South Korea · Side

Gimbap

30 minutes

| Korean Cuisine Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice).

Allergens named in the ingredients: Eggs, Fish, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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

Method

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.