How To Make Gimbap with Momofuku’s Eunjo Park

pickled radish

🥗Healthier: fresh daikon

💰Cheaper: carrot

Fresh daikon provides a similar crunch with fewer preservatives.

crab sticks

🥗Healthier: real crab meat

💰Cheaper: surimi

Real crab meat enhances flavor but is more expensive.

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a healthier protein option while chicken is often less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is budget-friendly.

Pour cold water over rice and rinse thoroughly until water runs clear.

Strain the rice and let it sit for 15 minutes to remove excess water.

Measure water and add it to the rice, then cook the rice.

Prepare soy marinade with 1 cup soy sauce, 1½ cup water, 1 cup mirin, 1 tablespoon sugar, crushed ginger, smashed garlic, and scallions, then bring to a boil and simmer for 20 minutes.

Slice salmon fillet into strips and marinate in half of the soy marinade for 1 to 1.5 hours.

Prepare pickled jalapeños by cutting off the tops and bottoms, filleting, and removing seeds, then cut into matchsticks.

Bring the remaining soy marinade to a boil with distilled white vinegar and sugar to create a quick pickle for the jalapeños.

Char pea shoots in a hot pan with olive oil and salt until slightly roasted, then season with 1 teaspoon sesame oil and grated garlic.

Cut cucumber and danmuji into matchsticks, ensuring they are the same size.

Season cooked rice with sesame oil and lightly toasted sesame seeds, fluffing it gently without crushing the rice.

Crack five eggs into a bowl, add 1 tablespoon of mirin, and whisk to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens