Vegetable and Egg Gimbap
Seaweed rolls filled with seasoned rice and colorful fillings. This version uses eggs and vegetables without ham.
Ingredients & seasoning
Main ingredients
- Cooked rice400g
- Gimbap seaweed sheets3 sheets
- Egg3
- Carrot100g
- Spinach100g
- Pickled radish strips3 strips
- Prepared burdock strips60g
Seasoning
- Sesame oil2 tsp
- Salt0.5 tsp
- Cooking oil2 tsp
To finish
- Sesame seeds1 tsp
Method
- 01
Julienne carrot. Blanch spinach for 30–60 seconds, rinse and squeeze dry. Drain radish and burdock.
- 02
Beat eggs with half the salt. Fry in half the oil until fully set and cut into strips. Stir-fry carrot in remaining oil.
- 03
Season rice with sesame oil, remaining salt and sesame seeds. Spread on seaweed, leaving 2 cm at the top.
- 04
Arrange egg, carrot, spinach, radish and burdock in a line. Roll firmly and slice into bite-size rounds.