Delicious Homemade Gimbap (Korean Seaweed Rice Rolls)
Make Gimbap Like a Pro: An Easy & Flavorful Homemade Version That Rivals Your Favorite Shop!
There are days when gimbap cravings hit hard, right? This recipe is for one of those times – a satisfying, classic gimbap I whipped up when the craving struck. It’s the original version, packed with flavor and made with love.
Ingredients (Makes 4 Rolls)- 4 sheets of Gimbap seaweed
- 2 bowls of cooked rice
- 1/2 cucumber
- 2/3 carrot
- 8 strips of Gimbap ham
- 8 strips of pickled radish (danmuji)
- 4 eggs
- 12 strips of seasoned burdock root
- 4 imitation crab sticks
- 4 Tbsp sesame oil
- 2 pinches of salt
- A pinch of pepper
- Cooking oil
Cooking Instructions
Step 1
Preparing the Egg Omelet (for 4 rolls): 1. In a bowl, whisk together 4 eggs with a pinch of salt, breaking up the chalazae. 2. Lightly grease a non-stick pan with a thin layer of cooking oil over low heat. Pour about 1/4 of the egg mixture into the pan, spreading it thinly. Cook until almost set, then roll it up to one side. Repeat this process three more times, adding the remaining egg mixture in portions and rolling each layer to create a thicker omelet. 3. Once cooked, let the egg omelet cool slightly, then slice it lengthwise into 4 strips, suitable for gimbap.
Step 2
Sautéing the Carrots: 1. Wash and trim the carrot, then slice it diagonally and cut it into thin matchsticks (about 5cm long). 2. Heat a little cooking oil in a pan over medium-low heat. Add the carrot matchsticks, a pinch of salt, and a pinch of pepper. Sauté until the carrots are slightly tender and translucent, but still have a slight bite. Avoid overcooking them until mushy.
Step 3
Preparing the Cucumber: 1. Wash the cucumber thoroughly. Cut it in half lengthwise, then use a spoon to scoop out the watery seeds from the center. 2. Slice the cucumber halves lengthwise into strips about 5cm long. 3. Sprinkle a generous pinch of coarse salt evenly over the cucumber strips and let them sit for 30 minutes to draw out moisture. 4. After 30 minutes, rinse the cucumber strips under cold water to remove the salt, then squeeze out as much excess water as possible by hand.
Step 4
Preparing Other Fillings: For convenience, you can use pre-packaged Gimbap ham, imitation crab sticks, seasoned burdock root, and pickled radish (danmuji) readily available at most Asian markets. If desired, you can lightly pan-fry the ham and imitation crab sticks for enhanced flavor.
Step 5
Seasoning the Rice: In a bowl, combine 2 bowls of warm cooked rice with a pinch of salt and half a tablespoon of sesame oil. Gently mix using a rice paddle or spatula. It’s best to let the rice cool slightly before assembling the gimbap to prevent the seaweed from becoming soggy.
Step 6
Assembling and Rolling the Gimbap: Place a sheet of Gimbap seaweed, rough side up, on a bamboo rolling mat. Spread about 2/3 of the seasoned rice evenly over the seaweed, leaving a small border at the top. Arrange your prepared fillings (egg strips, carrots, cucumber, ham, imitation crab, burdock root, pickled radish) in a line down the center of the rice. Be careful not to overfill, as this can make rolling difficult and cause the gimbap to break. Starting from the bottom edge, tightly roll the mat and the seaweed, pressing firmly to create a compact roll.
Step 7
Finishing and Serving: Once rolled, you can seal the edge of the seaweed by lightly wetting it with water or brushing it with a little sesame oil. Brush the top of the rolled gimbap with sesame oil for a glossy finish. Lightly moisten a sharp knife with water or oil, and slice the gimbap into bite-sized pieces. Your delicious homemade gimbap is ready to be enjoyed!
