Gimbap
Elevate your snacking or mealtime with Gimbap, the vibrant Korean rice roll that's as delightful to look at as it is to eat! Gimbap, often referred to as Korean sushi rolls, features perfectly seasoned short-grain rice paired with a colorful medley of fresh vegetables like julienned carrots, crisp cucumber, and blanched spinach, combined with savory fillings such as pickled radish, tender egg omelet strips, and imitation crab. Wrapped snugly in nori seaweed and rolled to perfection, this recipe brings a harmony of textures and flavors with every bite. Whether you're exploring Korean cuisine, looking for a portable lunch idea, or craving a crowd-pleasing appetizer, Gimbap is a must-try dish that's simple yet satisfying. Make it at home in just an hour and enjoy it fresh for an authentic taste of Korea!
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Recipe Information
Ingredients
- 2 cups short-grain white rice
- 2.5 cups water
- 2 tablespoons toasted sesame oil
- 1 teaspoon salt
- 5 sheets nori (seaweed) sheets
- 200 grams spinach
- 1 medium carrot, julienned
- 3 large egg
- 1 medium cucumber, julienned
- 5 strips pickled radish strips (danmuji)
- 5 sticks imitation crab sticks
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
Instructions
Rinse the rice under cold water until the water runs clear. Then, combine the rice with 2.5 cups of water in a rice cooker or a pot, and cook according to the manufacturer's instructions or until the rice is tender and water is absorbed.
While the rice cooks, blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water to stop the cooking process. Squeeze out excess water and season with 1/2 teaspoon salt and 1/2 tablespoon toasted sesame oil.
In a non-stick skillet over medium heat, add 1 teaspoon of vegetable oil. Whisk the eggs and pour them into the pan, cooking to form a flat omelet. Flip to cook both sides and then remove from the pan. Once cooled, slice into long strips.
In the same skillet, add the carrot julienne and stir-fry for about 2-3 minutes, seasoning with a pinch of salt until softened.
Once the rice is cooked, let it cool until warm, then mix in the remaining 1 tablespoon of sesame oil and salt.
Lay one sheet of nori on a bamboo mat, shiny side down. Spread about 1/2 cup of rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a small amount of spinach, a few carrot sticks, some cucumber strips, a slice of omelet, a strip of pickled radish, and one imitation crab stick horizontally across the rice at the bottom third of the sheet.
Starting from the bottom edge, roll the mat over the filling, pressing gently yet firmly to shape the roll. Continue rolling, using the mat to press and shape the gimbap until a cylinder is formed.
Repeat with the remaining ingredients.
To serve, cut each roll into 1/2 inch slices with a sharp knife. For clean cuts, wipe the knife blade with a damp cloth between cuts. Serve immediately.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 15.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 434 mg | 33% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2320 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
