Original: English

Korean Sushi Roll (Gimbap)

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

Kou Kentei introduces his 2.5 million view hit recipe for Gimbap. It's perfect for Ehomaki and he shares tips for anyone to roll it beautifully. This is a nutritious and colorful Korean-style sushi roll packed with a balanced combination of meat, vegetables, and egg.

Steps

Lightly grease a frying pan with sesame oil and heat it.
🕒 00:57
In a bowl, combine 3 eggs and salt, and mix well.
🕒 01:08
Pour the egg mixture into the heated pan and cook slowly while folding it. (Here's the secret!) Start by forming a core, and don't worry if it breaks a little.
🕒 01:14
Remove the cooked egg omelet and let it cool.
🕒 02:06
Add salt to a pot of water, add the spinach by the roots, boil until the roots are tender, then briefly boil the rest and turn off the heat.
🕒 02:26
Briefly dip the boiled spinach in cold water to stop cooking and cool it down. Squeeze out as much water as possible. (Here's the secret!) Water is the enemy of Gimbap, so squeeze it out thoroughly.
🕒 02:54
Add 1 tsp soy sauce and 1 tsp sesame oil to the squeezed spinach and mix.
🕒 03:16
Trim the ends off the cooled egg omelet to make a rectangle, then cut it in half.
🕒 03:35
Trim the ends of the carrot so it matches half the length of a seaweed sheet, then cut it into sticks slightly thinner than the egg omelet.
🕒 04:06
Remove the stems from the shiitake mushrooms and slice them thinly.
🕒 05:10
Cut the pickled radish into sticks.
🕒 05:40
In a bowl, combine 180g beef, 1/2 clove grated garlic, 1/2 clove grated ginger, 2 tbsp soy sauce, 1.5 tbsp sugar, 0.5 tbsp cooking sake (rice wine), and 1 tbsp sesame oil. Mix well to let the beef absorb the seasonings.
🕒 05:44
Heat sesame oil in a frying pan. Stir-fry the carrots cut into sticks and the trimmed ends of the egg omelet. Once the surface is cooked through, remove them and lightly season with salt. (Here's the secret!) By stir-frying the ingredients with milder flavors first and removing them, you can reuse the same pan without washing.
🕒 06:21
Next, quickly stir-fry the shiitake mushrooms. Sprinkle with cooking sake (rice wine) to add aroma, and stir-fry until they release their moisture.
🕒 07:16
Add 1 tsp mirin (sweet rice wine) and 1 tsp soy sauce to the shiitake mushrooms to adjust the flavor, then remove them.
🕒 07:48
Add the seasoned beef to the frying pan and cook until the liquid evaporates. (Here's the secret!) Beef with strong garlic and ginger flavors is cooked last to efficiently use the pan.
🕒 07:59
Add a pinch of salt and 2 tsp sesame oil to 500g of warm cooked rice and mix gently.
🕒 08:27
Place a bamboo rolling mat on a flat surface. Lay a roasted seaweed sheet horizontally in front of you, rough side up.
🕒 08:49
Dampen your hands and spread 125g of rice thinly over the seaweed, covering the bottom and sides completely and flattening it. (Here's the secret!) Spread the rice thinner than you think you need to.
🕒 09:27
Create a raised edge of rice at the top of the rice layer. (Here's the secret!) This edge makes it easier to roll and prevents the fillings from spilling out.
🕒 10:18
Use the firm, stick-shaped ingredients (egg, pickled radish, carrot, etc.) as the core and arrange them in the center of the rice. Fill the gaps with shiitake mushrooms and beef. (Here's the secret!) Using firm, stick-shaped ingredients as a core makes rolling easier.
🕒 10:47
Cover the fillings with the spinach.
🕒 11:39
Align the bottom edge of the rolling mat. Use your thumb to hold the rice edge against the raised edge of rice while pressing the fillings. Bring the opposite edge of the seaweed to meet the other side, and roll tightly.
🕒 11:49
Use the seaweed and rolling mat to roll tightly, then place the roll seam-side down and gently press to meld.
🕒 12:05
Lightly brush the surface of the Gimbap with sesame oil using the back of a spoon, and sprinkle with white sesame seeds.
🕒 12:47
Wipe a clean knife with a damp cloth and trim off the ends of the Gimbap.
🕒 13:22
Cut into your desired thickness and arrange on a plate so the cut surfaces are visible.
🕒 13:50