Colorful Basic Gimbap
Tried Making 5 Types of Gimbap! First Up: The Classic Gimbap Recipe!
I’ve added special ingredients to the basic ones, creating 5 different kinds of gimbap! We’ve got basic gimbap, vegetable gimbap, tuna mayo gimbap, crab stick wasabi mayo gimbap, and pork belly gimbap! Today, we’re diving into the recipe for the fundamental, delicious basic gimbap! (Note: The ingredients shown in the photo are the base amounts used for all 5 types of gimbap, so adjust quantities accordingly.)
Basic Gimbap Fillings- 1 imitation crab stick or Kracie stick
- 1-2 strips of gimbap ham
- 1/2 egg
- 1-2 strips of pickled burdock root
- 1 strip of pickled radish
- 1 sheet of gimbap seaweed
Rice Seasoning- 1/3 bowl of cooked rice
- Pinch of salt
- Drizzle of sesame oil
- 1/3 bowl of cooked rice
- Pinch of salt
- Drizzle of sesame oil
Cooking Instructions
Step 1
If preparing gimbap ingredients feels like a chore, consider purchasing a pre-made gimbap ingredient set – it makes preparation incredibly convenient!
Step 2
Crack the 1/2 egg into a bowl, add a pinch of salt, and whisk it thoroughly. (I’m using a larger egg quantity here because I’m making 5 rolls, but feel free to adjust the amount if you’re making just 1-2 rolls.)
Step 3
Heat a lightly oiled frying pan over medium heat. Pour the whisked egg mixture thinly and evenly to create a thin omelet.
Step 4
Once the edges of the egg start to cook, carefully flip it over and cook until fully set.
Step 5
Remove the golden-brown egg omelet from the pan and let it cool slightly on a cutting board. It’s best to let it cool a bit before cutting to prevent it from breaking. Slice it into strips about 1 cm thick, suitable for gimbap filling.
Step 6
Prepare the other fillings: 1. Tear the imitation crab stick (or Kracie stick) into bite-sized strips by hand. 2. Slice the gimbap ham to match the length of the seaweed and lightly pan-fry it without oil for extra flavor. 3. Squeeze out any excess moisture from the pickled burdock root and pickled radish. This is crucial to prevent your gimbap from becoming soggy.
Step 7
Season the warm cooked rice with a pinch of salt and a drizzle of sesame oil. Gently mix everything together until well combined, being careful not to mash the rice grains.
Step 8
Lay a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over about two-thirds of the seaweed surface, leaving the top edge clear. Avoid overfilling with rice, as this can cause the gimbap to burst when rolled.
Step 9
Arrange the prepared fillings – imitation crab, ham, egg strips, burdock root, and pickled radish – neatly over the rice. Again, don’t overstuff with fillings, as it makes rolling more difficult.
Step 10
Using the bamboo mat, lift the edge closest to you and roll it over the fillings, tucking them in. Continue rolling tightly, applying gentle pressure, until you reach the end of the seaweed. Gently push the roll forward as you lift the mat to create a nicely shaped gimbap.
Step 11
Even after rolling tightly, if the seam of your gimbap tends to open or break easily, try this simple trick! It’s a fantastic tip to keep your gimbap securely sealed.
Step 12
Once your gimbap is rolled, place it seam-side down in a lightly heated non-stick pan over low heat. Gently toast it for a minute or two. This slight toasting helps the seaweed become slightly sticky, preventing the gimbap from unraveling or splitting.
Step 13
Slice the beautifully finished gimbap into bite-sized pieces (about 1.5 cm thick) and serve on a plate. Enjoy your delicious homemade gimbap!
