Colorful Vegetable Gimbap
Made Gimbap with Leftover Ingredients!
This recipe is for ‘Colorful Vegetable Gimbap,’ a simple and satisfying way to use up leftover rice and vegetables in your fridge, along with fish cakes and sausages. It’s packed with flavor and nutrition, making it a perfect snack for kids or a great addition to your lunchbox.
Gimbap Filling Ingredients
- Steamed cabbage (leftover) 1 piece
- Boiled spinach 1 bunch
- Carrot 1/4
- Fish cakes 3 sheets
- Sausage 1/2
Rice Seasoning
- Cooked rice 2 bowls
- Salt to taste
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Cooked rice 2 bowls
- Salt to taste
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
If your steamed cabbage and boiled spinach are already prepared, gently squeeze out any excess water before adding them to the gimbap. This prevents the rice from becoming soggy.
Step 2
Thoroughly wash and peel the carrot, then slice it thinly into strips. Heat a little cooking oil in a pan over medium heat and stir-fry the carrot strips until they are slightly tender.
Step 3
Lightly season the stir-fried carrots with salt. This enhances their natural sweetness and balances the overall flavor of the gimbap fillings.
Step 4
In warm cooked rice, combine salt, sesame oil, and toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains. Ensure the fragrant sesame oil is evenly distributed throughout the rice.
Step 5
Lightly toast the gimbap seaweed sheets over a gas flame. Be careful not to overcook, as they can become brittle. Toast just until the surface feels slightly crisp. Cut the toasted seaweed sheets in half for easier rolling.
Step 6
Slice the fish cakes and sausages into bite-sized pieces. Pan-fry them on both sides until golden brown. You can add a dash of soy sauce to the fish cakes while frying for extra flavor, and scoring the sausages before frying helps them cook evenly and look more appealing.
Step 7
Place one half of a seaweed sheet on a bamboo rolling mat, with the rough side facing up. Spread a thin layer of the seasoned rice over the seaweed, leaving about one-third of the sheet empty at the top. Arrange the prepared fillings (cabbage, carrots, spinach, fish cakes, sausage) evenly over the rice, starting from the bottom edge.
Step 8
Using the bamboo mat, carefully roll the seaweed and fillings tightly from the bottom up. Press the rice grains along the top edge of the seaweed to act as a sealant, preventing the gimbap from unraveling. Roll it firmly to ensure it holds its shape when sliced.
Step 9
Slice the finished gimbap into bite-sized pieces. If you find the gimbap a bit bland, try serving it with perilla leaf kimchi or seasoned perilla leaves. The aromatic perilla and savory seasoning will wonderfully complement the gimbap.
