Delicious Homemade Gimbap with a Full Filling
Crafting the Ultimate Gimbap with Colorful and Fresh Ingredients
Introducing a special dinner recipe for homemade gimbap, made with care and love. Experience the delightful combination of various fillings and savory seasonings that everyone will adore!
Gimbap Filling Ingredients
- 1 cucumber
- 1/3 carrot
- 3 eggs
- 2 sausages
- 2 sheets of fish cake (eomuk)
Rice Seasoning and Other Ingredients
- Salt to taste
- Sugar to taste
- Vinegar to taste
- 1 Tbsp soy sauce (or Avocado Donburi Sauce)
- Sesame oil, as needed
- Toasted sesame seeds, as needed
- 3 bowls of cooked rice
- 5 sheets of seaweed (gim)
- Salt to taste
- Sugar to taste
- Vinegar to taste
- 1 Tbsp soy sauce (or Avocado Donburi Sauce)
- Sesame oil, as needed
- Toasted sesame seeds, as needed
- 3 bowls of cooked rice
- 5 sheets of seaweed (gim)
Cooking Instructions
Step 1
First, carefully prepare the filling ingredients for your delicious gimbap. The preparation and cooking method of each ingredient will determine the final taste of your gimbap.
Step 2
Wash the cucumber thoroughly and cut it into 8 lengthwise strips to fit the gimbap rolls. Place the cucumber strips in a bowl, add 1/4 tsp salt, 1/2 tsp sugar, and 1 Tbsp vinegar. Gently mix and let it marinate for about 10 minutes to draw out moisture. Squeeze out any excess water from the pickled cucumber to prevent the gimbap from becoming soggy.
Step 3
Wash and peel the carrot, then finely julienne it to match the length of the gimbap rolls. Cutting them not too thick will enhance the texture.
Step 4
Crack the 3 eggs into a bowl and whisk them well with 1/4 tsp of salt. Ensure the yolk and white are thoroughly combined; using a whisk will create a smoother mixture.
Step 5
Lightly oil a non-stick pan and preheat it over medium-low heat. Pour the whisked egg mixture thinly into the pan. Once the bottom begins to set and the edges start to cook, carefully fold the egg over itself to create an omelet. It’s best to fold it when it’s still slightly undercooked for a tender result.
Step 6
Lightly oil a clean pan and add the julienned carrots along with 1/4 tsp of salt. Stir-fry quickly over high heat. It’s important to maintain the crispiness of the carrots, so stir-fry them briskly without letting them become too soft.
Step 7
Cut the sausages to the length of the gimbap, or leave them whole. Lightly oil a pan and cook the sausages, rolling them until they are lightly browned on all sides. A slightly browned exterior adds extra flavor.
Step 8
Julienne the fish cake (eomuk) into thin strips. Lightly oil a pan and stir-fry the fish cake strips. Add 1 Tbsp of soy sauce (or Avocado Donburi Sauce) and continue to stir-fry until the sauce is well absorbed and the fish cake is flavorful. Make sure the soy sauce coats the fish cake evenly.
Step 9
In 3 bowls of warm cooked rice, add 1/4 Tbsp salt, a drizzle of sesame oil, and a pinch of toasted sesame seeds. Mix thoroughly. It’s best to let the rice cool slightly after cooking, as very hot rice can make the seaweed wrapper soggy.
Step 10
Place a sheet of seaweed (gim) on a bamboo rolling mat. Using a rice paddle, spread the seasoned rice thinly and evenly over the seaweed, leaving about 1-2 cm of space along the top edge blank. This unriced edge will help seal the gimbap.
Step 11
Arrange the prepared filling ingredients (pickled cucumber, stir-fried carrot, egg omelet, stir-fried fish cake, grilled sausage, etc.) neatly over the rice. Avoid overfilling, as too many ingredients can cause the gimbap to break apart when rolled.
Step 12
Using the bamboo mat, firmly roll the gimbap forward, tucking in the fillings. Lift the mat as you roll to ensure the roll is tight and even. Lightly moisten the free edge of the seaweed with water to help it seal securely.
Step 13
Leave the rolled gimbap in the bamboo mat. Lightly dampen a knife with water or brush it with sesame oil. Slice the gimbap into bite-sized pieces, about 1.5-2 cm thick. Your delicious homemade gimbap is now ready to be enjoyed!
