Gimbap (Korean Seaweed Rice Roll)

Ingredients

Directions

1. 1
   

   Cook the rice with a 1:1 ratio of rice to water so it turns out fluffy.

2. 2
   

   Beat the eggs with a pinch of salt and 2 tbsp water, fry into a thick omelet, then slice into long strips.

3. 3
   

   Julienne the carrot, blanch it in boiling water for 30 seconds, rinse in cold water, drain, and season with salt.

4. 4
   

   Peel the cucumber around the outside and julienne only the firm outer part; discard the watery seedy core.

5. 5
   

   Slice the fish cake into thick strips, stir-fry in oil, then add 1/2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp cooking wine, and 1/4 cup water, and braise over high heat for about 1 minute.

6. 6
   

   Briefly blanch the ham in boiling water to remove excess fat. If using crab stick too, split the amount between ham and crab.

7. 7
   

   Cut the pickled radish into long strips and set aside.

8. 8
   

   When the rice is done, mix in sesame oil and salt at a 3:1 ratio and let it cool slightly.

9. 9
   

   Place the seaweed sheet rough side up and spread about half a bowl of rice as thinly as possible.

10. 10
    

    Lay half a sheet of seaweed on top to keep the fillings' moisture from making the roll soggy.

11. 11
    

    Layer the fillings in order — cucumber, carrot, fish cake, ham, egg, and pickled radish — then roll it up tightly with a bamboo mat.

12. 12
    

    Brush sesame oil over the roll and the knife, then slice gently with a sawing motion to finish.