Gimbap

Name: Gimbap
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300g Korean Short-Grain Rice, uncooked (yields about 3 cups cooked); 1 1/2 tbsp Sesame Oil; 1 tsp Sea Salt, fine; 1 tsp Toasted Sesame Seeds; 4 sheets of Gim (Roasted Seaweed), dry roasted, for gimbap; 3 large Eggs, beaten with a pinch of salt, cooked into a thin omelette, sliced; 1 medium Carrots, julienned; 200g Spinach, one small bunch; blanched and squeezed dry; 2 sheets of Fish Cake Sheets, eomuk; about 120 g; cut into strips; 100g Braised Burdock Root Strips, ueong jorim; 4 slices of Danmuji (Korean Pickled Radish), yellow pickled radish; long strips; 1 tbsp Neutral Oil, for sautéing; 1 tbsp Soy Sauce, for fish cake; 1 tsp Sugar, for fish cake; 1 clove of Garlic, minced; split between spinach and fish cake; 1 tsp Sesame Oil, for spinach; 1 tsp Sesame Oil, to brush rolls; 1 tsp Toasted Sesame Seeds, to sprinkle; Some Salt, pinch; to taste; Some Pepper (Black), pinch; to taste

Gimbap is a vibrant Korean seaweed roll filled with seasoned rice and an assortment of colorful, savory fillings. Each bite balances tender rice, crisp vegetables, savory fish cake and pickled danmuji, finished with toasty sesame and sesame oil for a warm, nutty aroma. It’s perfect for picnics, lunchboxes, or a shareable appetizer.

Gimbap is a vibrant Korean seaweed roll filled with seasoned rice and an assortment of colorful, savory fillings. Each bite balanc... Show more

Traditional Korean Recipe

Health Grade

C+ · Balanced

Rating

4.5

Time

1 hr

Price

1,66 €

Calories

593 kcal

meal prep

low sugar

kid friendly

potluck

Method

Wash the rice

Rinse the Korean Short-Grain Rice in a bowl with cold water, swishing it with your hand and pouring off the cloudy water 3 to 4 times, until the water is mostly clear. Drain it well.

Cook the rice

Transfer the drained rice to a pot with enough water for your usual short-grain rice ratio. Bring it to a boil, cover, lower the heat, and simmer for 12 minutes. Turn off the heat and let it sit, covered, for 10 minutes so it finishes steaming.

Prep the fillings

While the rice cooks, cut the Carrots into thin matchsticks, slice the Fish Cake Sheets into long strips, and trim the Braised Burdock Root Strips and Danmuji (Korean Pickled Radish) so they’re all gimbap-length and easy to roll.

Blanch the spinach

Bring a pot of water to a boil, drop in the Spinach, and blanch it for 1 minute until just wilted and bright green. Drain it, then squeeze out as much water as you can.

Season the spinach

Toss the spinach with half the minced Garlic, Sesame Oil, and a little Pepper (Black) until evenly coated. Taste and adjust the seasoning if needed, then set it aside.

Sauté the carrots

Heat Neutral Oil in a skillet over medium heat, add the carrot matchsticks, and sauté for about 2 to 3 minutes until they’re just tender but still a little crisp.

Cook the egg

Beat the Egg with a pinch of Salt, pour it into a pan with a little more neutral oil, and cook a thin omelette over medium-low heat until just set. Slide it out, cool it for a minute, then slice it into long strips.

Glaze the fish cake

Add the fish cake strips to a skillet with a little more neutral oil and stir-fry them for about 2 minutes. Stir in the remaining garlic, Soy Sauce, and Sugar, and cook until the sauce clings to the strips and looks glossy.

Season the rice

Transfer the hot rice to a wide bowl and fold in Sea Salt, Sesame Oil, and Toasted Sesame Seeds until the grains look glossy and evenly seasoned. Spread it out for a few minutes so it cools to warm, not steaming hot.

Roll the gimbap

Lay a sheet of Gim (Roasted Seaweed) on a bamboo sushi mat with the shiny side down. Divide the rice into 4 equal portions, spread one portion in a thin even layer over the seaweed, and leave a 2 cm strip bare at the far edge. Arrange a neat line of spinach, carrots, egg strips, fish cake, burdock, and danmuji near the bottom, then roll it up tightly with the mat, pressing as you go. Brush the outside with a little sesame oil, sprinkle on the remaining toasted sesame seeds, and slice each roll into bite-size pieces with a knife lightly brushed with sesame oil.