Easy Gimbap (or Kimbap) Recipe

Today, let’s make Gimbap (or Kimbap), Korean Seaweed Rice Rolls. Since there’re lots and lots of beautiful fillings in the rolls, you may think making gimbap is complicated but actually, it’s not that difficult. Today, with this recipe, let me make you a gimbap master!

GIMBAP/KIMBAP (5-6 rolls)

Ingredients:

• 5-6 sheets dried seaweed
• 5-6 yellow pickled radish (danmuji)
• 5-6 gimbap ham or sausage (optional)
• 5-6 imitation crabmeat (optional)

Spinach:

• 8.8 oz (250g) spinach
• 1/2 tbsp minced garlic
• 1/4 tsp kosher salt
• 1 tbsp toasted sesame oil
• 1/2 tbsp toasted sesame seeds

Carrot:

• 1 large carrot (220g)
• 1 tbsp neutral-tasting oil
• Kosher salt, to taste

Egg:

• 4 large eggs
• Kosher salt, to taste
• 1/2 tbsp neutral-tasting oil

Beef:

• 10.5 oz (300g) thinly sliced beef (such as bulgogi or shabu shabu cut)
• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1 tbsp sugar
• 1/2 tbsp mirin
• 1 tsp toasted sesame oil
• Black pepper, to taste
• 1 tbsp neutral-tasting oil

Rice:

• 2 cups uncooked short-grain white rice
• 2 cups water
• 1.5 tbsp toasted sesame oil
• 1/2 tsp kosher salt
• 1 tsp toasted sesame seeds

Instructions:

PREPARE FILLINGS

SPINACH

1. Trim off the ends. Rinse under cold water. Bring a pot of water to a boil. Once it comes to a boil, add 1 teaspoon of salt along with the spinach. Blanch it for 30 seconds to 1 minute. Dunk it in cold water. Squeeze out the water. Transfer it to a mixing bowl.

2. Add the minced garlic, salt, sesame oil, and sesame seeds. Gently toss together by hand.

CARROT

Cut the carrot into thin matchsticks. In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the carrot and salt to taste. Cook for 2 minutes or until it starts to soften. Remove from the pan and set aside.

EGG

1. In a small container, crack 4 large eggs. Add a pinch of salt and whisk all together.

2. To a clean pan, add a splash of oil and coat the bottom of the pan. Wipe off the excess with paper towels. Turn on the heat to medium. Once the pan is heated, pour half of the beaten eggs and immediately tilt your pan from side to side to spread it out evenly. Once it’s cooked on both sides, remove from the pan and repeat the process.  

3. Once it’s cool enough to handle, fold it in half twice and cut it into long strips.

BULGOGI

1. Cut the beef into nice, big chunks. Transfer it to a mixing bowl. (If you can’t get this thinly-sliced beef, just get a regular steak and cut it into thin slices. No problem at all!)

2. Add the soy sauce, oyster sauce, sugar, mirin, sesame oil, and black pepper to taste. Give it a good mix. Cover and let it marinate in the fridge for at least 30 minutes.

3. In a large pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the beef. Cook for 4 to 5 minutes. Make sure to keep stirring it until most of the liquid has evaporated. Remove from the pan and set aside.

RICE

1. Wash the rice until the water runs clear. Add 2 cups of rice and 2 cups of water into a rice cooker (or an instant pot) and press the cook button.

2. In a large mixing bowl, add 4 cups (840g) of cooked rice. Season with the sesame oil, salt, and sesame seeds. Using a spatula, give it a good mix without mashing up the rice. If the rice is piping hot, let it cool off a little bit.

ASSEMBLE

1. Place your bamboo mat on the cutting board. Lay down a sheet of dried seaweed with the shiny side down and the rough side up.

2. Moisten your hands with a few drops of water. Add about 3/4 of a cup of cooked rice and spread it out, but not all the way up, leave it about 2 inches from the top. Spread it out thinly and evenly, making sure there’re no empty spots. Add a couple pieces of rice at the end. This will act like glue.

3. Add your choice of fillings: egg, carrot, spinach, imitation crabmeat (if using), ham or sausage (if using), yellow pickled radish, and bulgogi. Don’t be too greedy 🙂

4. Place your thumbs under the bamboo mat. Holding all the fillings with your other fingers and just tightly roll it. Once you reach the top edge of the rice, press it hard, making sure all the fillings are inside the roll. Then, roll it all the way up. Place your gimbap seam side down. Repeat the process with the remaining ingredients.

5. With a generous amount of sesame oil, coat your gimbap and knife. Slice them into bite-sized pieces. Serve as it is or enjoy with a bowl of Korean ramyun (or tteokbokki).

Note:

• Make sure to eat gimbap on the day you make it or keep it in the fridge for 1 day. You can just reheat it in the microwave.

WATCH FULL VIDEO

YOU MAY ALSO LIKE:

• Kimchi Gimbap
• Tuna Gimbap
• Vegetable Gimbap