N
Nira's World
🍳 Recipe Card · South Korea
Episode · South Korea
Gimbap
Korean seaweed rice rolls packed with colourful fillings. Nira rolled these for a school picnic during her adventure in Seoul!
Ingredients
The Rice
1
2 cups short-grain rice, cooked and still warm
2
2 tsp sesame oil
3
1 tsp sesame seeds
4
½ tsp salt
The Fillings
1
3–4 sheets nori (dried seaweed)
2
1 carrot, julienned and lightly stir-fried
3
2 eggs, scrambled and cut into strips
4
½ cucumber, cut into long strips
5
4 sticks pickled yellow radish (danmuji)
6
Spinach blanched and seasoned with sesame oil (optional)
How to Make It
1
Season the rice. Mix warm cooked rice with sesame oil, sesame seeds and salt. Stir gently and leave to cool slightly.
2
Prep all fillings. Cook carrot in a little oil until tender. Scramble eggs and cut into strips. Pat cucumber and radish dry.
3
Set up your station. Place a nori sheet shiny-side DOWN on a bamboo rolling mat (or clean tea towel).
4
Spread the rice. Spread a thin, even layer of rice over the nori, leaving a 2cm gap at the far edge.
5
Add fillings. Lay fillings in a row across the bottom third of the rice — don't overfill!
6
Roll & slice. Lift the mat and roll tightly away from you, pressing gently. Seal the edge with a little water. Brush the outside with sesame oil, then slice into 1.5cm rounds with a sharp knife.
Nira's Fun Fact
Gimbap literally means "seaweed rice" — gim = seaweed, bap = rice. It's the ultimate Korean lunchbox food and a favourite at picnics. Unlike sushi, it uses sesame oil instead of vinegar for a nuttier flavour!
🗣️
Say it in Korean!
"Jal meokkessseumnida!"
I will eat well! · (jal mok-ket-sum-nee-da)
South Korea