Gimbap Recipe 2: Petal Shape Gimbap

꽃잎김밥

Print this recipe

Spicyness:

No votes yet

healthy

kid friendly

pescetarian

prep time:

30 min

inactive time:

0 min

cooking time:

50 min

total time:

80 min

For Koreans, gimbap is one of those foods that brings back warm and fuzzy memories. The nostalgia likely includes picnics and school field days, where gimbap was nearly essential. It also frequently shows up on birthday party tables. Although gimbap is closely associated with special occasions, it's also an everyday food pretty much seen everywhere, including convenience stores, service stations, cafeterias, and restaurants.

Gimbap has evolved quite a bit over the years. Back in the day when Koreans were poor, it was just seaweed and rice with maybe one vegetable. Today It is much more elaborate and nutritious. Gimbap to Koreans is like sandwiches to North Americans; it's very common, yet never gets old. On top of being delicious, it's nutritious, portable and versatile.

There are an infinite number of variations in gimbap. Sharing gimbap with friends at a school picnic was fun because each family adds a different twist, whether it's a special ingredient, unique shape or size. You can always make your own signature gimbap by adding your favorite ingredients or seasonings, or by making different shapes.

See other variations of gimbap:
Classic Gimbap
Tuna Gimbap
Mini Mayak Gimbap
Kimchi Gimbap
Nude Gimbap

INGREDIENTS

shop these ingredients online »

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12 back to default

Change to: Metric US

2 cups	Rice, white short grain 쌀
4 sheet	Seaweed for Gimbap (Korean rice roll) 김밥김 (unseasoned)
4 oz	Pickled Radish (Dan-mu-ji or Yellow Radish) 단무지
2 oz	Burdock Root (Woo Ung) 우엉
2 oz	Carrot (large Korean carrot) 당근
2 oz	Fishcake, Eomuk or Odeng 어묵(오뎅) (and/or imitation crab meat)
83	Cucumber 오이
2	Egg 계란
8 oz	Beef 소고기 (optional, ground beef or any cut chopped finely)
4⅔ tbs	Soy Sauce (regular) 왜간장
2 tbs	Sugar 설탕
1⅔ tbs	Sesame Oil 참기름
pinch	Black Pepper 후추
¾ tsp	Garlic (minced) 다진 마늘
2 tsp	Vinegar 식초
1 tsp	Mul Yeot / Malt (Maltose) Syrup 물엿 (or Jo-cheong/Rice Syrup, can use sugar instead)
1 tsp	Sesame Seeds 깨
½ tsp	Salt 소금
⅔ tsp	Vegetable Oil 식용유

Ingredients Notes:

*The default serving of this recipe is set to 3. For this recipe, 3 servings refer to about 6 rolls of gimbap. Please note that ingredient amounts in the recipe instructions are for the default serving size.

kitchen tools
- 1 bamboo mat for rolling
- 1 small to medium pot or rice cooker for rice
- 1 large bowl to mix up rice
- 1 sauce pan for braising burdock root/fish cake
- 1 small to medium pan for sautéing carrots
- 1 small to medium non-stick pan for eggs

Get gimbap ingredients delivered to your door here.

tips:

Optional Ingredients and Substitution
- You can omit beef or use shiitake mushrooms instead.
- There are no set of rules for gimbap ingredients. You can always use your favorite ingredients instead. However, danmuji (yellow pickled radish) is key to authentic Korean gimbap. Season the ingredients with sesame oil and either salt or soy sauce unless it's already salty without any seasoning (e.g., crab meat).

Whatever you use, ensure they don't produce liquid. The liquid will go through the rice and leak out or make the roll soggy. Remove moisture by squeezing with hands or by pat-drying with clean towel. If you must use moist ingredients, place them on top of perilla leaves or something else that acts as a barrier between the rice and the ingredient.

