Photograph of the finished Kimchi gimbap

Korea · Cơm cuốn kimchi xào Kimchi gimbap

Kimchi gimbap

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Pickled cabbage Pickled cabbage 1.3 lb
  • Photograph of Tofu Tofu 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Spinach Spinach 11.3 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Squeeze the kimchi thoroughly to remove excess water, then chop it finely and sauté it for 8 minutes with a little sugar to reduce the sourness.
  2. 2 Kimchi must be stir-fried until completely dry; if it's still wet, the rolls will fall apart and the seaweed will become soggy.
  3. 3 Fry the tofu strips for 5 minutes until golden brown, then drain.
  4. 4 Make omelets into flat sheets, then cut them into long strips. Blanch spinach and drain well.
  5. 5 Mix warm rice with sesame oil, salt, and sesame seeds, then spread it onto the seaweed, leaving a border untouched.
  6. 6 Arrange the filling in rows, roll tightly, and cut into 2 cm thick slices with a wet knife.
Start cooking