Simple Rolled Gimbap Recipe
Simple Rolled Gimbap Recipe
Bite-Sized Delight! Super Easy Rolled Gimbap / How to Make Gimbap That’s Effortless
Introducing a simple, bite-sized rolled gimbap recipe that’s convenient to eat and incredibly easy to make. Perfect for quick snacks or fun meals!
Gimbap Ingredients- 4 sheets of roasted seaweed (gim)
- 2 bowls of warm cooked rice
- 1 egg
- 1/2 onion
- 1 piece carrot
- 1/2 Cheongyang chili pepper
- 2 pieces cooked lobster meat
- 1 Tbsp milk
Seasoning & Flavor- 2 Tbsp pickle brine (e.g., from pickled radish)
- Basil pesto, to taste
- 2 Tbsp pickle brine (e.g., from pickled radish)
- Basil pesto, to taste
Cooking Instructions
Step 1
Lightly toast the raw seaweed sheets (gim) over a gas flame for a few seconds on each side until slightly crisp, or use the residual heat of an oven after cooking, or even briefly in a microwave, flipping once. Be careful not to burn it.
Step 2
Cut the toasted seaweed sheets into 6 equal portions. This size is perfect for bite-sized rolled gimbap.
Step 3
In a bowl, mix 1 tablespoon of pickle brine (like the liquid from pickled radishes) into one bowl of warm cooked rice. Gently combine with a spoon and let it cool slightly.
Step 4
Place a moderate amount of the seasoned rice onto a piece of seaweed. Add a small dollop of basil pesto on top of the rice, then carefully roll it up.
Step 5
Alternatively, you can skip the basil pesto and just use the seasoned rice. Gently press some rice grains along the edge of the seaweed to help seal the roll once it’s tightly wrapped.
Step 6
Arrange the rolled gimbap on a plate. Top with sautéed carrots and onions, and pieces of cooked lobster meat. This is delicious as is, but we’ll add more flavor in the following steps.
Step 7
Prepare the egg garnish. Whisk 1 egg with 1 tablespoon of milk in a bowl to create the egg wash. Lightly grease a pan, heat over medium-low heat, and pour in the egg wash, spreading it thinly. Once about 80-90% cooked, roll it up using a spatula or chopsticks, then turn off the heat and let the residual heat cook it through. Let it cool, then slice thinly into strips.
Step 8
Using the same pan, add a little oil. Sauté the julienned onions and carrots separately until tender and slightly sweet. Season lightly with salt.
Step 9
Now it’s time to assemble the gimbap filling. On top of the seasoned rice spread on the seaweed, arrange the thinly sliced egg strips, sautéed carrots, and sautéed onions. Be mindful not to overfill, as it can make rolling difficult.
Step 10
Generously add the shredded lobster meat. Tightly roll the gimbap, pulling it taut as you go. Finally, sprinkle finely chopped Cheongyang chili peppers over the rolled gimbap for a colorful and subtly spicy garnish. Enjoy your vibrant rolled gimbap!
