Gimbap: Korean Nori Seaweed Rolls

Gimbap: Korean Nori Seaweed Rolls

I made some Korean-style rolls using ingredients I had on hand.

Ingredients: 2 rolls

Plain-cooked rice
about 2 rice bowls full
★ Toasted nori seaweed
2 sheets
★ Sesame oil
a small amount
★ Salt
a small amount
△ Ground pork
100 g
△ Yakiniku (Japanese BBQ) sauce
2 tablespoons
■ Egg
■ Salt
a small amount
○ Shiitake mushrooms
○ Soy sauce
a small amount
Kamaboko (or imitation crab stick)
4 slices
Mizuna greens
2 bunches
Toasted white sesame seeds
To taste


1. Cook the △ ground pork in the yakiniku sauce. Add salt to the ■ egg, Heat some oil in a frying pan and make scrambled eggs. Blanch the mizuna greens in boiling salted water. Slice the ○ shiitake mushrooms, put into a bowl with a little soy sauce, cover with plastic wrap and microwave for 15 seconds. Leave as-is to cool.
2. Place a sheet of nori seawed on a sushi mat with the non-shiny (rough) side up. Drizzle on some sesame oil and spread it all around using a piece of paper towel. Sprinkle with salt. Spread about 1 bowlful of rice over the nori, and sprinkle on some white sesame seeds.
3. Add the prepared fillings from Step 2. Leave a gap in the front and back to make it easier to roll up the roll.
4. Pick up the front end of the sushi mat and push it over the filling towards the center in one motion and press. Then keep on rolling without hesitation. The roll looks like this. Some of the filling may be sticking out from the sides, so just push them back in gently and tidy up the roll.
5. If you cut the roll with the seam side down, the slices will be nicer looking. Wipe the knife each time you make a cut with a moistened kitchen towel - this way the slices are less likely to fall apart. Cut to whatever thickness you like and enjoy.

Story Behind this Recipe

I suddenly wanted to have some gimbap, so I tried making it. Well, all I did was to add ground meat to the filling of the sushi rolls I usually make, and use Korean nori seaweed instead of regular nori seaweed.