Colorful Picnic Gimbap
Delicious Gimbap for a Picnic
Introducing a recipe for colorful gimbap perfect for picnics! These are slightly smaller than regular gimbap, making them easy to eat in one bite, and are packed with nutrition thanks to the variety of fillings. I decided to make them a bit larger than mini gimbap for a more substantial roll. They’re perfect for special occasions, picnic days, or as a snack for kids!
Gimbap Ingredients- 1 sheet of dried seaweed (gim) for gimbap
- 1/4 carrot
- 1 strip of pickled radish (danmuji)
- 1 egg
- 1/4 cucumber
- 1 strip of seasoned burdock root (u-eong)
- 1/4 of ham (Spam or Vienna sausage)
- 1 imitation crab stick (mat-sal)
Rice Seasoning- 1 bowl of cooked rice
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- Pinch of salt
- 1 bowl of cooked rice
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- Pinch of salt
Cooking Instructions
Step 1
Prepare the vegetables for the gimbap. Thinly julienne the carrot and cucumber. Cut the ham into similar sized strips. Lightly pat dry the store-bought pickled radish and seasoned burdock root. Beat the egg and cook it into a thin omelet.
Step 2
Lightly sauté the julienned carrots in a pan with a little oil and a pinch of salt, ensuring they remain slightly crisp. The cucumber can also be lightly sautéed or used fresh. Pan-fry the ham until golden brown.
Step 3
In a bowl of warm cooked rice, mix in sesame oil, sesame seeds, and salt. Gently mix to avoid mashing the rice grains. This seasoning will enhance the overall flavor of the gimbap.
Step 4
Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly over about two-thirds of the seaweed sheet. Be careful not to overload the rice, as it can cause the gimbap to break or be difficult to roll.
Step 5
Arrange the prepared pickled radish, burdock root, sautéed carrot, ham, cucumber, egg omelet, and imitation crab stick neatly over the rice. Placing the ingredients without overlapping will result in a neater and prettier gimbap roll.
Step 6
Using the bamboo mat, roll the gimbap tightly. You can moisten the edge of the seaweed with a little rice to help seal the roll, preventing it from unraveling. You can cut it in half or serve it whole.