Most common ingredients used in gimbap in Korea include danmuji (yellow pickled radish), spinach, cucumber, carrot, perilla leaf, burdock root, crab meat, fish cake, egg, beef, cheese, ham, beef, kimchi, tuna mixed with mayo, etc.

Good to Know
Size and flavor of gimbap
You can make various shape and size of gimbap.
To make gimbap smaller and also more flavorful, make the rice layer as thin as possible.
You can also decrease the size by cutting 2-3" off of the seaweed.

Storage
Gimbap tastes best when it's freshly made. In room temperature, it can last 4-6 hours. In a hot summer day, it may only last an hour or two.

The leftover ingredients may last a day or two with an exception of seasoned spinach. Make sure you don't put all the ingredients in the same container or at least use cling wrap or aluminum foil as dividers so they are not touching each other. Seasoned spinach is delicious but doesn't last as long as other ingredients. For this reason, some people prefer cucumber over spinach in their gimbap.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare rice Wash 3 cups of short grain rice twice and drain all the water. Add water (3 cups for electronic rice cooker or 4 cups for regular pot) to the rice and add 2 (2”X2”) pieces of kelp in the water. After 30 minutes, remove kelp but leave rice and water. Kelp water apparently prevents rice from drying up and helps rice stick to the seaweed better. But, you can omit kelp if you don’t have any.		1 Wash & drain 3 cups rice Add 3 cups water (for rice cooker) Soak 2 pieces kelp Remove minkelp
2. Cook rice Cook rice. For detailed instructions, see how to cook rice in a rice cooker and how to cook rice in a pot .		2 Cook rice
3. Marinate beef Marinate 0.8 lb (350g) of beef with 3 teaspoons of regular soy sauce, 1½ teaspoons of sugar, 3 teaspoons of sesame oil, a pinch of black pepper and ⅛ teaspoon of minced garlic. Cover and keep in the fridge for at least 30 minutes.		3 Marinate 0.8 lb (350g) beef 3 tsp soy sauce 1½ tsp sugar 3 tsp sesame oil a pinch black pepper ⅛ tsp minced garlic In the fridge at least 30 min
4. Prepare burdock root Peel and rinse 2.5 oz (70 g) of burdock root. Cut into thin strips.		4 Peel & Rinse 2.5 oz (70g) burdock root Cut into strips
5. Soak burdock root Soak the burdock root strips in 1 cup water and 1 tbs vinegar for 30 minutes.		5 Soak burdock root 1 cup water 1 tbs vinegar 30 min
6. Blanch burdock root Boil 2 cups of water. Blanch the burdock roots in boiling water for 3 minutes.		6 Boil 2 cups water Blanch burdock root 3 min
7. Cut fish cake Cut fish cake into ½” thick strips.		7 Cut fish cake ½” strips
8. Braise burdock root & fish cake In a sauce pan, mix ¾ cup water, 6 tablespoons of soy sauce and 2½ tablespoons of sugar and add fish cake and burdock root in the pan. If you are cooking a larger amount, you probably want to cook fish cake and burdock root separately using the same seasoning. Cook uncovered on medium heat.		8 Mix ¾ cup water 6 tbs soy sauce 2½ tbs sugar Add fish cake burdock root Cook uncovered Med Heat 7 min
9. Braise II When the liquid is almost gone, add 2 teaspoons of mulyeot (Korean malt syrup) or jocheong (rice syrup). If you don’t have mulyeot, just add a little more sugar or sugar substitute.		9 Add 2 tsp mulyeot or jocheong
10. Prepare carrot Peel and rinse a carrot. Cut 3.5oz (100g) of carrot (about ⅓ large Korean carrot) into long ¼” thick strips. If you are using smaller carrots, just cut into shorter strips. You will just have to add a few more when making a roll.		10 Peel & rinse 3.5oz (100g) carrot Cut into long ¼” strips
11. Cook carrot Preheat a pan with 1 tsp vegetable oil on medium heat. Sauté carrots on medium heat for 2 min or until they are cooked (not crunchy any more).”		11 Preheat pan 1 tsp vegetable oil Med Heat 1 min Sauté carrots Med Heat 2 min
