Recipe by: Lynn Park

Source: Adapted from http://www.maangchi.com/

Serves: 6 – 8

Ingredients

  • 8 sheets of gim(seaweed paper)
  • 3 cups hot, cooked long grain rice (cooked with a ratio 1:1 of water)
  • 8 sausages, cut in quarters lengthwise
  • cooked Bulgogi beef, 16 slices (optional)
  • 2 large carrots, cut into matchsticks
  • 2 large cucumbers, cut into matchsticks
  • 2 spring onions
  • 3 eggs
  • 3 garlic cloves
  • 2 tsp soy sauce
  • 1 Tbsp plus 1 tsp brown (or white) sugar
  • vegetable oil to cook
  • 4 tsp sesame seeds
  • ¼ tsp salt

Instructions

  • Heat a pan and add a few drops vegetable oil. Add the sausage sticks and 2 tsp sesame seeds. Mix well and let it cook for 5 to 10 minutes, or until the sausage is brown. Set aside.
  • Heat a pan and add a few drops vegetable oil. Add the carrot matchsticks and 2 tsp sesame seeds. Mix well and let it cook for 5 to 10 minutes, or until the carrot is cooked yet still crunchy. Set aside.
  • Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with a fork. Drizzle a few drops of oil on a heated square non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it so it fills the pan.

Download PDF version here: south-korean-gimbap-seaweed-rolls-lynn-park

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