Gimbap

Ingredients

• cooked short-grain rice.5 cup
• sheet seaweed (nori)1 piece
• carrot julienned30g
• cucumber julienned30g
• pickled radish30g
• spinach50g
• sesame oil.5 tsp
• garlic minced1 clove
• Pinch of saltAs needed
• Soy sauce for dippingAs needed

Instructions

1. 1

   Step 1

   Cook 1/2 cup short-grain rice and season with 1/2 tsp sesame oil and a pinch of salt.

2. 2

   Step 2

   Prepare fillings: julienne 30g carrot, 30g cucumber, 30g pickled radish, and lightly sauté 50g spinach with garlic and sesame oil.

3. 3

   Step 3

   Lay a sheet of seaweed (nori) on a bamboo mat, spread a thin layer of rice evenly over the seaweed, leaving 2cm at the top edge.

4. 4

   Step 4

   Arrange the prepared fillings in a line on the rice near the bottom edge.

5. 5

   Step 5

   Roll the seaweed tightly using the bamboo mat, applying gentle pressure to form a compact roll.

6. 6

   Step 6

   Slice the roll into 6-8 bite-sized pieces using a sharp knife.

7. 7

   Step 7

   Serve with soy sauce or pickled radish on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Gimbap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.