Kimchi Gimbap

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

3 cups Rice, white short grain 쌀

6 sheet Seaweed for Gimbap (Korean rice roll) 김밥김 (unseasoned) add to cart

5 oz Pickled Radish (Dan-mu-ji or Yellow Radish) 단무지 add to cart

1 oz Kimchi 김치

2 oz Burdock Root (Woo Ung) 우엉 add to cart

4 oz Carrot (large Korean carrot) 당근 add to cart

4 oz Spinach 시금치 add to cart

3 Egg 계란 add to cart

3 oz Crab Meat (Imitation) 맛살 add to cart

3 tbs Soy Sauce (regular) 왜간장

1 tbs Sugar 설탕 add to cart

2⅔ tbs Sesame Oil 참기름

pinch Black Pepper 후추

1¼ tsp Garlic (minced) 다진 마늘 add to cart

1 tbs Vinegar 식초 add to cart

1 tsp Mul Yeot / Malt (Maltose) Syrup 물엿 (or Jo-cheong/Rice Syrup, can use sugar instead) add to cart

1½ tsp Sesame Seeds 깨

⅔ tsp Salt 소금 add to cart

1 tsp Vegetable Oil 식용유 add to cart

subheading: * Ingredients Notes:

note: The default serving of this recipe is set to 3. For this recipe, 3 servings refer to about 6 rolls of gimbap. Please note that ingredient amounts in the recipe instructions are for the default serving size.

subheading: kitchen tools:

1 bamboo mat for rolling

1 small to medium pot or rice cooker for rice

1 large bowl to mix up rice

1 small pot to blanch spinach

1 sauce pan for braising burdock root

1 small to medium pan for sautéing carrots

1 small to medium non-stick pan for eggs

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Note: Ingredients may have been altered from the original.

Directions at crazykoreancooking.com

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