📝 About This Recipe
Gimbap is Korea's most beloved portable meal, a colorful tapestry of seasoned rice, crunchy vegetables, and savory proteins wrapped in toasted seaweed. Unlike Japanese sushi, Gimbap is seasoned with fragrant toasted sesame oil rather than vinegar, offering a warm, nutty profile that perfectly complements the earthy roasted seaweed. Each slice is a balanced bite of textures—sweet, salty, and crunchy—making it an iconic staple for picnics, school lunches, and quick snacks across the peninsula.
🥗 Ingredients
The Rice Base
- 3 cups Short-grain white rice (cooked and slightly cooled)
- 2 tablespoons Toasted sesame oil (high quality for best aroma)
- 1/2 teaspoon Fine sea salt
- 1 tablespoon Toasted sesame seeds
The Fillings
- 5 sheets Gim (Dried Seaweed Sheets) (specifically for gimbap/sushi)
- 5 strips Danmuji (Yellow Pickled Radish) (cut into long, thin batons)
- 2 medium Carrots (julienned into thin matchsticks)
- 1 bunch Spinach (blanched and squeezed dry)
- 3 large Eggs (beaten with a pinch of salt)
- 10 strips Burdock root (Ueong) (braised in soy/sugar (pre-packaged is fine))
- 4 ounces Spam or Ham (cut into long strips)
- 3 pieces Imitation crab sticks (halved lengthwise)
Seasoning & Cooking
- 1 tablespoon Vegetable oil (for sautéing)
- 1 clove Garlic (minced, for the spinach)
- 1 teaspoon Soy sauce (for the carrots)
👨🍳 Instructions
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1
Place the freshly cooked rice in a large bowl. While still warm, gently fold in the sesame oil, salt, and sesame seeds using a rice paddle. Cover with a damp cloth to keep it moist and set aside to cool to room temperature.
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2
Blanch the spinach in boiling water for 30 seconds. Shock in ice water, squeeze out all excess moisture, and toss with a pinch of salt, minced garlic, and a drop of sesame oil.
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3
Heat a lightly oiled non-stick pan over medium-low heat. Pour in the beaten eggs and cook into a thin flat omelet. Once set, slide onto a cutting board and slice into long, 1/2-inch wide strips.
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4
In the same pan, sauté the julienned carrots with a pinch of salt and a splash of soy sauce for 2-3 minutes until softened but still slightly crisp.
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5
Quickly sear the ham or Spam strips in the pan until lightly browned on all sides. This enhances the savory depth of the meat.
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6
Prepare your rolling station: Place a bamboo rolling mat (gimbal) on a flat surface. Lay one sheet of seaweed (gim) shiny-side down on the mat.
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7
Dip your fingers in a little water to prevent sticking. Spread about 3/4 cup of rice evenly over the seaweed, leaving the top 2 inches of the seaweed bare.
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8
Layer your prepared fillings horizontally across the center of the rice: 1 strip of pickled radish, 2 strips of egg, a generous pinch of carrots, spinach, ham, crab, and burdock root.
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9
Using the bamboo mat, lift the edge of the seaweed closest to you and roll it over the fillings, tucking them in tightly with your fingers as you go.
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10
Apply firm, even pressure as you continue to roll toward the bare edge of the seaweed. Dab a tiny bit of water or a few grains of rice along the top edge to seal the roll shut.
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11
Repeat the process for the remaining rolls. Once all are rolled, lightly brush the outside of the seaweed with a thin coat of sesame oil for a beautiful sheen.
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12
Using a very sharp knife (wipe it with a damp cloth or sesame oil between cuts), slice each roll into 1/2-inch thick rounds. Arrange on a platter and serve.
💡 Chef's Tips
Use short-grain 'sushi' rice for the correct stickiness; long-grain rice will fall apart. Don't overstuff the rolls or the seaweed will tear during the rolling process. Ensure all cooked vegetables are cooled before rolling to prevent the seaweed from becoming soggy from steam. If you don't have a bamboo mat, you can use a piece of parchment paper or even a clean kitchen towel covered in plastic wrap. Always slice with a sawing motion rather than pressing down hard to keep the circular shape intact.
🍽️ Serving Suggestions
Serve with a side of spicy Tteokbokki (simmered rice cakes) for the ultimate Korean street food experience. Pair with a warm bowl of Odeng-guk (fish cake soup) to balance the dry texture of the rolls. Provide a small dish of soy sauce mixed with a touch of wasabi or hot mustard for dipping. Enjoy with a side of crunchy, fermented Baechu Kimchi. Pack into a bento box with some fresh fruit for a traditional Korean picnic lunch.