Korean Shrimp Gimbap (Plump Shrimp and Vegetable Seaweed Roll)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Large shrimp are split lengthwise before rolling, which packs the middle of every slice with pink shrimp.
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Egg strips, sauteed carrot and cucumber go in too, but nothing strongly seasoned, and it eats lighter than most gimbap.
Ingredients
Instructions
- 1
Peel 150 g of shrimp and remove the back vein with a toothpick before cooking.
If any shrimp are large, halve them lengthwise so the cut gimbap slices show a fuller layer of shrimp.
- 2
Bring water to a full boil, add the shrimp, and blanch over medium heat for only 2 minutes.
When they turn pink and firm, drain them well so excess moisture does not loosen the roll.
- 3
Beat 2 eggs with a little of the salt, then cook a thin sheet over low heat.
Let it cool before slicing into long strips so it does not tear and spreads evenly through the roll.
- 4
Julienne 60 g of carrot and saute over medium heat just until slightly softened.
Julienne 1 cucumber, and if it releases much liquid, press it lightly so the rice and seaweed stay dry.
- 5
Season 300 g of warm cooked rice with 1 tablespoon sesame oil and the remaining salt, mixing gently.
Spread it thinly over 4 sheets of seaweed, leaving about 2 cm bare at the far edge.
- 6
Arrange shrimp, egg strips, carrot, and cucumber slightly forward of the center of the rice.
Roll tightly, chill for 30 minutes to set the shape, then slice with a wiped clean knife.
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