Gwangyang on Table

Pickled Apricot Gimbap

Spring makes my heart flutter wildly. If you want to go somewhere, you should pack a lunch first. Here is a delicious lunch idea that goes perfectly well with a spring picnic. The dish features green apricots.

📝Text by. Editorial Team  /  📷Illustrated by. Gyeol

A Taste of Spring in Your Mouth

  • Apricot flower Village in Gwangyang is one of the best-known destinations to view apricot flower blossoms that herald the advent of spring. Unsurprisingly, Gwangyang is one of the nation’s major apricot-producing regions. Apricots grown in Gwangyang are known for their strong aroma and flavor as they grow on the warm sunshine, clean water of Seomjingang River, and nutritious soil. Green apricots known as “cheong maesil” are particularly popular for their firm flesh and tart flavor.

    Apricots can be cooked as simple food. The simplest way is to preserve apricots in sugar. You can pickle them and slice and toss them in red pepper paste sauce to eat with a warm bowl of rice. People’s preferences can be sharply divided over pickled apricots or pickled vegetables for that matter. In this case, a trick is necessary. You can add other ingredients to tone down the strong taste of pickled apricots. Try adding a little bit of pickled apricots when making your gimbap. It gives your gimbap a crunchy texture and a mouthwatering tangy kick, making it uniquely flavorful. The refreshing taste of apricot is perfect for your picnic lunch on a warm sunny spring day.

    • Ingredients
      Dried laver, rice, pickled apricots, fish cake, carrots, spinach, eggs, braised burdock roots, red pepper paste, sesame seed oil, ground toasted sesame seeds
    • Making Pickled Apricots
      Wash pitted apricots and alternate layers of apricots and sugar at a 1:1 ratio in a jar.
      Seal the jar tightly and it’s done! Set aside and let it ferment for a day. The sweet, tart pickled apricots are ready to eat.
    • Directions
      1. Blanch the spinach in boiling water, rinse it in cold water, and set aside.
      2. Julienne the fish cake and carrots and stir-fry them. Beat the eggs and cook them on a pan.
      3. Thinly slice the pickled apricots and squeeze the liquid out.
      4. Season the rice with sesame seed oil and salt, and spread the rice on a sheet of laver thinly and evenly.
      5. Place all the prepared ingredients on the rice.
        You can toss the sliced pickled apricots in red pepper paste sauce to add a spicy flavor.
      6. Roll and cut it into bite-size pieces. Done!
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