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Ingredients: cooked rice, salt, sesame oil, carrot, Danmuji (pickled radish) · 30 min cook time · 345kcal · ~₩9,400
Ingredients
4cups cooked rice, 0.5tsp salt, 1.5tsp sesame oil, 1.5cup carrot, 1pack Danmuji (pickled radish), 1bunch spinach, 1clove garlic, 0.5pound skirt steak, 2tsp soy sauce, 0.25tsp black pepper, 1tbsp sugar, 3개 eggs, 1tbsp cooking oil, 5sheets seaweed paper (gim), 1tsp sesame seeds
Instructions
1. Transfer 4 cups of cooked rice to a large bowl. Add 0.5 tsp salt and 1.5 tsp sesame oil. Mix well and let it cool down, covering it to prevent drying.
2. Julienne 1.5 cups of carrot. Sprinkle a little salt and mix, letting it sweat.
3. Slice the Danmuji (yellow pickled radish) into long strips. You can also use a cookie cutter to make flower shapes for decoration.
4. Blanch spinach in boiling water for 30 seconds to 1 minute until wilted. Rinse with cold water and squeeze out excess water. Cut off the root ends. Mince 1 garlic clove. Season spinach with minced garlic, salt, and sesame oil. Mix well.
5. Trim fat from 0.5 pound skirt steak and slice it into thin strips. Mince 1 large garlic clove. Marinate the beef with minced garlic, 2 tsp soy sauce, a pinch of black pepper, and 1 tbsp + 1 tsp sugar. Mix well.
6. Crack 3 eggs into a bowl, add 0.25 tsp salt, and whisk. Remove the chalazae. Heat a pan with cooking oil over low heat. Pour the egg mixture and cook until set. Let it cool and cut into thin strips.
7. Squeeze out excess water from the carrots. Stir-fry the carrots in a pan for about 40 seconds. Transfer to a plate next to the spinach.
8. Stir-fry the marinated beef over medium-high heat until cooked. Transfer to the plate with other ingredients.
9. Roast 5 sheets of seaweed paper (gim) over low heat.
10. Place a bamboo mat on a clean surface. Lay a sheet of seaweed paper with the shiny side down. Spread a thin layer of rice, leaving about 2 inches at the top edge. Arrange beef, carrots, Danmuji, egg, and spinach in the center.
11. Lift the edge of the bamboo mat and roll tightly, pressing the ingredients into the center. Continue rolling until the gimbap is fully formed.
12. Repeat the rolling process for the remaining gimbap. For the last gimbap, demonstrate rolling by hand without a mat.
13. Brush the gimbap rolls with sesame oil to make them shiny and flavorful.
14. Cut the gimbap rolls into bite-sized pieces, cleaning the knife with a wet cloth or paper towel between cuts.
15. Arrange the gimbap pieces on a plate or pack them in a lunchbox. Sprinkle with sesame seeds for presentation.
Source: Watch the original video