Korean
Korean - Rice Dishes
Gimbap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 3 cups cooked short-grain rice, still warm
- • 5 sheets nori
- • 100g beef bulgogi, cooked
- • 3 eggs, beaten and cooked into a thin omelet
- • 100g spinach, blanched and squeezed dry
- • 1 carrot, julienned and stir-fried
- • 3 danmuji (pickled radish) sticks
- • 2 tbsp sesame oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Fold sesame oil and salt through the warm rice so every grain is glossy.
2
Phase 2
Cut the omelet into strips and have the bulgogi, spinach, carrot, and danmuji ready in rows.
3
Phase 3
On a bamboo mat, spread rice thinly over a nori sheet leaving a 2cm border, line the fillings along the near edge, and roll tightly away from you.
4
Phase 4
Brush the outside of each roll with sesame oil to seal and add shine.
5
Phase 5
Cut each roll into 8 pieces with a sharp, lightly oiled knife and serve.