12. Prepare eggs Beat 3 eggs with an added pinch of salt and black pepper. Preheat a pan with 1 teaspoon of vegetable oil on medium heat for a min. Pour the beat eggs and cook until all the eggs are fully cooked. Let it cool on the side.		12 Beat 3 eggs a pinch salt a pinch black pepper Preheat pan 1 tsp vegetable oil Med Heat 1 min
13. Cut eggs Once the eggs have cooled, cut into ½” thick strips.		13 Once cooled Cut eggs into ½” thick strips
14. Cut cucumber Wash and peel cucumber, leaving some skin for color. Cut 4.4oz (125g) of cucumber into ¼” thick and 9” long strips. (You can use a few shorter ones instead if you don’t have a whole cucumber.) Don’t use the middle part containing seeds. (optional - you can sprinkle some salt on the cucumber strips and leave it for 10 min. Then, pat-dry to remove moisture.)		14 Wash & peel cucumber Cut 4.4oz (125g) into ½” thick strips Sprinkle with salt Leave 10 min Pat-dry with paper towel
15. Cut danmuji Rinse danmuji yellow pickled radish) with water. Pat-dry with paper towel. Cut 5oz (150g) of danmuji into ¼” thick strips.		15 Rinse danmuji Pat-dry with paper towel Cut 5oz (150g) danmuji into ½” thick strips
16. Cook beef Preheat a pan with 1 teaspoon of vegetable oil on high heat for a min. Cook marinated beef until it’s fully cooked (lightly browned outside).		16 Preheat pan 1 tsp vegetable oil High Heat 1 min Cook beef until fully cooked
17. Roast seaweed (optional) If the seaweed you got is not pre-roasted, you can roast in a pan. Roasting removes dampness and fishy smell from the seaweed. Cook each side of the seaweed in a pan on medium heat for a few seconds only. Do not over-cook. The seaweed will get crunchy and break apart. Do not use any oil.		17 (optional) Cook each side seaweed in a pan Med Heat a few seconds
18. Season rice Season cooked rice with 1 tablespoon of sesame oil and ¼ teaspoon of salt. Gently mix the rice with a spatula without squashing the rice. Mix it around until it’s cool enough to touch with bare hands. You want the rice to be a bit warm when you are making the roll.		18 Season rice 1 tbs sesame oi ¼ tsp salt Gently mix
19. Spread rice on seaweed Place the seaweed on a bamboo mat, rough side up. You can cut out ⅓ of the seaweed if you want to make a smaller size or if you don’t want too much rice. Thinly spread rice over the seaweed all the way to the edge.		19
20. Add ingredients Place the most loose ingredients like beef at the bottom. You can skip beef or use mushrooms for a vegetarian version. Add all the ingredients in the center. If the ingredients are shorter than the length of the seaweed, place a few to ensure the pieces are overlapping at the ends.		20 Place all ingredients in the center
21. Roll I Fold the seaweed so that the ends meet, using your fingers to secure the ingredients. Press down the meeting ends a few times. Gently squeeze along the roll a few times.		21 Fold the seaweed (the ends meet) Press down ends Gently squeeze
22. Coat with sesame oil Using your hand or a brush, lightly coat the roll with sesame oil.		22
23. Cut Prepare a clean sharp knife and a clean wet towel. Wipe both sides of the knife with the wet towel. Start cutting the roll into ½” thick sections. Do not press down too hard with the knife as the roll will be crushed. Use front and back motion repeatedly when cutting just like cutting bread.		23
24. Slice danmuji Slice danmuji (yellow pickled radish) into ⅛” thick half moon shape to serve it on the side with gimbap.		24 Slice danmuji ⅛” thick half moon shape
25. Serve Arrange on a plate or in a lunch box. Serve with Danmuji on the side. Enjoy!		25 Serve on a plate with danmuji on the side