Korean Gimbap
Ingredients
- 400 gWhite rice (cooked and cooled to lukewarm)
- 4 pcnori seaweed (whole sheets)
- 2 tbspSesame oil (for the rice and finishing)
- 3 pcEgg (as an omelet and sliced into strips)
- 1 pcCarrot (finely julienned)
- 0.5 pcCucumber (into sticks)
- 200 gSpinach (blanched and squeezed dry)
- 100 gHam (into sticks)
- 100 gKorean radish (into sticks)
- 1 tbspKorean soy sauce (to season vegetables)
- 1 pinchGray sea salt
- 100 gDanmuji (Yellow pickled radish) (cut into long strips)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Do not refrigerate as the rice hardens and loses its texture.
