Photograph of the finished Gimbap

Korea · Cơm cuộn rong biển Hàn Quốc

Gimbap

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Nori seaweed Nori seaweed 8 leaves
  • Photograph of Danmuji pickled yellow radish Danmuji pickled yellow radish 4.2 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Spinach Spinach 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fish balls Fish balls 5.6 oz
  • Photograph of Beef Beef 7.1 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Mix hot rice with sesame oil, salt, and roasted sesame seeds, then let it cool for 10 minutes.
  2. 2 Shredded carrots are stir-fried for 3 minutes; spinach is blanched for 1 minute, then drained, and seasoned with a little salt and sesame oil.
  3. 3 Thinly fry the omelet and cut it into strips; stir-fry the fish balls and shredded beef with soy sauce for 5 minutes.
  4. 4 Spread the seaweed on a bamboo mat, spread the rice leaving a 2 cm margin, arrange the filling in a horizontal row, and then roll it tightly.
  5. 5 Brush sesame oil onto the roll, sprinkle with sesame seeds, and cut into 1.5 cm thick slices with a sharp knife.
Start cooking