Korean Shrimp Gimbap (Plump Shrimp and Vegetable Seaweed Roll)
Peeled shrimp blanched for two minutes are rolled inside seaweed with sesame-oil-seasoned rice, egg strips, sauteed julienned carrot, and cucumber. The shrimp contribute a clean, mild flavor that complements rather than overshadows the other fillings, while adding a firm, springy bite to each piece. Halving large shrimp lengthwise before rolling yields a fuller cross-section, and deveining with a toothpick removes any off-flavors.
Adjust Servings
Instructions
- 1
Peel shrimp and blanch in boiling water for 2 minutes, then drain.
- 2
Make egg strips, sauté julienned carrot, and julienne cucumber.
- 3
Season rice with sesame oil and salt, spread thinly on seaweed.
- 4
Arrange shrimp, egg, carrot, and cucumber, roll tightly, cut, and brush with sesame oil.
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