Gimbap – Korean Sushi (김밥)

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Apr 19, 2017

Korean Sushi filled with a wide variety of amazing vegetables and Che Gourmet Pickled Daikon Radish


For the Spinach

1Combine the blanched spinach, garlic, salt, and sesame oil in a bowl. And set aside

For the Eggs

1Crack eggs in a bowl and add ¼ teaspoon salt. Beat it with fork Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown. Cut it into 5mm wide strips

Let's Roll!

1Place a sheet of Seaweed on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 cms uncovered on one side Place carrot, yellow pickled radish, a few egg strips, and spinach in the centre of the rice. Use both hands to roll the mat over the fillings, so one edge of the rice reaches the opposite edge. This centres the fillings in the roll, so they’ll be nicely in the middle when you slice it. Grab the mat with both hands and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely. You can then slice the round into smaller pieces and prepare to serve. Sprinkle with Sesame Seeds once you are finsihed


5 Nori Sheets

4 cups Rice (cooked and cooled)

1 Carrot (cut into matchsticks and sauteed)

1/2 cup Che Gourmet Pickled Daikon Radish

1 small bunch Spinach (blanched, rinsed and cold water & strained)

3 Eggs

1 tbsp Garlic (minced)

2 tsp Soy or Tamari Sauce

20 g Xylitol (Natural Sweetner)

1 1/2 tbsp Che Gourmet Kimchi Salt

10 1/2 tsp Sesame Oil


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