Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. It has been popular since the 1960s. It is perfect for picnics or as a lunch or snack because it is convenient to eat and contains many different ingredients and flavors.
100 g burdock roots, skinned and cut into 20 cm long, 0.7 wide/thick
20 mL vinegar
200 mL water
360 g non-glutinous rice, washed and soaked in water for 30 minutes then drain for 10 minutes
500 mL water
3 g salt
13 mL sesame oil
50 g carrot, skinned, soaked in 1 g salt
20 g cucumber, cut into 20 cm long, 0.7 cm wide/thick, seed out,
soaked in 1 g salt
30 mL soy sauce
15 mL water
10 g sugar
5 mL refined rice wine
120 g egg beaten with 1 g of salt
10 g laver, dried
30 mL edible oil
10 g pickled radish, sliced into 20 cm long, 0.7 wide/thick
Season beef with Seasoning sauce 1.
Soak burdock roots in diluted water for 2 minutes.
Put rice and water in the pot and boil it on high heat for 4 minutes. After additional boiling for 4 minutes, reduce the heat medium and boil for 3 minutes. When the rice becomes sodden, reduce heat to low and steam for 10 minutes. Season with salt and sesame oil.
Preheat the frying pan and oil, stir-fry the carrot and cucumber on high heat for 30 seconds respectively.
Preheat the frying pan and oil, stir-fry the burdock roots on medium heat for 3 minutes. Add seasoning sauce 2, stir-fry them on low heat for 10 minutes.
Preheat the frying pan and oil, stir-fry the beef for 2 minutes on medium heat.
Preheat the frying pan and oil, stir-fry the beaten egg on low heat for 3 minutes for front side and 2 minutes for back side, 10 be 1 cm thick, cut into 20 cm long and 1 cm wide.
Toast the laver on low heat, upon the laver, layer steamed rice (150 g) evenly and place the carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a log with a 3-4 cm diameter. Slice it at intervals of 1.5 cm wide.
Ingredients should be seasoned properly
The gimbap should be firm and ingredients should be intact when rolled and sliced