- 10 green beans
- 3 medium size carrots (approximately 12 oz), shredded
- 10 to 12 dried shiitake mushrooms
- 8 oz danmuji, Korean pickled radish or pickled radish & carrot (you can substitute with any other pickled vegetables)
- 1/4 head of purple cabbage, shredded
- 1 1/4 cup plant-based liquid egg (I used Justegg) or 5 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 1 tsp mushroom seasoning
- 1 clove garlic, crushed
- 3 oz yubu, fried beancurd, sliced
- 12 oz burdock, shredded (Place in lemon water to prevent browning)
- 2 1/2 cups warm cooked rice
- 1 tsp salt
- 2 tsp sugar
- Pinch of black pepper
- 2 tsp sesame seeds
- 2 tsp sesame oil
- 10 dried & toasted seaweed sheets
- Bring a pot of water to a boil and add some salt. Blanch green beans for 1 minute, then remove them from the pot and set aside. Blanch shredded carrots in the same boring salted water for 1 minute, then remove from the pot and set aside. Drain completely & spread to dry excess water. This is very important to prevent the kimbap from busting open. Turn off the heat and dried shiitake into the pot. Let it sit for 15 to 20 minutes.
- Meanwhile, let’s shred & sliced the rest of the vegetables and make an egg omelet. Heat a non-stick rectangle-shaped skillet (you can use a regular round skillet, too) and pour 1/4 cup of plant-based liquid egg. Roll it to the long side and set it aside. Repeat with the rest of the plant-based liquid egg. For regular eggs, just beat all the eggs in a measuring cup and follow the same direction. Use oil as needed
- Now, remove the shiitake from the pot and squeeze all the excess water. Slice them thinly and set aside. Keep the veggie broth for later use, it makes great soup! Rinse off the pot real quick and bring it back to the stove.
- Combine soy sauce, mirin, sugar, mushroom seasoning, and garlic in the now-clean pot. Turn on the heat to medium and bring it to a simmer. When it’s simmering, add sliced yubu and let them soak the flavor for 1 minute. Turn off the heat, and remove yubu from the pot using a strainer. Squeeze all the excess sauce & collect the sauce back into the pot. Again, this is very important to prevent the kimbap from busting open. Set aside.
- Drain the shredded burdock from the lemon water and add to the same sauce we just cooked yubu in. Turn the heat back on to medium, and cook the burdock until fully cooked, about 5 to 6 minutes. Stir occasionally. Turn off the heat, remove the burdock from the pot using a strainer and set aside.
- The pot now has about 3tbsp of the sauce left. Turn the heat back on, add the sliced shiitake to the pot and cook until it absolves all the sauce, about 1 minute. Add the veggie broth as needed. Finish with a few drops of sesame oil and set aside.
- Bring warm cooked rice in a large mixing bowl, and add salt, sugar, black pepper, sesame seeds, and sesame oil to season. Mix well and cover with a kitchen towel to prevent the rice from drying out and cooling too fast.
- Place one seaweed sheet on a work surface, rough side up. Spread 1/2 cup of seasoned rice on top of the seaweed and leave about 1 inch exposed at the top edge. Overwrap another sheet of seaweed about 1 inch and press down so it will stick. Arrange a handful of each ingredient on top of 2nd layer of the seaweed sheet (where’s no rice).
- Place your thumbs under seaweed to support and hold the filing tightly with the rest of your fingers. Start rolling the kimbap, give a little pressure and make it as tight as possible. Make sure the 2nd layer of seaweed wraps the filling ingredients completely before rolling with the rice-spread seaweed. Repeat with the rest of the ingredients. This recipe will make five gimbap.
- Coat the gimbap with plenty of sesame oil and slice it into 9 to 10 pieces. If you coat your knife with sesame oil, too, it will be easier to slice. Sprinkle some sesame seeds, and enjoy!
Gimbap is the best when it’s freshly made, can’t be made a day ahead. But if you have leftover gimbap, keep it in the fridge, and the next day, coat it with beaten egg and pan-fry them. It’s gimbap jeon, so delicious!
- Prep Time: 45 mins
- Cook Time: 10 mins