I’ve written previously about how I’ve now discovered how scrumptious Gimbap is! It’s surprising how many different varieties there are and now I’ve discovered it is extremely easy to make!!
I recently attended a cooking class where they showed us the secrets of this delicious and simple dish and I want to share them with you!
You can really put anything you want in gimbap, but here are ingredients typically found and the ones we used in our class.
- Egg Omelette
- Seasoned Burdock Root
- Pickled Radish
- Cooked White Rice
- Sesame OIl
- Seaweed (Gim) Sheets
- Sesame Seeds (optional)
- Make sure that your cooked rice has come to room temperature. Add in 1 tsp of Sesame Oil and a pinch of salt per 2 cups of rice and mix well.
- Beat 2 eggs with a pinch of salt in a small bowl. Heat up a pan on medium heat and then add in the egg and when the bottom of the egg is cooked flip it over with a spatula.
- Cut Cucumber into long strips. Add 1 teaspoon of salt and rub into the cucumber (it will help the excess water come out).
- Cut Pickled Radish, Seasoned Burdock Root, Carrot, Ham and Egg Omelette into long strips.
- Drain Cucumber strips and dry off.
- Take out your bamboo rolling mat.
7. Take 1 sheet of seaweed and place on the rolling mat
9. Add the various ingredients that we cut into strips.
10. Using both hands, roll the base of the gim to the top edge of the rice and press tightly. Then with firm pressure continue to roll the gim. (Trust me, this part takes practice!)
Viola! You have your completed gimbap. It is a great snack or can even be made into a meal. If you want to make multiple to eat the next day, just wrap each in foil and it will still be tasty the next day. I wouldn’t let it sit any more than that as it won’t be fresh and the rice will get really hard.
If you want to eat it right away, I would lightly brush it with sesame oil and then sprinkle some sesame seeds on it. Then all you have to do is cut into sections and enjoy.