Classic gimbap (seaweed rice rolls)

Name: Classic gimbap (seaweed rice rolls)
Total time: 50 min
Yield: 2
Cuisine: Korean
Ingredients: 450 g Cooked short-grain rice, warm; 1.5 tbsp Sesame oil; 1/2 tsp Salt; 4 sheets Gim (seaweed sheets for gimbap); 3 Eggs; 150 g Spinach; 1 Carrot, cut into matchsticks; 4 Danmuji (yellow pickled radish) strips; 120 g Ham or firm tofu, cut into long strips; 1/2 tsp Garlic, minced; 1 tbsp Neutral oil; 1 tsp Toasted sesame seeds

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Classic gimbap (seaweed rice rolls)、写真1 — AIで作成した画像

2人分50分ふつう

Gimbap is Korea's picnic and lunchbox staple: rice seasoned with sesame oil, rolled in gim (dried seaweed) around colourful fillings. Unlike sushi, the rice has no vinegar, and every filling is seasoned on its own. Two things keep the rolls neat: squeeze the spinach and pat the other fillings dry so the seaweed stays crisp, and spread the rice thinly, leaving a strip of bare seaweed at the far edge to seal the roll. Brush the outside with a little sesame oil before slicing.

材料

Cooked short-grain rice, warm450 g
Sesame oil1.5 tbsp
Salt1/2 tsp
Gim (seaweed sheets for gimbap)4 sheets
Eggs3
Spinach150 g
Carrot, cut into matchsticks1
Danmuji (yellow pickled radish) strips4
Ham or firm tofu, cut into long strips120 g
Garlic, minced1/2 tsp
Neutral oil1 tbsp
Toasted sesame seeds1 tsp

作り方

Mix the warm rice with 1 tbsp sesame oil, 1/4 tsp salt and the sesame seeds, and let it cool until it stops steaming.
Blanch the spinach for 30 seconds, rinse in cold water and squeeze it dry. Season with the garlic, a pinch of salt and the rest of the sesame oil.
Beat the eggs with a pinch of salt and cook in a lightly oiled pan over low heat as a thick omelette. Cool and cut into long strips.
Stir-fry the carrot with a pinch of salt for 1 minute, then fry the ham or tofu strips for 2 minutes. Pat everything dry.
Lay a seaweed sheet shiny side down on a bamboo mat. Spread a quarter of the rice thinly over it, leaving 3 cm bare at the far edge. Line up a quarter of each filling across the middle.
Lift the near edge of the mat and roll tightly over the fillings, pressing gently as you go. Repeat with the remaining sheets.
Brush the rolls with a little sesame oil and cut into 1.5 cm slices with a sharp, wet knife.

その他の写真

2. AIで作成した画像
3. AIで作成した画像

図鑑の料理

#002Gimbap김밥

投稿者

Mukkidex Kitchen 公式

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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作り方

Mix the warm rice with 1 tbsp sesame oil, 1/4 tsp salt and the sesame seeds, and let it cool until it stops steaming.

Blanch the spinach for 30 seconds, rinse in cold water and squeeze it dry. Season with the garlic, a pinch of salt and the rest of the sesame oil.

Beat the eggs with a pinch of salt and cook in a lightly oiled pan over low heat as a thick omelette. Cool and cut into long strips.

Stir-fry the carrot with a pinch of salt for 1 minute, then fry the ham or tofu strips for 2 minutes. Pat everything dry.

Lay a seaweed sheet shiny side down on a bamboo mat. Spread a quarter of the rice thinly over it, leaving 3 cm bare at the far edge. Line up a quarter of each filling across the middle.

Lift the near edge of the mat and roll tightly over the fillings, pressing gently as you go. Repeat with the remaining sheets.

Brush the rolls with a little sesame oil and cut into 1.5 cm slices with a sharp, wet knife.