These colorful gimbap (Korean seaweed rice rolls) are filled with vegetables, omelet and fishcake. They are the perfect finger food for your lunch box or a picnic!
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Ingredients (3 servings)
3 sheets seaweed
2 cups cooked short grain rice
3 strips yellow pickled radish
6 strips Korean seasoned burdock
1 clove garlic
2 sheets Korean fish cake
2.5 tsp sesame oil
1/4 tsp olive oil
1 tsp salt
Make omelet strips
In a bowl, beat egg with a pinch of salt.
Heat up 1/4 tsp olive oil in a non-stick skillet over medium-low heat. Add beaten eggs to skillet and let it cook into a thin, flat omelet. When it's almost completely set, flip and cook the other side for 30-40 seconds.
Remove omelet from heat. Let cool slightly then cut into thin strips. Set aside.
Prepare other ingredients
Mince garlic and set aside.
Slice fishcake into thin strips. Heat up a nonstick skillet over medium-low heat and sauté fishcake for 1 minute. Set aside.
Cut carrot into matchsticks. Mix with 1/4 tsp salt, then sauté on a nonstick skillet over medium heat for 1 minute. Set aside.
Wash and drain spinach, and cut the roots off. Blanch for 30 seconds in boiling water, then immediately drain and cool in an ice bath. Squeeze out excess water from spinach using your hands, then mix with minced garlic, 1 tsp sesame oil and 1/4 tsp salt until combined. Set aside.
In a large bowl, add 1 tsp sesame oil and 1/4 tsp salt to the rice and mix until combined. Cover and set aside.
Place one sheet of seaweed on a bamboo sushi mat.
Spread a thin layer of rice on the seaweed sheet, leaving a 1 inch gap on the top.
Neatly arrange spinach, carrot, pickled radish, burdock, egg and fishcake on top.
Roll the bamboo mat up, curling the seaweed and rice around the fillings, then roll all the way up. Gently squeeze the roll as you’re rolling so it holds its shape. Set roll aside and repeat with the remaining ingredients.
When you finish assembling the rolls, brush them with a little bit of sesame oil, then cut into bite sized pieces. Enjoy!
Make sure your fish cake is thawed if frozen.
If your rolls are not sealing, you can put a few grains of rice as “glue” on the edge of the seaweed to help the roll stick.
If your knife becomes sticky with the rice when cutting, wet your knife with a bit of water between cuts.
Yellow pickled radish and seasoned burdock can be found in Korean grocery stores. They usually come in pre-cut long strips. If the ones you buy are not pre-cut, slice into long strips before using.
You may omit fish cake or substitute with tofu pockets to make this recipe suitable for vegetarians.
Gimbap is best eaten when fresh, but if you do have leftovers, cover the entire roll with cling wrap and store in the fridge for up to 1 day.