Gimbap (Kimbap)

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.

Marinate 0.5 lb of beef chuck with 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, black pepper, and 1 tsp sesame oil. Set aside to marinate.

Slice 4 eggs and beat them with 1 tsp salt.

Heat a non-stick skillet over high heat, add a little cooking oil, and pour in half of the beaten eggs. Cook on medium-low for 2-3 minutes, flip, and cook for another minute. Remove and let cool before slicing into strips.

Prepare imitation crab meat, pickled yellow radish, cucumber, and carrots (shredded and stir-fried in oil).

Cook 3 cups of short grain rice, season with 0.5 tsp salt, pinch of black pepper, 1 tsp sugar, 1 tbsp sesame oil, and 1 tsp sesame seeds. Mix gently without breaking the rice.

Lay a seaweed sheet shiny side down on a bamboo mat, spread about 0.5 cups of seasoned rice over 2/3 of the sheet, leaving a border at the top.

Add the egg strips, imitation crab, either cucumber or spinach, and stir-fried carrots on top of the rice.

Roll the mat away from you, pressing gently to form a tight cylinder. Seal the edge with a little water.

Slice the roll into 3/4 to 1-inch pieces, coating the knife with sesame oil to prevent sticking. Sprinkle with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens