Gimbap
Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice).
Source and licence
"Gimbap" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Gimbap, revision 4524745), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Gimbap&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4524745
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
South Korea. Associated with South Korea by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Yellow pickled daikon radish
- Spinach
- Salt
- Sesame oil
- Sesame seeds
- Carrots
- Ground pepper
- Vegetable oil
- Eggs
- Steamed short-grain or sushi rice
- Gim seaweed
- Tuna, ham, sausage, or any other kind of cooked meat
Method
- Slice radish lengthwise, about 1 cm thick.
- Boil water and add spinach. Boil for about 10 seconds, then drain it.
- Rinse the spinach with cold water, and squeeze all the water out. Season with salt, sesame oil, and sesame seeds.
- Shred carrots about 2 inches (5 cm) long. Stir-fry it with salt, pepper, and vegetable oil. You don’t have to cook it all the way through.
- Crack about 4–5 eggs into a little bowl. Mix well, and season with salt and pepper. Transfer beaten eggs to a hot greased skillet, and cook like an omelet until it is solid. Cut lengthwise, about 1 cm thick.
- Mix rice, 2 tbsp of oil, and sesame seed together.
- Place the mat on a flat surface and place a sheet of seaweed on top. Spread a layer of seasoned rice on top of the seaweed, and arrange the eggs, carrots, spinach, radish, and meat on top of that in long strips.
- Use the bamboo mat to tightly roll everything up, with the fillings on the inside and the seaweed on the outside.
- If desired, slice the roll into rounds.