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Korean Gimbap (κΉλ°₯) β The Ultimate Seaweed Rice Roll
4
rolls30
minutes20
minutes320
kcal50
minutes“A Bite of Korea: Homemade Gimbap Packed with Flavor!”
β¨ Delicious, vibrant, and packed with umami goodnessβthis Korean Gimbap recipe is perfect for picnics, lunchboxes, or a quick grab-and-go snack! Made with seasoned rice, crispy seaweed, and a colorful mix of fillings, each bite is a delightful blend of flavors and textures.
Ingredients
- For the Rice:
2 cups short-grain white rice (or sushi rice)
2 1/2 cups Β½ cups water
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
- For the Fillings (Customize to Your Preference!):
4 sheets dried seaweed (gim/nori)
1 medium carrot, julienned
1 cup spinach (or other greens), blanched and squeezed
2 large eggs, beaten and cooked into a thin omelet, sliced into strips
1/2 cucumber, julienned (remove seeds if watery)
2 pickled radish (danmuji), cut into long strips
1 cup imitation crab sticks or cooked tuna (optional)
4 strips bulgogi beef or ham (optional)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp vegetable oil
- For Garnishing:
1 tbsp toasted sesame seeds
1 tsp sesame oil (for brushing)
Directions
- Step 1: Prepare the Rice π
- Rinse the rice in cold water 2β3 times until the water runs clear. Drain well.
- Cook the rice in a rice cooker or a pot with 2 Β½ cups of water. Let it rest for 10 minutes after cooking.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice along with sesame oil. Let cool to room temperature.
- Step 2: Cook the Fillings π₯π₯π³
- Carrots: Heat a pan with 1 tsp vegetable oil and stir-fry the julienned carrots for 2β3 minutes until slightly softened.
- Egg omelet: Cook beaten eggs into a thin omelet in a lightly greased pan. Slice into strips.
- Spinach: Blanch in boiling water for 30 seconds, rinse under cold water, squeeze out excess moisture, and season with 1 tsp sesame oil and a pinch of salt.
- Meat (if using): Stir-fry bulgogi beef or ham in a pan with soy sauce and a bit of sesame oil for added flavor.
- Step 3: Assemble the Gimbap π
- Lay a sheet of seaweed (gim/nori) shiny side down on the bamboo mat.
- Spread a thin layer of seasoned rice (about ΒΎ cup) evenly over the seaweed, leaving about 1 inch at the top edge.
- Arrange the fillings horizontally in the center of the rice, layering them neatly.
- Using the bamboo mat, roll the gimbap tightly, pressing gently to secure the shape. Seal the edge by brushing with a little water.
- Repeat for the remaining rolls.
- Step 4: Slice and Serve πͺ
- Lightly brush the rolls with sesame oil for extra shine and flavor.
- Sprinkle with toasted sesame seeds.
- Use a sharp knife to slice each roll into 10 bite-sized pieces, cleaning the knife with a damp towel between cuts.
- Serve with a side of kimchi, soy sauce, or spicy dipping sauce!
Notes
- π‘ Tips & Variations
β Customize Your Fillings: Try avocado, tofu, spicy tuna, or kimchi for unique flavors!
β Make It Spicy: Add a drizzle of sriracha or gochujang (Korean chili paste) inside your roll.
β Crispy Gimbap (Kim Mari Style): Lightly pan-fry the sliced gimbap in sesame oil for a crunchy texture.
β Storage: Keep leftovers wrapped in plastic wrap in the fridge for up to 24 hours (best enjoyed fresh). - The Calories are calculated per roll (approximately).