Gimbap (Korea)
Serves 4
Ingredients
Method
300 g. Short Grain Rice
5 Sheets Of Gim (Dried Seaweed)
100 g. Danmuji (Yellow Pickled Radish)
1 Carrot
1 Cucumber
2 Eggs
200 g. Cooked and Seasoned Ground Beef
15 ml. Sesame Oil
Salt to Taste
Cook the rice and season with sesame oil and a bit of salt.
Cut the danmuji, carrot, and cucumber into long thin strips.
Beat the eggs with a pinch of salt, then cook in a pan to make a thin omelette. Once it's cooked, cut it into long thin strips.
On a bamboo rolling mat, place a sheet of gim. Spread a layer of rice on top, leaving about 2 cm at the top free of rice.
In the center of the rice, arrange a row of danmuji, carrot, cucumber, egg, and beef.
Roll the gimbap tightly with the help of the bamboo mat, then slice into bite-sized pieces. Repeat with the remaining ingredients.
Serve at room temperature.