📝 About This Recipe
Gimbap is the quintessential Korean soul food, a vibrant medley of seasoned rice, savory proteins, and crunchy vegetables all wrapped in a crisp sheet of roasted seaweed. Unlike sushi, Gimbap is characterized by its nutty sesame oil aroma and a focus on cooked or pickled fillings rather than raw fish. This portable masterpiece offers a perfect balance of textures and colors, making it a beloved staple for street food lovers and outdoor adventurers alike.
🥗 Ingredients
The Rice Base
- 3 cups Short-grain white rice (cooked and warm)
- 2 tablespoons Toasted sesame oil
- 1/2 teaspoon Salt (fine grain)
- 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)
- 200 grams Bulgogi-style Beef (thinly sliced ribeye or ground beef)
- 1/2 cup Burdock Root (Ueong) (prepared/braised strips)
- 1 medium Cucumber (seeded and cut into long strips)
Seasoning & Cooking
- 1 tablespoon Soy sauce (for the beef)
- 1 teaspoon Sugar (for the beef)
- 2 tablespoons Vegetable oil (for sautéing)
- 1 clove Garlic (minced)
👨🍳 Instructions
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1
Place the warm cooked rice in a large bowl. Gently fold in 2 tablespoons of sesame oil, 1/2 teaspoon of salt, and the sesame seeds. Use a rice paddle to slice through the rice to avoid mashing the grains. Cover with a damp cloth to keep warm and moist.
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2
Whisk the eggs with a pinch of salt. Heat a lightly oiled non-stick pan over medium-low heat. Pour the egg in to create a thin omelet. Once set, flip once, then remove and slice into long, 1/2-inch wide strips.
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3
In the same pan, add a touch of oil and sauté the julienned carrots with a pinch of salt for 2-3 minutes until softened but still slightly crisp. Remove and set aside.
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4
Blanch the spinach in boiling water for 30 seconds, rinse in cold water, and squeeze out all excess moisture. Toss with a drop of sesame oil and a pinch of salt.
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5
Sauté the beef with the soy sauce, sugar, and minced garlic over medium-high heat until fully cooked and the liquid has evaporated. Set aside to cool slightly.
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6
Prepare your rolling station: Place a bamboo rolling mat (gimbap-teul) on a flat surface. Position a sheet of seaweed, shiny side down, on the mat.
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7
Dip your fingers in a little water or sesame oil to prevent sticking. Spread about 3/4 cup of rice evenly over the seaweed, leaving about 2 inches of the top edge bare.
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8
Lay your prepared ingredients (pickled radish, egg, carrots, spinach, beef, burdock, and cucumber) horizontally across the center of the rice. Stack them neatly to ensure a beautiful cross-section.
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9
Using the bamboo mat, lift the bottom edge of the seaweed and rice over the fillings. Tuck the edge in tightly using your fingers to keep the fillings in place.
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10
Continue to roll firmly until you reach the bare seaweed strip. Dab a tiny bit of water or a few grains of rice along the edge to act as glue, then finish the roll.
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11
Lightly brush the outside of the finished roll with a thin layer of sesame oil. This adds flavor and prevents the seaweed from drying out.
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12
Using a very sharp knife wiped with a damp cloth or sesame oil, slice the roll into bite-sized rounds (about 1/2 to 3/4 inch thick). Clean the knife between cuts for a neat finish.
💡 Chef's Tips
For the best texture, ensure your rice is seasoned while warm but allowed to cool slightly before spreading so it doesn't wilt the seaweed. Don't overfill the rolls or they will burst; leave enough space for the 'seal' at the end. If you can't find burdock root, extra pickled radish or even blanched asparagus makes a great substitute. Always use a damp, sharp knife to slice the rolls to ensure the seaweed doesn't tear. If making ahead, wrap the uncut rolls tightly in plastic wrap to keep them from hardening.
🍽️ Serving Suggestions
Serve with a side of spicy Tteokbokki (simmered rice cakes)—the sauce is perfect for dipping the Gimbap. Pair with a hot bowl of Odeng-guk (fish cake soup) for a classic Korean street food experience. Offer a small dish of soy sauce mixed with a touch of wasabi or hot mustard for extra kick. Enjoy with a cold glass of Barley Tea (Boricha) to cleanse the palate between bites. Pack into a bento box with some Kimchi and Danmuji on the side for a complete lunch.