GimbapBaek Jong-won's (A to Z)

Ingredients−2servings+

• Gimbap seaweed sheets2 sheets
• Cooked rice2 bowls
• Seasoned salt1 teaspoon (3g) + a suitable amount
• toasted sesame oil2 tablespoons (12g) + a suitable amount
• Cooking oila suitable amount
• Eggs10
• Pickled radish (danmuji)a suitable amount
• Braised burdock root (ueong-jorim)a suitable amount
• Carrot1
• Spinach1 bunch
• Brown sugara suitable amount
• Brewed vinegar2/3 cup (130g)
• Purified water2/3 cup (130g)

Directions▶ Start cooking

1. Add 1 teaspoon (3g) of seasoned salt and 2 tablespoons (12g) of toasted sesame oil to the cooked rice and mix well to season it.
2. Slice the pickled radish lengthwise and marinate it in 2/3 cup (100g) brown sugar, 2/3 cup (130g) brewed vinegar, and 2/3 cup (130g) purified water. (Alternatively, you can use store-bought pickled radish.)
3. Trim the roots of the spinach, wash it thoroughly, then add a suitable amount of seasoned salt to a pan with cooking oil and stir-fry lightly. (Alternatively, you can blanch it in boiling water.)
4. Julienne 1 carrot and stir-fry lightly in a pan with cooking oil.
5. Crack 10 eggs, beat them well, then add a suitable amount of seasoned salt and brown sugar and mix.
6. Pour the egg mixture into a generously oiled pan and make an egg sheet. (Don't stress about the shape of the egg sheet. It's okay to make it like scrambled eggs.)
7. Place 1 gimbap seaweed sheet on a bamboo mat, then spread the cooked rice thinly over it. (You must spread the rice all the way to the edge of the seaweed.)
8. Arrange the egg sheet, carrot, spinach, braised burdock root, pickled radish, and imitation crab meat neatly on top of the rice.
9. Using the bamboo mat, roll it tightly so the ingredients don't fall out the sides. (If you don't have a bamboo mat, you can roll it by hand.)
10. Brush a suitable amount of toasted sesame oil on the outer surface of the finished gimbap.
11. Slice the gimbap into bite-sized pieces.

Tips

• The most important key to gimbap is seasoning the rice. If the rice is seasoned well, any ingredients you add will taste delicious.
• When rolling gimbap, slightly stickier rice is better than firm rice.
• Making the egg sheet thick is more delicious than making it thin.
• Adding a little sugar to the egg sheet pairs well with the egg and tastes good.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• Seasoning the rice: It's important to season it so it's neither too bland nor too salty.
• Rolling gimbap: It can be difficult to roll it tightly so the ingredients don't burst out.
• Egg sheet: It can be tricky to make it neither too thin nor too thick.

🔄 Substitutions

• If you don't have store-bought pickled radish, you can make your own by marinating radish in 2/3 cup brown sugar, 2/3 cup brewed vinegar, and 2/3 cup purified water.

🎚️ Adjusting the taste

• Less salty: You can adjust by reducing the amount of seasoned salt added to the rice seasoning, spinach, and eggs.
• Less sweet: You can reduce the amount of brown sugar added when marinating the pickled radish, or omit sugar from the egg mixture.

✔️ Verification notes

• Rice consistency: Check that the rice is slightly stickier than firm rice, suitable for rolling gimbap.
• Gimbap rolling: Check that the gimbap is rolled tightly so the ingredients don't leak out.

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