Gimbap (Seaweed Rice Rolls)

Name: Gimbap (Seaweed Rice Rolls)
Total time: 40 min
Yield: 3
Cuisine: Korean
Ingredients: 570 g Freshly cooked short-grain rice; 1 tbsp Sesame oil; 1 tsp Salt; 4 sheets Toasted seaweed sheets (gim); 3 Eggs, for a thin omelet; 1 Carrot, julienned; 100 g Spinach, blanched and seasoned; 4 strips Danmuji (yellow pickled radish), in strips; 100 g Imitation crab or ham; to finish Toasted sesame seeds

Sesame-scented rice and a rainbow of fillings rolled in dried seaweed and sliced into rounds — Korea's beloved picnic and lunchbox roll.

Quelle

Rezept von Korean home kitchens · 🏺 Traditionell

Korean home-style / 한국 가정식 — Gimbap is cooked rice seasoned with sesame oil and salt, rolled in dried laver (gim) with an assortment of fillings and sliced into rounds. Easy to carry, it is a fixture of picnics, school outings and packed lunches across Korea.

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Zubereitung

Season the warm rice with sesame oil and salt, tossing lightly so every grain glistens while the rice stays fluffy.
Prep the fillings: fry a thin egg sheet and slice into strips, stir-fry the carrot with a pinch of salt, and dress the blanched spinach with a little sesame oil.
Lay a sheet of gim shiny-side down on a bamboo mat and spread rice thinly and evenly over two-thirds of it, leaving the far edge bare.
Line the fillings up across the center, then lift the mat and roll it forward, tucking firmly so the roll is tight and round.
Brush the finished roll with a little sesame oil and scatter sesame seeds over it so it shines.
Wipe a sharp knife with a damp cloth and cut the roll into bite-size rounds, cleaning the blade between slices.

💡 Tipps

Gimbap rice is seasoned with sesame oil and salt, not vinegar — that is what sets it apart from sushi.
Roll while the rice is still slightly warm; cold rice cracks the seaweed and crumbles.
For a vegetarian roll, fill with just egg, carrot, spinach, danmuji and seasoned burdock.