Korean Seaweed Rice Roll
Gimbap is a Korean seaweed rice roll made by spreading sesame-oil-and-salt-seasoned rice thinly over a sheet of gim, then lining up individually prepared fillings - spinach namul, sauteed carrot, egg strip, ham, pickled radish, and braised burdock - and rolling tightly. Each filling is cooked separately so distinct flavors and textures meet in a single bite. The rice must cool slightly before spreading to keep the seaweed from going limp. When sliced, the cross-section reveals concentric rings of color, and a brush of sesame oil on the finished roll deepens the nuttiness of the seaweed.
Adjust Servings
Instructions
- 1
Blanch spinach and season with sesame oil and salt.
- 2
Julienne and saute carrot. Cut ham into long strips and lightly pan-fry.
- 3
Beat eggs, make a thin omelette, and cut into long strips.
- 4
Season rice with sesame oil, salt, and sesame seeds.
- 5
Spread rice thinly on seaweed and neatly arrange all fillings.
- 6
Roll tightly from the front edge.
- 7
Brush with sesame oil and slice into bite-sized pieces.
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Tips
Nutrition (per serving)
Variations
Kimchi Cheese Gimbap
A gimbap that combines spicy kimchi with rich cheese. It delivers a bold savory bite with gentle creaminess.
More Recipes
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