Gimbap (김밥)
Prep time: 35 minutes
Cook time: 15 minutes
Total time: 50 minutes
Servings: 4 rolls (Serves 4)
Country of Origin
Korea
Cooked short-grain rice seasoned lightly with sesame oil and salt, rolled inside dried laver seaweed sheets (gim) with yellow pickled radish, carrots, spinach, egg, and seasoned beef or ham.
Presentation & How It's Eaten
Brushed with sesame oil, sliced into bite-sized round pinwheels, and served on a plate. Popular picnic and lunch food eaten cleanly with chopsticks or fingers.
Ingredients
4 sheets roasted seaweed (Gim / Nori)
3 cups cooked short-grain white rice
1 tbsp sesame oil
1/2 tsp fine salt
4 strips yellow pickled radish (Danmuji)
1 medium carrot, julienned and sautéed
1 bunch spinach, blanched and seasoned
2 eggs, whisked and cooked into flat omelet strips
150g (5 oz) ground beef or cooked ham strips
Step-by-Step Directions
Season Rice: Gently fold sesame oil and salt into warm cooked rice until evenly distributed. Let cool slightly.
Prep Fillings: Sauté julienned carrots in oil with a pinch of salt. Blanch spinach and mix with sesame oil. Fry whisked eggs into a flat sheet and cut into long strips.
Lay Rice: Place a sheet of gim shiny side down on a bamboo rolling mat. Spread ~3/4 cup seasoned rice evenly over 2/3 of seaweed sheet, leaving top third bare.
Arrange Fillings: Place pickled radish, carrot strips, spinach, egg strips, and beef horizontally across center of rice layer.
Roll & Slice: Use bamboo mat to lift bottom edge tightly over fillings. Roll upward firmly to seal. Brush outer roll with sesame oil and cut into 1/2-inch thick slices with a sharp knife.
Cooking Tips
Wipe Knife with Damp Cloth: Wipe knife blade with a wet towel between cuts to prevent sticky rice from tearing the delicate seaweed wrapper.
Nutrition Facts
(Estimated per serving, 1 roll)
Calories: ~360 kcal
Total Fat: 11g
Saturated Fat: 2.5g
Cholesterol: 75mg
Sodium: ~650mg
Total Carbohydrates: 52g
Dietary Fiber: 3g
Sugars: 3g
Protein: 13g
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