Korean Gimbap

Tight rice rolls where crunchy cucumber and carrots meet soft omelet. The aroma of toasted sesame oil envelops every bite, held together by a firm sheet of black seaweed.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 580
• Protein: 21 g
• Carbs: 87 g
• Fat: 16 g

Ingredients

• 400 g White rice ( cooked and cooled to lukewarm )
• 4 piece nori seaweed ( whole sheets )
• 2 tbsp Sesame oil ( for the rice and finishing )
• 3 piece Egg ( as an omelet and sliced into strips )
• 1 piece Carrot ( finely julienned )
• 0.5 piece Cucumber ( into sticks )
• 200 g Spinach ( blanched and squeezed dry )
• 100 g Ham ( into sticks )
• 100 g Korean radish ( into sticks )
• 1 tbsp Korean soy sauce ( to season vegetables )
• 1 pinch Gray sea salt
• 100 g Danmuji (Yellow pickled radish) ( cut into long strips )

Instructions

1. Rice preparation

   Wash the white rice until the water runs clear. Cook it. Once ready, season it while still hot with sesame oil and salt. The rice should be shiny and sticky but the grains should remain whole.

2. Vegetable preparation

   Cut the carrots into fine julienne and sauté them quickly in a pan with a pinch of salt. They should remain firm. Blanch the spinach for 30 seconds, squeeze out all the water, and season with a dash of soy sauce. Cut the cucumber, Korean radish, and danmuji into long, regular strips.

3. Omelet and filling

   Beat the eggs and make a thin, flat omelet. Cut it into strips the same width as the vegetables. Cut the ham into strips and sear them in a pan until lightly colored.

4. Rolling and finishing

   Place a sheet of nori seaweed on a bamboo mat. Spread the rice evenly, leaving 2 cm free at the top. Align the ingredients in the center, including the danmuji for acidity. Roll firmly, pressing well with the mat so the roll is compact. Brush the outside with a little sesame oil and cut into 1.5 cm slices with a sharp, damp knife.

Chef's tips

• Wet your hands with a little vinegar water to handle the rice without it sticking to your fingers.
• The rice should be lukewarm: too hot and it softens the seaweed, too cold and it won't stick.
• Use a very sharp knife and wipe the blade with a damp cloth between each cut for clean slices.

Storage

Eat immediately. Do not refrigerate as the rice hardens and loses its texture.