Instructions
Step 1. Prepare Fillings:
- Cook and prepare all fillings as described above. Ensure they are cool.
Step 2. Assemble Gimbap:
- Place one sheet of seaweed, shiny side down, on a bamboo rolling mat (gimbal).
Step 3. Spread Rice:
- Spread about 1 cup of seasoned rice evenly over 2/3 of the seaweed, leaving the top 1/3 empty. Don’t press too hard.
Step 4. Layer Fillings:
- Arrange thin strips of your chosen fillings horizontally across the center of the rice. Don’t overfill.
Step 5. Roll:
- Starting from the bottom, carefully roll the gimbap tightly, using the mat to help compress the roll. As you roll, lift the mat and pull the gimbap towards you to maintain tightness.
- Once rolled, lightly brush the seam with water to seal if needed.
Step 6. Slice:
- Lightly brush the finished roll with sesame oil and sprinkle with toasted sesame seeds.
- Using a sharp, wet knife, slice the gimbap into 1/2-inch thick pieces.
Step 7. Serve:
- Arrange the sliced gimbap on a platter. Serve immediately with soy sauce for dipping.