in a dry skillet or over a gas burner and then brush one side with toasted sesame oil and sprinkle on a little salt: I’m lucky right now to have this amazing seaweed-harvested salt that my sister brought me back from her last trip to Japan (you can buy it online from Solco if you want some for yourself), so I used that.
The Rookery 