Gimbap (Seaweed Rice Rolls)
Rice and assorted fillings rolled in seaweed and sliced — Korea's classic packed-lunch and picnic snack.
Ingredients
- Gim (dried seaweed sheets)2 sheets
- Warm cooked rice2 bowls
- Danmuji (pickled radish)2 strips
- Carrot0.5
- Spinach1 handful
- Eggs2
- Ham (or imitation crab)2 strips
- Cucumber · optional0.25
- Rice seasoning
- Sesame oil1 tbsp
- Salt0.5 tsp
- Toasted sesame1 tsp
- To finish
- Sesame oil · a little, for brushing
Steps
Mix the warm rice with sesame oil, salt, and toasted sesame; let it cool slightly.
Julienne the carrot and stir-fry with a little salt; blanch the spinach and dress with sesame oil and salt.
Beat the eggs and fry into a thick omelette, then cut into long strips; lightly pan the ham. Cut the danmuji and cucumber into long strips.
Spread the rice thinly over two-thirds of the rough side of the gim, and line the fillings up across the middle.
Roll up tightly with a bamboo mat, shape it, and brush the outside with a little sesame oil.
Slice into bite-size pieces, wetting the knife as you go. Sprinkle with sesame and serve.
Tips & Variations
Variations
- Tuna gimbap: Add mayo-dressed tuna for a rich, savory roll.
- Cheese gimbap: Lay in a slice of cheese for a softer bite.
- Chungmu gimbap: Roll just rice, thin, served with spicy squid and radish kimchi.
- Nude gimbap: Roll inside-out so the rice is on the outside, coated in sesame.
Tips
- Season the rice while it is warm and fluffy so it holds together — wet rice tears.
- Don’t use too much rice — a thin layer over two-thirds rolls best.
- Pat the fillings dry so the roll doesn’t turn soggy.
- Brush the outside with sesame oil and wet the knife for clean slices.
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