Name: Gimbap (Vegetable, Tuna, and Cheese)
Cook time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 5 bowls Steamed rice; 5 sheets Nori (dried seaweed sheets); 1 pieces Carrot; 1 bunches Spinach; 1 pieces Cucumber; 2 sheets Fish cake; 5 strips Burdock root; 5 strips Pickled radish (danmuji); 3 strips Crab sticks; 5 pieces Egg; 1 cans Canned tuna; 10 leaves Perilla leaves; 5 slices Cheddar cheese; 3 tablespoons Mayonnaise; 1 tablespoons Soy sauce; 1 tablespoons Oligosaccharide syrup; 0.5 teaspoons Salt; 2 tablespoons Sesame oil; 1 tablespoons Sesame seeds; 2 tablespoons Cooking oil

1Blanch the spinach in boiling salted water for 30 seconds, then rinse in cold water.

2Squeeze the excess water out of the spinach and season with salt, sesame seeds, and sesame oil.

3Remove the seeds from the cucumber and cut it into long, thin strips.

4Slice the crab sticks and any other ingredients into bite-sized strips.

5Beat 5 eggs, fry them into a thin omelet, let it cool, and cut into long strips.

6Julienne the carrots and stir-fry them with a pinch of salt.

7Stir-fry the fish cake with 1 tablespoon of soy sauce and 1 tablespoon of oligosaccharide syrup.

8Spread a thin, flat layer of rice over the nori sheet, arrange the fillings on top, and roll it up tightly.

9Lightly brush the finished gimbap rolls with sesame oil, slice them into bite-sized pieces, and sprinkle with sesame seeds to finish.

Gimbap (Vegetable, Tuna, and Cheese)

Steps

💡 Cooking Tips