Korean Vegetable Gimbap (Colorful Veggie Seaweed Rice Roll)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The spinach is dressed with sesame oil and salt, the carrot is cut into strips and sauteed, and the burdock is braised in soy sauce, then all three are rolled with pickled radish and thin egg strips.
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Each filling is seasoned on its own, so the colors stay separate and sharp when the roll is sliced.
Ingredients
Instructions
- 1
Blanch 100 g spinach in boiling water just until it wilts, then rinse in cold water.
Squeeze out the moisture firmly and season it lightly with sesame oil and salt so it does not wet the seaweed later.
- 2
Cut 60 g carrot into thin, even matchsticks.
Cook it in a pan over medium heat for about 2 minutes, stopping when the color brightens and the strips bend slightly but still keep some texture.
- 3
Beat 2 eggs with a small pinch of salt until smooth.
Cook them thinly over low heat, flip when the surface sets, then cool the omelet before cutting it into long strips that roll neatly.
- 4
Mix 300 g cooked rice with the remaining sesame oil and salt while the rice is warm but no longer steaming hot.
Spread a thin layer over 4 seaweed sheets, leaving about 2 cm uncovered at one edge.
- 5
Pat 50 g braised burdock root and 40 g pickled radish dry, and match their thickness to the other fillings.
Arrange all fillings in a straight line over the rice, separating colors for a cleaner cross-section.
- 6
Roll from the near edge, pressing firmly so the fillings stay centered, then rest the roll seam side down briefly.
Brush the outside lightly with sesame oil and slice with a damp knife, wiping it between cuts.
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