Korea
Kimchi gimbap
A tangy, spicy roll with stir fried kimchi at its heart. Picnic food with a kick.
45 minTime
17 gProtein each
mediumSpice
The picnic roll3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original601kcal
17 gprotein
6 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Wash and cook the rice with the water, covered, on low for 12 minutes, then rest 10. Season with 2 tsp sesame oil, salt and sesame seeds while warm.
- 2Toss the radish batons with the vinegar, half the sugar and a pinch of salt and leave 15 minutes.
- 3Stir fry the kimchi with the remaining sugar and 1 tsp sesame oil for 4 minutes until dry.
- 4Beat the eggs and cook as a thin omelette in 2 tsp oil, then cut into long strips. Stir fry the carrot with a pinch of salt in the remaining oil for 1 minute.
- 5Blanch the spinach for 30 seconds, rinse in cold water, squeeze hard and season with a pinch of salt and sesame oil.
- 6Lay a nori sheet shiny side down. Spread a thin layer of rice, leaving 3 cm bare at the top. Line up the fillings and roll tightly away from you.
- 7Brush the rolls with a little sesame oil and slice with a wet sharp knife.
Serve it like this
Arrange the slices cut side up on a plate in a spiral so the colourful centres show. Serve with a small bowl of kimchi.
