Super Simple 5-Step Gimbap (Pantry Raid Recipe)
Super Simple 5-Step Gimbap (Pantry Raid Recipe)
Whip up Gimbap in 5 Easy Steps Using Ingredients You Already Have!
This recipe is for when you’re craving gimbap and want to make it quickly and easily. It’s perfect for using up leftover ingredients in your fridge!
Gimbap Filling Ingredients- 2 strips of pickled radish (danmuji), cut to size
- 2 strips of gimbap ham, cut lengthwise
- 1/6 carrot, thinly julienned
- 1 imitation crab stick, shredded
- 1/4 cucumber, thinly julienned
Other Ingredients- 2 sheets of dried seaweed (gim)
- 1 bowl of cooked rice (fluffy texture)
- 1 Tbsp oyster sauce
- 1.5 Tbsp sesame oil (1 Tbsp for rice, 0.5 Tbsp for coating seaweed)
- A pinch of sesame seeds (for nutty flavor)
- 1 egg (for thin omelet or scrambled egg)
- 2 sheets of dried seaweed (gim)
- 1 bowl of cooked rice (fluffy texture)
- 1 Tbsp oyster sauce
- 1.5 Tbsp sesame oil (1 Tbsp for rice, 0.5 Tbsp for coating seaweed)
- A pinch of sesame seeds (for nutty flavor)
- 1 egg (for thin omelet or scrambled egg)
Cooking Instructions
Step 1
Prepare the Gimbap Fillings: Chop and prepare all your filling ingredients like pickled radish, ham, carrot, imitation crab stick, and cucumber into sizes suitable for gimbap. Julienne the carrots and cucumber thinly, and shred the imitation crab stick.
Step 2
Stir-fry the Fillings: Heat 1 Tbsp of sesame oil in a frying pan over medium-high heat. Add all the prepared filling ingredients and stir-fry quickly for a minute or two. This process removes excess moisture, improving the texture and enhancing the flavors.
Step 3
Season and Stir-fry the Rice: Remove the stir-fried fillings from the pan and set aside. Add the cooked rice to the same pan. Mix in 1 Tbsp of oyster sauce and 0.5 Tbsp of sesame oil. For the egg, you can either make a thin omelet and slice it, or scramble it directly in the pan. Add the prepared egg to the rice and stir-fry everything together until well combined and slightly toasted.
Step 4
Roll the Gimbap: Place a sheet of dried seaweed (gim) on a rolling mat with the rough side facing up. Spread the seasoned rice evenly over about two-thirds of the seaweed, leaving a small border at the top. Arrange the stir-fried filling ingredients horizontally over the rice. Carefully and tightly roll the gimbap, tucking in the fillings as you go. You can moisten the top edge of the seaweed with a little rice to seal it.
Step 5
Finish and Serve: Brush the rolled gimbap with the remaining 0.5 Tbsp of sesame oil and sprinkle generously with sesame seeds. Slice the gimbap into bite-sized pieces and enjoy!
