Vegetable Gimbap Korean Seaweed Rice Rolls 🍙🥢

Description

Classic Korean vegetable gimbap, glossy seasoned rice wrapped in gim with crisp colorful fillings, clean, precise, and restaurant worthy, the most searched Korean roll you can prep and slice like a pro. 🥕

Hook ✨

If you want a Korean appetizer that looks premium on the plate and tastes even better after a short rest, gimbap is the ultimate make ahead roll, crisp veg, savory bite, and perfect sesame aroma. 🥢

Ingredients

• Rice
• 🍚 450 g cooked short grain rice, warm (3 cups / 1 lb)
• 🧂 3 g fine salt (½ tsp / 0.1 oz)
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• ⚪ 6 g sugar, optional (1½ tsp / 0.2 oz)
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
• Wrap and fillings
• 🌿 6 sheets gim, roasted seaweed (6)
• 🥕 150 g carrots, julienned (1½ cups / 5.3 oz)
• 🥒 150 g cucumber, julienned (1½ cups / 5.3 oz)
• 🥬 200 g spinach (7 cups / 7 oz)
• 🍄 200 g shiitake or oyster mushrooms, sliced (2 cups / 7 oz)
• 🟡 180 g pickled radish danmuji, long strips (1 cup / 6.3 oz)
• 🥚 3 large eggs (3)
• 🛢️ 15 ml neutral oil, for cooking (1 tbsp / 0.5 fl oz)
• 🥣 15 ml soy sauce (1 tbsp / 0.5 fl oz)
• 🧄 6 g garlic, minced (2 cloves / 0.2 oz)
• Finish
• 🟤 10 ml toasted sesame oil, for brushing (2 tsp / 0.34 fl oz)

Preparation

1. 1️⃣ Season the rice
2. Mix warm rice with salt, sesame oil, optional sugar, and sesame seeds until glossy, then cover so it stays pliable. 🍚
3. 2️⃣ Make the egg strips
4. Beat eggs with a pinch of salt, cook a thin omelet in a nonstick skillet with 5 ml (1 tsp / 0.17 fl oz) oil, then slice into long strips. 🥚
5. 3️⃣ Blanch the spinach
6. Blanch spinach 30 sec, drain, squeeze dry, season with a pinch of salt and 5 ml (1 tsp / 0.17 fl oz) sesame oil. 🥬
7. 4️⃣ Saute the carrots
8. Saute carrots in 5 ml (1 tsp / 0.17 fl oz) oil for 2 min until just tender crisp, season lightly. 🥕
9. 5️⃣ Saute the mushrooms
10. Cook mushrooms in 5 ml (1 tsp / 0.17 fl oz) oil for 4 min until browned, add garlic and soy sauce, cook 30 sec until glossy. 🍄
11. 6️⃣ Set the cucumber
12. Toss cucumber with a tiny pinch of salt and rest 5 min, then pat dry so rolls stay clean and not wet. 🥒
13. 7️⃣ Assemble the roll
14. Place 1 gim sheet shiny side down, spread about 150 g (1 cup / 5.3 oz) rice in a thin even layer, leave 2 cm (¾ in) at the top edge bare, then line fillings across the center. 🌿
15. 8️⃣ Roll tight
16. Roll forward firmly, pressing to seal, then rest seam side down 1 min so it holds shape. 🥢
17. 9️⃣ Finish and slice
18. Brush the outside lightly with sesame oil, rest 5 min, then slice into 1.5–2 cm (⅝–¾ in) pieces with a lightly oiled knife. 🍙

Total Time

⏱️ Prep: 30 min
🔥 Cook/Bake: 15 min
🛋️ Rest: 11 min
⏰ Total: 56 min

Back to full recipe