Gimbap
Photo: Wikimedia Commons, CC BY-SA 2.0 fr
Gimbap is a Korean roll of seasoned rice and colorful fillings wrapped in dried seaweed, eaten as a snack or a packed lunch. The fillings are cooked separately, so each one keeps its own texture: blanched spinach dressed in sesame oil, lightly fried carrot, strips of omelet, and sharp yellow pickled radish. Spread the rice thinly and the roll closes easily, then travels well to a picnic.
Instructions
Slice the pickled radish lengthwise into strips about 1 cm thick. Boil a pot of water, drop in the spinach for about 10 seconds, then drain it.
Rinse the spinach under cold water and squeeze out as much water as you can. Season it with salt, sesame oil, and sesame seeds.
Shred the carrots into pieces about 2 inches (5 cm) long. Stir-fry them in vegetable oil with salt and pepper, stopping while they still have some bite, since they do not need to cook all the way through.
Beat the eggs in a bowl with salt and pepper. Pour them into a hot, greased skillet and cook like an omelet until set, then cut the omelet lengthwise into strips about 1 cm thick.
Mix the rice with 2 tbsp of oil and some sesame seeds. Set a sheet of seaweed on a bamboo mat and spread a thin layer of the seasoned rice over it.
Lay the egg, carrot, spinach, radish, and your chosen meat in long strips on top of the rice. Use the mat to roll everything up tightly, with the fillings inside and the seaweed on the outside.
Slice the roll into rounds if you like.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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