Gimbap: Korean Nori Seaweed Rolls

Name: Gimbap: Korean Nori Seaweed Rolls
Yield: 5 servings
Cuisine: American
Ingredients: 700 grams Plain rice (150 g per roll); 2 tbsp ○ Sesame oil; 2/3 tsp ○ Salt; 1 tbsp ○ White sesame seeds; 5 whole sheets Nori seaweed (Japanese type is OK); 1 Takuan (yellow dried and pickled daikon radish); 4 Eggs; 1/2 Cucumber; 1/2 Carrot; 1/3 bunch Spinach; 1 Fish sausage (or imitation crab sticks); 100 grams Beef; 1 Kimchi

cookpad.japan @cookpad_jp

I wanted to eat my favorite nori rolls without having to go to Koreatown for them. They're pretty light and my husband loves them too.

If you can get whole sheets of Korean seaweed, that would be better. If you are using Japanese nori seaweed, they taste better if you spread some sesame oil and salt on your hands after you've made the rolls, and spread that over the surface.
You can add whatever fillings you like, but be sure to always add lots of takuan pickles! For 5 rolls. Recipe by Rabupanda

I wanted to eat my favorite nori rolls without having to go to Koreatown for them. They're pretty light and my husband loves them too.

cookpad.japan @cookpad_jp

I wanted to eat my favorite nori rolls without having to go to Koreatown for them. They're pretty light and my husband loves them too.

Saved

Ingredients

5 servings

700 gramsPlain rice (150 g per roll)
2 tbsp○ Sesame oil
2/3 tsp○ Salt
1 tbsp○ White sesame seeds
5whole sheets Nori seaweed (Japanese type is OK)
Fillings of your choice:
1Takuan (yellow dried and pickled daikon radish)
4Eggs
1/2Cucumber
1/2Carrot
1/3 bunchSpinach
1Fish sausage (or imitation crab sticks)
100 gramsBeef
1Kimchi

Saved

Steps

1

Mix the ○ ingredients into the rice. Alternatively, you can add the sesame oil and salt to the rice before cooking it, and add the sesame seeds to the cooked rice.
2

Make the fillings ready. You can use whatever you like or have on hand. I made these with lots of filling. Cut the takuan pickles into 6-7 mm thick slices. Season the eggs with sugar and salt, make tamagoyaki (rolled omelette) and cut into 6 to 7 mm slices.
3

De-seed the cucumber and slice lengthwise thinly. Cut the carrot into about the same size, boil then stir fry in a little oil, and season with a little salt. Blanch the spinach, refresh in cold water, squeeze out well and mix with a little sesame oil and salt.
4

Cut the fish sausage into 6 to 7 mm thick pieces too. (If you're using crab sticks, split them in half lengthwise.) If you're using thinly sliced beef chop it up and stir fry it, and season with sugar and soy sauce or yakiniku sauce. You can use ground beef too. Squeeze out the kimchi lightly.
5

Spread a sheet of nori seaweed as thinly as possible with rice. Be sure not to put any rice on the edges, which will overlap.
6

Add the fillings, and roll up fairly loosely.
7

When the rolls are made, brush the surfaces with a little sesame oil. Put some salt on your hands and spread it lightly over the surface too. Sprinkle on some sesame seeds to taste. If possible, keep them wrapped in plastic wrap for a while to allow the rolls to soften and meld.
8

Cut into about 1 cm wide (rather thin) slices and they're done! Wipe your knife with a moistened kitchen towel while cutting in order to have nice looking slices. (This is a no-kimchi version.)
9

This is a kimchi version. Kimchi and rice together is sooo good!