5 from 6 votes
Gimbap (Korean Seaweed Rice Rolls)
Gimbap is a Korean dish consisting of seasoned rice, assorted vegetables and meat rolled up in seaweed. It is commonly referred to as Korean-style sushi, where the roll is cut into smaller bite-sized pieces.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
10
Calories:
377 kcal
Course:
Side Dish, Appetizer
Cuisine:
Asian, Korean
Ingredients
Rice:
- 4 C short-grain rice washed
- 2 tablespoon sesame oil
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
Egg:
- 4 large egg
- ½ tablespoon sugar
- 50 ml water
Seaweed:
- 15 heets seaweed 5 of the sheets cut in half = 10 small/half sheets + 10 regular sized sheets, aka gim/laver
Filling:
- 1 pkg daikon radish pickled, aka danmuji
- 1 pkg burdock root
- 1 cucumber julienned
- 4-5 carrot julienned
- 40 perilla leaves aka sesame leaves
- 1 lb pork cooked, spicy bulgogi style
Garnish:
- sesame oil toasted
- sesame seeds
Instructions
Prepare the rice:
- Add washed rice to rice cooker.
- Cover with enough water.
- Cook the rice accordingly.
- Once rice is cooked and still warm, drizzle in sesame oil, salt and black pepper.
- Fluff the rice and divide into 10 equal portions. Set aside.
Cup of Yum
Prepare the egg:
- Beat eggs, sugar and water together in a bowl.
- Pour into a small baking pan lined with parchment paper.
- Bake at 350°F/177°C for 15-17 minutes, until set.
- Remove from oven and let cool.
- Cut egg into long strips. Set aside.
Assemble:
- Place gimbap/sushi rolling mat on a work surface.
- Add 1 full sized sheet of seaweed, shiny side down on the mat.
- Thinly spread 1 portion of cooked rice over the surface of the seaweed, leaving about a 1" border on the top edge.
- Place a half sheet of seaweed over the rice, offset by 1" from the bottom of the rice.
- Add perilla leaves, and in fillings: 1 radish, 2 burdock, 1 strip of egg, carrot, cucumber, and spicy pork.
- Do not overfill.
- Firmly wrap and roll the seaweed. When wrapping, ensure the rice on the bottom of the seaweed can touch the rice on the top.
- Use the bamboo mat to shape, using a little firm pressure. If the rice doesn't touch, that means it was overfilled.
- If the seaweed does not close fully, moisten your finger with a little water on the edge and seal it.
- Lightly brush the surface of the seaweed roll with sesame oil.
- Use a sharp serrated knife to cut ⅓ inch pieces, about 10 pieces in total per roll.
- Place onto a serving plate.
- Garnish with sesame seeds if you desire.
- Repeat with the remaining ingredients.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
68g
(23%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
74mg
(25%)
Sodium
169mg
(7%)
Potassium
388mg
(8%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4409IU
(88%)
Vitamin C
4mg
(4%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 68g | 23% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 169mg | 7% |
| Potassium | 388mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4409IU | 88% |
| Vitamin C | 4mg | 4% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.