Making Gwangmyeong Gimbap with Gang Min-kyung
Making Gwangmyeong Gimbap with Gang Min-kyung
Pohang Guryongpo Gwangmyeong Gimbap
As the weather gets chilly, Gwangmyeong is something to look forward to!
Gwangmyeong is a specialty from Pohang, Gyeongsangbuk-do, made by threading mackerel or saury and drying it in the cold sea breeze for about 3 to 10 days.
Since it needs to be dried in the cold sea breeze, it is a winter delicacy in season from November to January.
Today, we will make Gwangmyeong Gimbap using the seasonal Gwangmyeong from Pohang Guryongpo, prepared by Gang Min-kyung.
The ingredients needed are Gwangmyeong vegetable set, aged kimchi, seaweed, and brown rice konjac rice.
I used baek-kimchi instead of aged kimchi, and regular rice can be substituted for brown rice konjac rice.
Before making the Gwangmyeong Gimbap, we should taste the seasonal Gwangmyeong first!
This is the Gwangmyeong vegetable set I bought directly from Pohang Guryongpo.
It comes with cleaned Gwangmyeong, vegetables, seaweed, and dipping sauce, so all you have to do is eat!
The rich oil glistens, and the Gwangmyeong has a chewy, moist texture reminiscent of semi-dried persimmons.
Since the skin of the Gwangmyeong is already cleaned, I cut it into bite-sized pieces with scissors.
Then, I wrapped it with dried seaweed, seaweed, and chives, along with the Gwangmyeong.
Since I bought it locally, the Gwangmyeong had no fishy smell and was deliciously nutty.
Now, let's get started on making Gang Min-kyung's Gwangmyeong Gimbap.
I wanted to make it for dieting, so I used brown rice konjac rice just like Gang Min-kyung.
A unique point of this recipe is that the seasoning for the gimbap is done with perilla oil instead of sesame oil.
After seasoning with perilla oil and salt, mix it well.
Lay a sheet of seaweed on the bottom, and to prevent the sides from bursting, place the rice diagonally.
Then, spread the seasoned rice thinly and evenly.
Place the washed aged kimchi on top.
I used baek-kimchi since I didn't have aged kimchi, and it was still delicious.
The tangy taste of the kimchi balances the richness of the Gwangmyeong, so make sure to include kimchi.
Next, place 3-4 pieces of seasonal Pohang Guryongpo Gwangmyeong on top.
Isn't it mouthwatering just to see the glistening oil?
Then, add some chives, seaweed, and leafy greens, and roll it up tightly.
Since I laid the seaweed diagonally, even with a lot of filling, the sides didn’t burst!
Once rolled, brush the gimbap with perilla oil.
When I sliced the well-made Gwangmyeong Gimbap, the cross-section was beautiful.
With konjac rice and plenty of vegetables, this Gwangmyeong Gimbap could be a great addition to a diet plan.
The gimbap is well-seasoned on its own, so it’s delicious to eat as is, and adding dipping sauce makes it even more flavorful.
For those who feel they need more vegetables, it also tastes great when placed on leafy greens.
Today, I followed Gang Min-kyung on YouTube to make Gwangmyeong Gimbap.
The seasonal Pohang Guryongpo Gwangmyeong is delicious on its own, but enjoying it as gimbap offers a unique taste.
*This post was written and researched by the Gyeongsangbuk-do SNS supporters.
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