Gimbap

Ingredients · 4 servings

• 4Gim seaweed
• 300 gRice, rinsed
• 360 mlWater
• 160 gPickled radish, cut into long strips
• 160 gCarrot, julienned
• 2Egg, beaten
• 200 gSpinach, trimmed
• 1 ½ tbspSesame oil
• 2 tspVegetable oil
• 1 cloveGarlic, minced
• 2 tspSoy sauce
• 1 tspSalt
• 1 tspSugar
• ½ tspBlack pepper, ground

Equipment

stovetop, rice pot, skillet, mixing bowl, knife, cutting board, bamboo mat, sharp knife, bowl, sieve, lid, rice paddle

Instructions

1. 1
   Mise en place

   Gather measured ingredients, a rice pot, skillet, bowl, knife, cutting board, bamboo mat, and sharp knife before cooking. · 5 min

   What to look for: All ingredients and tools are ready on the counter

2. 2
   Rinse rice

   Rinse rice in cold water until the water runs mostly clear, then drain it well so the cooked grains stay firm enough for rolling. · 5 min

   What to look for: Rinsing water changes from cloudy to mostly clear

3. 3
   Cook rice

   Cook rice with 360 ml water over medium heat, then rest covered until tender and sticky with no wet starch at the bottom. · 25 min

   What to look for: Rice looks glossy and the pot bottom is not watery

4. 4
   Season rice

   Season hot rice with 12 g sesame oil and 4 g salt, folding gently so the grains glisten without becoming mashed. · 3 min

   What to look for: Rice is shiny, separate, and lightly seasoned

5. 5
   Blanch spinach

   Blanch spinach in boiling water, cool quickly, squeeze dry, then season with soy sauce, garlic, 3 g sesame oil, and 1 g salt. · 7 min

   What to look for: Spinach is deep green and squeezed nearly dry

6. 6
   Sauté carrot

   Sauté carrot in vegetable oil with 1 g salt and sugar until bright, flexible, and still lightly crisp. · 5 min

   What to look for: Carrot strips bend without breaking and keep a vivid color

7. 7
   Cook egg

   Cook egg in the same skillet as a thin sheet, season with black pepper, cool briefly, and cut into long strips. · 5 min

   What to look for: Egg is set, pale golden, and easy to slice

8. 8
   Fill gim

   Lay gim shiny side down on the bamboo mat, spread a thin layer of seasoned rice over it, and leave 2 cm bare at the far edge. · 4 min

   What to look for: Rice covers the gim evenly with a clean bare edge

9. 9
   Roll firmly

   Arrange radish, carrot, egg, and spinach across the rice, then roll firmly with the mat so the seam closes under the roll. · 6 min

   What to look for: Roll is tight, round, and sealed at the seam

10. 10
    Slice and serve

    Brush rolls with the remaining sesame oil, slice into rounds with a damp sharp knife, and serve at once. · 5 min

    What to look for: Slices are neat rounds with colorful fillings in the center