Classic assorted gimbap

Method

1. 01

   Rinse and soak the rice

   Rinse 400 g rice until the water is mostly clear, drain, and soak in 480 ml fresh water for 20 minutes in the cooking pot.

   

2. 02

   Cook and rest the rice

   Cover, boil over medium, then cook on the lowest heat for 12 minutes. Turn off the heat and rest covered 10 minutes before fluffing.

   

3. 03

   Season and cool the rice

   Fold 20 ml sesame oil, 6 g salt, and 6 g sesame seeds into the hot rice. Spread in a wide bowl and cool uncovered until warm, about 15 minutes; do not refrigerate.

   

4. 04

   Cook the egg sheet through

   Beat eggs with 1 g salt. Heat 5 ml oil in a 26 cm skillet over medium-low, pour in eggs, cover, and cook 3–4 minutes until fully set and 74°C; cool and cut into 1 cm strips.

   

5. 05

   Brown the ham safely

   Add 5 ml oil and sear ham strips over medium-high for 2–3 minutes until lightly browned and heated to 74°C. Transfer to a clean plate.

   

6. 06

   Warm the crab sticks

   Add the crab sticks to the same pan and cook 60 seconds per side, until hot but still intact. Cool beside the ham without stacking wet pieces.

   

7. 07

   Sauté the carrot

   Add 5 ml oil and stir-fry carrot with the remaining 1 g salt for 3 minutes, until flexible but bright. Spread on the plate to cool.

   

8. 08

   Dry the cold fillings

   Blot cucumber and pickled radish very dry with paper towels. Cut every egg, ham, crab, cucumber, and radish strip to roughly 20 cm so each roll receives an even length.

   

9. 09

   Spread rice on the gim

   Place one gim sheet shiny-side down on a bamboo mat. With damp fingers, spread one-quarter of the rice in an even 7 mm layer, leaving the far 4 cm bare.

   

10. 10

    Align six fillings

    Across the lower third, place one line each of egg, ham, crab, carrot, cucumber, and pickled radish, using one-quarter of every filling. Keep the bundle compact and away from the bare seam.

    

11. 11

    Roll with even pressure

    Lift the mat and roll the near edge over the filling, squeeze once to set the cylinder, then continue to the bare edge. Place seam-side down and repeat to make four rolls.

    

12. 12

    Oil, rest, and slice

    Brush the four rolls with the remaining 10 ml sesame oil and scatter the remaining 4 g sesame seeds. Rest seam-side down for 5 minutes, then use a lightly oiled sharp knife to cut 1.5 cm slices, wiping between cuts.