Description
I was craving and salivating for some gimbap but in this economy I am the poorest of em all. So I tried making gimbap instead. Trust me, best decision ever. If I ever get invited to a potluck, you already know what I am bringing. I skipped the meat and sadly could not get my hands on pickled radish. I also did not use a sushi mat and honestly your hands work perfectly fine. But hey, it turned out amazing and boosted my ego. So it is time to boost yours.
How to make it
Prepare the rice
Place freshly cooked rice in a large bowl. Mix in half teaspoon salt and 2 teaspoons toasted sesame oil. Let it cool.
Prepare the spinach
Mix blanched spinach with 2 minced garlic cloves, half teaspoon salt, and 2 teaspoons sesame oil. Set aside.
Prepare the carrots
Mix carrot matchsticks with one fourth teaspoon salt. Let them sit for 5 to 10 minutes. Squeeze out water. Sauté for about 1 minute with a little oil. Set aside.
Prepare the eggs
Crack 3 eggs and add one fourth teaspoon salt. Beat well. Cook on low heat in a lightly oiled pan as one thin sheet. Flip once. Let it finish cooking off heat. Cut into half inch strips.
Set up your rolling station
Place gim shiny side down. Spread about three fourth cup rice evenly, leaving 2 inches uncovered at the top.
Add the fillings
Place spinach, carrot, and egg strips in the center of the rice. Since we are skipping meat and pickled radish, these are your main fillings.
Roll the gimbap
You can use a sushi mat if you have one, but I did not and your hands work perfectly fine. Use both hands to roll tightly over the fillings. Press firmly as you roll. Seal the roll with the uncovered edge of gim. Repeat for all rolls.
Finish and slice
Brush the rolls lightly with sesame oil. Sprinkle sesame seeds if you want. Slice into bite sized pieces with a sharp knife. Enjoy your homemade gimbap.