Keep fillings dry
Wet fillings make gimbap soft and make it difficult to cut cleanly.
Korean Recipe
Gimbap
For gimbap, boiled round grain rice is seasoned with sesame oil and salt. Vegetables, omelet, pickled radish and other fillings are prepared in strips and rolled firmly into gim.
Total time
1 hr
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Gimbap with sesame rice, vegetables and egg rolls
Gimbap looks like sushi, but tastes different: The rice is seasoned not 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 algae leaf, sesame rice, vegetables, egg, danmuji and, if desired, beef or fish cake. The fillings are prepared dry and neatly.
Ingredients
4 servings
Method
-
1
Seasoning rice
Cook rice, let it evaporate briefly and season warmly with sesame oil, salt and sesame.
-
2
Prepare fillings
Fry the egg as an omelet and cut into strips. Fry the carrot briefly, squeeze the spinach, cut the cucumber and Danmuji.
-
3
Rolls
Place gim on a mat with the shiny side down. Spread rice thinly, put on fillings and roll firmly.
-
4
Apply
Sprinkle with sesame oil on the outside and sprinkle with sesame.
-
5
Cut
Cut into slices with a slightly oiled sharp knife and serve promptly.
Kitchen know-how
Tips for Gimbap
Solid, do not roll hard
The roll should be compact, but the rice must not be crushed.
Fresh food
Gimbap tastes best on the same day, because rice and gim dry out later.
Variations
How to adapt this recipe
Thin fried bulgogi as filling makes gimbap more hearty and satisfying.
Tofu, spinach, carrot, cucumber and danmuji are enough for a fresh vegetarian role.
Nutrition per serving
540kcal
78.0 gCarbohydrates
18.0 gProtein
17.0 gFat
Values are estimates per serving 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 with sushi vinegar. The fillings are also different.
Eat on the same day. Rice and algae leaves dry out faster in the refrigerator.
Often there is too much filling inside or the roll has not been rolled tight enough. Less filling and even pressure help.
Danmuji is yellow pickled radish. It gives gimbap crunchiness, sweetness and acidity.
Keep cooking