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Gimbap
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Korean Cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4524745
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- Yellow pickled daikon radish
- Spinach
- Salt
- Sesame oil
- Sesame seeds
- Carrots
- Ground pepper
- Vegetable oil
- Eggs
- Steamed short-grain or sushi rice
- Gim seaweed
- Tuna, ham, sausage, or any other kind of cooked meat
Directions
- Slice radish lengthwise, about 1 cm thick.
- Boil water and add spinach. Boil for about 10 seconds, then drain it.
- Rinse the spinach with cold water, and squeeze all the water out. Season with salt, sesame oil, and sesame seeds.
- Shred carrots about 2 inches (5 cm) long. Stir-fry it with salt, pepper, and vegetable oil. You don’t have to cook it all the way through.
- Crack about 4–5 eggs into a little bowl. Mix well, and season with salt and pepper. Transfer beaten eggs to a hot greased skillet, and cook like an omelet until it is solid. Cut lengthwise, about 1 cm thick.
- Mix rice, 2 tbsp of oil, and sesame seed together.
- Place the mat on a flat surface and place a sheet of seaweed on top. Spread a layer of seasoned rice on top of the seaweed, and arrange the eggs, carrots, spinach, radish, and meat on top of that in long strips.
- Use the bamboo mat to tightly roll everything up, with the fillings on the inside and the seaweed on the outside.
- If desired, slice the roll into rounds.
Equipment
Bamboo gimbap/sushi rolling mat (gimbap mari)
Notes
Avoid spreading the rice too thick on the seaweed, which will make it hard to roll up.
Gimbap is good to pack for lunch or a snack, and it makes great picnic food.
