Gimbap (Kimbap)
Korean seaweed rice rolls filled with various ingredients.
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- •1 1/2 cups Ricecooked
- •1/2 teaspoon Salt
- •1-2 teaspoon Sesame oil
- •Danmuji (yellow pickled radish)sliced
- •Spinachblanched and seasoned
- •1-2 pieces Garlic clovesminced
- •Skirt steaktrimmed and cooked
- •Ground black pepper
- •Sugar
- •2 pieces Eggscooked and sliced
- •Carrotstir-fried
- •5 sheets Seaweed paper (gim)roasted
- •Sesame seeds(optional)for garnish
- 1
Cook rice and season with salt and sesame oil. Let it cool.
10 min
- 2
Prepare danmuji by slicing it thinly.
2 min
- 3
Blanch spinach for 30 seconds to 1 minute, then squeeze out excess water and season with minced garlic, salt, and sesame oil.
5 min
- 4
Trim and cook skirt steak with garlic, black pepper, and sugar.
10 min
- 5
Beat eggs with salt, cook, and slice into thin strips.
5 min
- 6
Stir-fry carrot slices.
2 min
- 7
Roast seaweed paper over low heat.
1 min
- 8
Assemble gimbap by spreading rice on seaweed, adding fillings, and rolling tightly.
10 min
- 9
Brush rolls with sesame oil and slice into bite-sized pieces.
5 min
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