Gimbap (Korean Seaweed Rice Roll)

Not Sushi, It's Gimbap!

While it looks similar to Japanese rolls, Gimbap has a distinct soul. The rice is seasoned with Sesame Oil (not vinegar), giving it a nutty, savory aroma. It is the most popular food for picnics, school field trips, and quick meals in Korea.

The Art of "Rolling"

Making Gimbap is a labor of love. Each ingredient inside—spinach, carrots, pickled radish (Danmuji), egg, ham—must be prepped and cooked separately before being rolled together.

• Danmuji (Yellow Pickled Radish): This is essential. It provides the necessary crunch and tartness to balance the savory flavors.

Instructions

1. Rice Prep: Mix warm cooked rice with salt and plenty of sesame oil. Let it cool slightly.
2. Fillings:
   • Blanch and season spinach.
   • Sauté julienned carrots with a pinch of salt.
   • Fry egg strips and ham.
3. Rolling: Place a sheet of Gim (dried seaweed) on a bamboo mat. Spread rice thinly over 2/3 of the seaweed.
4. Layering: Place your ingredients in a neat row near the bottom.
5. Roll: Lift the mat and roll tightly, squeezing gently to shape it. Brush the outside with sesame oil.
6. Slice: Cut into bite-sized discs and sprinkle with sesame seeds.