Gimbap Recipe
Korean · Main course · 50 min total
A classic Korean seaweed rice roll filled with colorful vegetables, egg, and meat, perfect for a portable lunch or picnic.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked short-grain rice, warm
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 4 sheets dried gim (seaweed)
- 4 strips yellow pickled radish (danmuji)
- 4 strips carrot, sautéed
- 4 strips cucumber, seeded
- 4 strips egg omelette (jidan)
- 4 strips imitation crab or cooked beef bulgogi
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil for brushing
Instructions
- Mix warm rice with 1 tablespoon sesame oil and salt. Set aside.
- Prepare fillings: sauté carrot strips briefly; seed cucumber and cut into strips; make a thin omelette and slice into strips; cook beef bulgogi or use imitation crab.
- Place a gim sheet shiny side down on a bamboo mat. Spread about 1/2 cup rice evenly over the gim, leaving a 1-inch bare strip at the top edge.
- Arrange fillings in a line across the rice: pickled radish, carrot, cucumber, egg, and meat.
- Lift the mat and roll tightly away from you, tucking in the fillings. Press gently to seal the bare edge with a dab of water.
- Brush each roll with sesame oil and sprinkle with sesame seeds. Slice into bite-sized pieces with a sharp knife.
- Serve immediately or pack for lunch.
Tips
- Use a sharp knife and wipe it clean between cuts for neat slices.
- Gimbap is best eaten the same day; store in an airtight container at room temperature.
- Customize fillings with spinach, tuna, or cheese.
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