Gimbap Classic Korean Roll

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Classic Korean gimbap features seasoned short-grain rice rolled with savory vegetables, egg, and beef inside a crisp seaweed wrapper. Perfect for picnics, lunchboxes, or casual gatherings, these colorful spirals are portable, satisfying, and endlessly customizable with your favorite fillings.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 580 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the seasoned rice

• 2 cups short-grain white rice, rinsed until water runs clear
• 2 1/4 cups cold water
• 1 tablespoon toasted sesame oil
• 1 teaspoon fine sea salt
• 1 tablespoon toasted sesame seeds

For the vegetable fillings

• 6 ounces baby spinach
• 2 medium carrots, peeled and julienned
• 1 medium Persian cucumber, julienned
• 4 strips danmuji (yellow pickled daikon radish)
• 2 tablespoons neutral oil, divided
• 1/4 teaspoon fine salt

For the egg and beef

• 4 large eggs, beaten with 1/4 teaspoon salt
• 8 ounces beef sirloin, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 2 cloves garlic, minced
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon black pepper

For assembly

• 4 sheets gim (roasted seaweed), about 8×10 inches
• Toasted sesame oil for sealing
• Toasted sesame seeds, for garnish

Directions

1. Rinse the rice until the water runs clear, then cook with 2 1/4 cups water in a rice cooker until tender, about 20 minutes.
2. Meanwhile, blanch the spinach in boiling water for 30 seconds, rinse under cold water, squeeze dry, and toss with 1 teaspoon sesame oil and a pinch of salt.
3. Heat 1 teaspoon neutral oil in a pan and sauté the carrots with a pinch of salt for 2 minutes until just tender; transfer to a plate to cool.
4. Cook the beaten eggs in a lightly oiled nonstick pan over medium heat to make a thin omelet, about 2 minutes per side; slice into 1/2-inch strips.
5. Marinate the beef with soy sauce, sugar, garlic, sesame oil, and pepper for 5 minutes, then stir-fry in a hot pan for 2 to 3 minutes until just cooked; set aside.
6. Transfer the warm rice to a large bowl, gently fold in the sesame oil, salt, and sesame seeds; let cool slightly until warm, not hot.
7. Lay a bamboo mat on a clean surface with a sheet of gim shiny-side down; spread about 3/4 cup rice evenly over the seaweed, leaving a 1-inch border at the top edge.
8. Layer a thin row of spinach, carrots, cucumber, danmuji, egg, and beef across the bottom third of the rice, parallel to your body.
9. Using the mat, lift the bottom edge over the filling and roll forward, tucking tightly; brush the bare seaweed border with sesame oil to seal. Repeat with remaining sheets and rice.
10. Slice each roll into 8 pieces with a sharp knife wiped clean between cuts, arrange on a platter, and sprinkle lightly with sesame seeds before serving.

Cook’s Notes

• Wipe your knife with a damp cloth between each cut to keep the rolls from tearing.
• Use warm (not hot) rice for easier rolling; freshly hot rice is too sticky and steam will soften the seaweed.
• Cover finished rolls loosely with plastic wrap to keep the seaweed crisp until serving.
• Skip the beef and add a strip of cream cheese for a kid-friendly vegetarian version.
• For spam gimbap, substitute pan-fried thick-cut spam brushed with soy sauce for the beef.

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