Gimbap is a popular Korean dish that is perfect for a healthy and delicious meal or snack. It is made with cooked rice, vegetables, and dried seaweed, and can be customized with your favorite ingredients. This recipe is easy to follow and will make enough rolls for a family or a few meals throughout the week.
Ingredients:
- 4 cups of cooked short-grain rice
- 8 sheets of dried seaweed
- 1 medium-sized carrot
- 1 medium-sized cucumber
- 5-6 strips of pickled radish
- 4 eggs
- 2 tablespoons of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- Salt and pepper to taste
Before getting started, prepare all of your ingredients by washing and cutting the vegetables into thin strips. Beat the eggs in a bowl and season with salt and pepper. Heat a non-stick pan over medium heat and pour in the beaten eggs. Cook until the eggs are set, then flip and cook for another minute. Remove from the heat and slice into thin strips.
Next, mix together the sesame oil, sugar, and soy sauce in a small bowl to create the sauce for the rice. Add the cooked rice and mix until well combined.
To assemble the gimbap, place a sheet of dried seaweed onto a bamboo sushi mat with the shiny side facing down. Spread a thin layer of the rice mixture onto the seaweed, leaving about an inch of space at the top. Add a few strips of each vegetable and egg on top of the rice.
Using the bamboo mat, tightly roll the gimbap from the bottom up, applying pressure as you go. Once you reach the end, wet the top edge of the seaweed with a bit of water to seal the roll. Repeat until all of the ingredients have been used up.
Using a sharp knife, slice the gimbap rolls into bite-sized pieces and serve with soy sauce and sesame seeds on the side. Enjoy!
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