Keep fillings dry
Wet fillings make Gimbap soft and make it difficult to cut cleanly.
Korean Recipe
Gimbap
For gimbap, boiled rice is seasoned with sesame oil and salt. Vegetables, omelette, pickled radish and other fillings are prepared in strips and rolled tightly into gimbap.
Total time
1 hr
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Roll Gimbap with sesame rice, vegetables and egg
Gimbap looks like sushi, but tastes different: the rice is not seasoned with vinegar, but with sesame oil and salt. It is important that the fillings are not too moist and the roll is firm but not squeezed.
Vegetarian Dinners
Lunch
Dinner
Rice
Recipe
Gimbap
Gimbap is a Korean rice roll with Gim seaweed leaf, sesame rice, vegetables, egg, danmuji and, if desired, beef or fish pie. The fillings are prepared dry and tidy.
Ingredients
4 servings
Method
-
1
Season rice
Cook rice, let it evaporate briefly and season warm with sesame oil, salt and sesame seeds.
-
2
Preparing fillings
Fry the egg as an omelette and cut into strips. Fry the carrot briefly, squeeze out the spinach, cut the cucumber and the danmuji.
-
3
Rolls
Place the glossy side down on a mat. Spread rice thinly, lay on the fillings and roll them up tightly.
-
4
Brush
Thinly brush the outside of the rolls with sesame oil and sprinkle with sesame seeds.
-
5
Cut
Slice with a lightly oiled sharp knife and serve promptly.
Kitchen know-how
Tips for Gimbap
Hard not hard to roll
The roll should be compact, but the rice must not be crushed.
Fresh food
Gimbap tastes best on the same day, because rice and gin dry out later.
Variations
How to adapt this recipe
Thinly fried bulgogi as filling makes Gimbap more hearty and filling.
Tofu, spinach, carrot, cucumber and danmuji are all enough for a fresh vegetarian roll.
Nutrition per serving
540kcal
78.0 gCarbohydrates
18.0 gProtein
17.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gimbap
No. Gimbap rice is seasoned with sesame oil and salt, not sushi vinegar. The fillings are different, too.
It is best to eat on the same day. Rice and algae leaf dry out faster in the fridge.
Often there is too much filling in it or the roll has not been rolled hard enough. Less filling and uniform pressure help.
Danmuji is yellow pickled radish. It gives gimbap crunch, sweetness and acidity.
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