Gimbap
Time 30 minutes Difficulty 3/5 Ingredients 12 Steps 11
Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice).
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
Steps
- Slice radish lengthwise, about 1 cm thick.
- Boil water. Add spinach. Boil about 10 seconds. Drain.
- Rinse spinach with cold water. Squeeze out all water. Season with salt, sesame oil and sesame seeds.
- Shred carrots about 2 inches (5 cm) long. Stir-fry with salt, pepper and vegetable oil. Do not cook all the way through.
- Crack about 4–5 eggs into small bowl. Mix well. Season with salt and pepper.
- Transfer eggs to hot greased skillet. Cook like an omelet until solid. Cut lengthwise, about 1 cm thick.
- Mix rice, 2 tbsp oil and sesame seed.
- Place mat on flat surface. Place sheet of seaweed on top. Spread layer of seasoned rice on seaweed.
- Arrange eggs, carrots, spinach, radish and meat on rice in long strips.
- Roll tightly with bamboo mat, fillings inside and seaweed outside.
- Slice into rounds, if desired.
Notes from the original
- Avoid spreading the rice too thick on the seaweed, which will make it hard to roll up.
- Gimbap is good to pack for lunch or a snack, and it makes great picnic food.
Source. Adapted from “Cookbook:Gimbap” by Wikibooks contributors, revision of 2025-07-17, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Korean food 7.jpg (author listed on the file page), CC BY-SA 2.0 fr, via Wikimedia. Resized; otherwise unchanged.