In the Soop Episode 6: Gimbap

In this episode, Namjoon is in charge of making gimbap which is basically a Korean sushi roll minus the raw fish and vinegared rice. I love gimbap because it is so versatile. Got leftover veggies and protein? Make gimbap!

I used some cooked zucchini slices, omelette, cucumber, spinach, carrots and pickled radish but you can use whatever you like/have available.

Gimbap

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Prep Time 15 mins

Ingredients

  

Omelette

• 3 eggs
• 1/2 tbsp soy sauce
• 1/2 tbsp mirin
• 1/4 tsp white pepper

Vegetables

• zucchini
• cucumbers
• carrots
• pickled daikon

Spinach

• 1 cup cooked spinach
• 1 tbsp soy sauce
• 1 tbsp sesame seeds

Gimbap

• 1 cup rice
• 1 tbsp sesame oil
• nori sheets
• sesame oil
• sesame seeds

Instructions

 

Omelette

• Mix together the eggs and seasonings.
• In a pan with some oil, pour the egg mixture into an omelette.
• Let the omelette cook. Remove from heat and slice into strips.
  

Spinach

• In a pan over medium low heat, sauté spinach with soy sauce, sesame oil and sesame seeds for 5 mins or until the spinach is cooked.
  

Rice

• Mix sesame oil into the rice.
  

Assembling the gimbap

• Prepare your gimbap fillings.
  
• Spread a thin layer of rice onto your nori sheet.
• Lay down your choice of vegetables/protein.
  
• Roll.
  
• Brush on sesame oil and sprinkle on sesame seeds.
  
• Cut into pieces. (tip: if you oil your knife, it'll be easier to cut through the gimbap)