Gimbap (Kimbap)

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Combine the beef ingredients in a bowl and set aside to marinate.
2. Beat the 4 eggs with salt. Oil a hot nonstick skillet lightly, pour in half the eggs and swirl thinly. Cook on medium for 2 to 3 minutes until set, flip and cook 1 more minute. Repeat with the rest, cool, then cut into 4 long strips.
3. Sauté the carrot with oil, salt and pepper over high heat for about 2 minutes until softened. Remove.
4. In the same skillet over high heat, sauté the marinated beef until all moisture has evaporated, about 4 to 5 minutes. Remove.
5. Mix the rice ingredients into the warm rice with a spatula using a cutting motion, then cover with a damp towel.
6. Lay a sheet of gim shiny side down on a roller. Spread about 1/2 cup of rice over two-thirds of the sheet nearest you, dampening your hands with water if the rice sticks.
7. Arrange the egg, crab, spinach or cucumber, carrot, beef and danmooji in a line across the nearest third of the rice.
8. Hold the filling tight, roll the near edge over the filling, then keep rolling with the roller to close. Press lightly, unroll the roller and set the roll seam side down on a plate. Repeat with the rest.
9. Brush the roll and knife generously with sesame oil, then slice into 1.3 to 2 cm pieces and sprinkle with sesame seeds.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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