Gimbap

김밥 · Gimbap

Ingredients11

• cooked short-grain rice600 g
• toasted sesame oil2 tbsp
• salt1 tsp
• roasted gim seaweed sheets4
• eggs3
• spinach150 g
• carrot1
• yellow pickled radish120 g
• imitation crab sticks8
• sesame seeds1 tsp
• neutral oil1 tbsp

Method

1. Season the warm rice with 1 tbsp sesame oil and 1/2 tsp salt, then cool until just warm.
2. Beat the eggs with a pinch of salt, fry into a thin omelette in a little oil, and cut into long strips.
3. Blanch the spinach, squeeze dry, and season with a little sesame oil and salt. Julienne the carrot and briefly sauté until just tender. Cut the pickled radish and crab sticks into long strips.
4. Place a gim sheet shiny side down on a bamboo mat. Spread a thin, even layer of rice over it, leaving a small bare edge at the far end.
5. Lay strips of omelette, spinach, carrot, radish, and crab in a line across the rice near the near edge.
6. Roll tightly away from you, using the mat to press and seal the bare gim edge. Brush the outside lightly with sesame oil and sprinkle with sesame seeds.
7. Slice each roll into bite-size pieces with a sharp, slightly wet knife and serve at room temperature.