Ryusuyoung’s Addictive ‘Salt Gimbap’
[Pyeonstorang] Chef Ryusuyoung’s Special ‘Salt Gimbap’ Recipe – Simple Yet Irresistibly Delicious!
Have you heard of ‘Salt Gimbap’? It’s surprisingly addictive and incredibly tasty. This unique gimbap, popularized by Chef Ryusuyoung on ‘Pyeonstorang,’ uses minimal ingredients but delivers a complex flavor profile that will keep you coming back for more. Perfect for a quick snack or a light meal, its savory and slightly spicy kick makes it a delightful culinary experience.
Ingredients- 2 sheets of Gim (roasted seaweed)
- 1 bowl of warm rice
- 1 tsp coarse sea salt
- 1 tsp sesame oil
- 1 tsp red pepper flakes
Cooking Instructions
Step 1
First, let’s prepare the special seasoning for your Salt Gimbap. In a small bowl, combine 1 teaspoon of coarse sea salt, 1 teaspoon of sesame oil, and 1 teaspoon of red pepper flakes. Mix them thoroughly with a spoon until well combined and there are no clumps. This seasoning blend is key to the gimbap’s unique flavor.
Step 2
Next, prepare the gim (seaweed sheets). You’ll need 2 sheets. Cut each sheet of gim in half, and then cut each half in half again, resulting in 4 smaller rectangular pieces per sheet. This size is perfect for individual rolls. Be careful not to cut them too small, as it might be difficult to spread the rice and seasoning.
Step 3
Now it’s time to assemble the gimbap. Place one of the 4-piece gim sheets onto a bamboo rolling mat or a piece of parchment paper. Spread a generous amount of warm rice evenly over the gim, leaving a small border at the top edge. Next, carefully place about 2-3 grains of coarse sea salt at spaced intervals over the rice. Then, drizzle the remaining sesame oil and red pepper flakes mixture evenly over the rice, avoiding the salt spots. Be mindful not to use too much seasoning to prevent the gimbap from becoming overly salty.
Step 4
Gently roll up the gimbap. Using the rolling mat or parchment paper, tightly roll the gim from the bottom edge upwards, pressing firmly to ensure it holds its shape. You can lightly moisten the top edge of the gim with water to help seal the roll. Once rolled, cut the gimbap into bite-sized pieces, aligning the cuts with the places where you sprinkled the salt. For cleaner cuts, lightly oil your knife or dip it in water before slicing. Your addictive Salt Gimbap, inspired by Ryusuyoung, is now ready to be enjoyed!
