Authentic Gimbap
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Gimbap is a delicious Korean seaweed and rice roll filled with colorful ingredients, perfect for picnics and potlucks. Unlike Japanese sushi, the rice in gimbap is seasoned with sesame oil, not vinegar.
00:45:00 total
Serves 4
medium
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Ingredients
- rice - watch the video to see (cooked and cooled)
- salt - 1/2 teaspoon + to taste (divided for rice and vegetables)
- sesame oil - 1-2 teaspoons + to taste (divided for rice and vegetables)
- carrot - 1 (julienned)
- danmuji (yellow pickled radish) - watch the video to see (sliced)
- spinach - watch the video to see (blanched and seasoned)
- garlic cloves - 1-2 (minced, divided for spinach and beef)
- skirt steak - watch the video to see (or ground beef, seasoned)
- ground black pepper - to taste
- sugar - to taste
- eggs - watch the video to see (beaten with a pinch of salt)
- cooking oil - as needed
- seaweed paper (gim) - 5 sheets
Instructions
- Prepare the Rice: Transfer cooked rice to a large bowl. Add 1/2 teaspoon salt and 1-2 teaspoons sesame oil. Mix well and let it cool.
- Prepare the Carrot: Julienne the carrot, add a little salt, mix, and set aside to sweat.
- Prepare the Spinach: Blanch spinach for 30 seconds to 1 minute. Squeeze out excess water, then season with minced garlic, salt, and sesame oil.
- Prepare the Beef: Trim fat from skirt steak, slice thinly, and season with garlic, black pepper, sugar, and a little salt.
- Prepare the Egg: Beat eggs with a pinch of salt. Cook in a lightly oiled pan, then cut into thin strips.
- Stir-fry Carrot and Beef: Stir-fry the julienned carrot for 40 seconds. Cook the beef over medium-high heat until done.
- Assemble the Gimbap: Place a sheet of seaweed on a bamboo mat, shiny side down. Spread rice thinly over the seaweed, leaving about 2 inches uncovered at the top. Arrange carrot, pickled radish, egg, spinach, and beef in the center. Roll tightly using the bamboo mat.
- Serve: Cut the rolled gimbap into bite-sized pieces and serve.
