Gimbap
Gimbap is a Korean dish made by rolling rice, vegetables, and protein in seaweed sheets, then slicing into bite-sized pieces.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Short Grain Rice (cooked and cooled) | 3 | Cup |
| Nori (full sheets) | 5 | Count |
| Carrot (julienned) | 2 | Count |
| Spinach (blanched and squeezed) | 200 | Grams |
| Egg (beaten and cooked into a thin omelet) | 3 | Count |
| Beef (thinly sliced and cooked) | 300 | Grams |
| Pickled Radish (cut into long strips) | 1 | Count |
| Sesame Oil (for seasoning rice) | 2 | Tbsp |
| Salt (for seasoning rice) | 1 | Tsp |
| Soy Sauce (for cooking beef) | 2 | Tbsp |
| Sugar (for cooking beef) | 1 | Tbsp |
| Garlic (minced, for cooking beef) | 2 | Clove |
Instructions
- Cook the short grain rice and let it cool to room temperature.
- Season the cooled rice with sesame oil and salt, mixing gently.
- Julienne the carrots and blanch the spinach, then squeeze out excess water from the spinach.
- Beat the eggs, cook into a thin omelet, and slice into strips.
- Cook the beef with soy sauce, sugar, and minced garlic until fully cooked.
- Lay a sheet of nori on a bamboo mat, shiny side down.
- Spread a thin layer of seasoned rice over the nori, leaving a 2 centimeter border at the top.
- Arrange strips of carrot, spinach, egg, beef, and pickled radish horizontally across the rice.
- Using the bamboo mat, roll the nori tightly around the fillings, pressing gently to seal.
- Slice the roll into bite-sized pieces and serve.
Prep
- Cook and cool rice 2 hours in advance.
Kitchen equipment
Bamboo Mat