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Korean Gimbap
Created by: Howcan Team
Ingredients
- 3 cups cooked short-grain white rice
- 4 sheets of dried seaweed (nori)
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 pound of bulgogi (Korean marinated beef)
- 4 eggs, beaten and cooked into thin omelets
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Soy sauce and sesame oil for dipping
Instructions
- In a small bowl, mix 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Set aside.
- Lay a bamboo sushi mat on a clean surface. Place a sheet of dried seaweed on the mat, shiny side down.
- Spread 3/4 cup of cooked rice evenly over the seaweed, leaving a 1-inch border at the top.
- Arrange the julienned carrot, cucumber, bulgogi, and egg omelet in a line across the center of the rice.
- Using the bamboo mat, roll the gimbap tightly, pressing gently as you roll to seal the ingredients inside the rice and seaweed.
- Repeat with the remaining seaweed and ingredients.
- Slice each roll into 1-inch thick pieces using a sharp knife.
- Serve the gimbap with soy sauce and sesame oil for dipping.
- Enjoy your delicious homemade Korean Gimbap!
Korean Gimbap, also known as Kimbap, is a popular Korean dish that originated in the early 20th century. It was inspired by Japanese sushi and was initially made with just rice and pickled vegetables. Over time, the recipe evolved to include various fillings such as seasoned vegetables, egg, and meat, all rolled in seaweed and sliced into bite-sized pieces. Gimbap gained popularity as a convenient and portable meal, perfect for picnics and on-the-go eating. Today, it is a staple in Korean cuisine and can be found in restaurants and street food stalls across South Korea. The best Gimbap can be found in Seoul, particularly in the Gwangjang Market, where vendors meticulously prepare and roll the perfect Gimbap. The key to a delicious Gimbap lies in the freshness of the ingredients and the skillful rolling technique, ensuring a harmonious blend of flavors and textures in every bite. For a twist on the traditional Gimbap, some chefs incorporate unique ingredients like bulgogi (marinated beef) or spicy tuna, adding a delightful twist to this classic dish.
50 min
4-6 servings
300 per serving calories
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